Best Beef Stew With Cactus Carne Guisada Con Nopalitos Recipes

Carne Guisada (Stewed Beef) image

Provided by Von Diaz

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

Carne Guisada image

Provided by fraserwag

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chuck roast or 3 lbs beef shoulder
3 tablespoons oil
1 large onion
2 large bell peppers
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon garlic powder
1 tablespoon cumin
3 tablespoons flour
1 (12 ounce) can mild Rotel tomatoes & chilies
water, to equal 2 cups total liquid
1 (4 ounce) can tomato sauce

Steps:

cut roast up into bite-sized chunks, discarding fat.
brown beef well in oil on all sides.
chop onion and peppers, and add to pot. Cook 7 min or so, until softened.
Add all spices and flour, and stir. Mixture will be thick. Cook 2 minutes.
Combine can of tomatoes in measuring cup with water to equal 2 cups, then add to pot.
Bring to boil.
Turn to simmer, cover and cook 2 hours, stirring occasionally.
Add 4oz tomato sauce and cook another 15 minutes.
Dish is finished when beef is very tender, and flakes with fork.

Nutrition Facts : Calories 698.4, Fat 51.7, SaturatedFat 18.9, Cholesterol 156.5, Sodium 1047, Carbohydrate 13.3, Fiber 2, Sugar 3.6, Protein 43.9