Best Guisado Irlandés De Carne De Res Recipes

Carne Guisado (Guisado De Res) image

Provided by MissMia

Categories Mexican

Time 3h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 lbs stewing beef
2 tablespoons flour
1 medium onion, diced small
2 garlic cloves, minced
2 jalapenos, seeds removed and minced
3 cups beef broth (Swanson is what I use and it DOES make a big difference)
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon hot Mexican chili powder
1 teaspoon adobo seasoning or 1/2 teaspoon salt, plus
salt, to taste
3 tablespoons extra virgin olive oil, EVOO

Steps:

Preaheat oven to 350.
Season meat with adobo.
Toss meat with flour.
In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
Serve as a taco or over rice.

Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1

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.