Best Perfecto Guiso De Carne De Res Recipes

CARNE GUISADO (GUISADO DE RES)

Carne Guisado (Guisado De Res) image

This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.

Provided by MissMia

Categories Mexican

Time 3h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

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

GUISADO DE RES (MEXICAN BEEF STEW)

Guisado de Res (Mexican Beef Stew) image

This easy guisado de res recipe is simple yet flavorful. It's a delicious and filling meal that pairs well with white rice and warm corn tortillas.

Provided by Carissa

Categories Mexican

Number Of Ingredients 21

Ingredients

2 potatoes (peeled and chopped)
2 whole carrots (peeled and chopped)
1/2 bunch cilantro (chopped)
1 packet Sazon Goya with culantro and achiote
2 bay leaves
1 1/2 lbs stew meat
1 tsp salt
1/2 tsp ground pepper
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp chicken bouillon
2 tbs vegetable oil
5 tomatoes (roma (chopped))
2 cloves garlic (peeled)
2 serrano peppers (chopped)
1/2 onion (chopped)
1 whole clove
1/2 tsp thyme
3/4 tsp oregano
2 cups water

Steps:

Put the stew meat in a bowl and add the salt, pepper, cumin, onion powder, garlic powder, and chicken bouillon. Mix together well to make sure all the meat is coated. Set aside.
Put the sauce ingredients in the blender and blend until smooth.
Heat up the oil in a skillet over medium heat.
Once the oil is hot add half of the meat. Let it cook on each side for a few minutes. Then transfer the meat to a plate.
Add the other half of the meat to the skillet and cook on each side for a few minutes. Add the meat on the plate back to the skillet.
Pour the sauce over the meat. Add the bay leaves and packet of Sazon with culantro and achiote. Stir. Bring to a boil then reduce heat to low. Cover and cook for 2 hours.
After the two hours have passed add the potatoes and carrots.
Continue cooking for 20-25 minutes or until the veggies are tender.
Remove the skillet from heat and add the cilantro.
Serve the stew with white rice and warm corn tortillas

Nutrition Facts : Calories 354 kcal, Carbohydrate 13 g, Protein 40 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 105 mg, Sodium 832 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving