Comforting and Delicious {Classic Carne Guisada}

When you hear "stewed meat" you might not immediately think "that's something that I'd love to eat." However, "carne guisada" (KAR-nay ghee-SAH-dah) , on the other hand, beckons with the promise of something a bit exotic and interesting. Trust me, carne guisada, literally translated "stewed meat", is one of those things that is so much more than the sum of its parts. As with many delicious stews, carne guisada is peasant food - the food of poverty. Take a less desirable cut of beef, onions, peppers, spices, tomatoes (and beer), let it cook low and slow for the better part of a day, and magical alchemy happens in that pot. 

When it is all said and done, you'll be left with pot of deliciousness that can be served to your family in a variety of ways. A meal in itself, served with rice and beans, it can also be a great filling for tacos (breakfast or otherwise). And, if you're lucky enough to have a bit left in the pot, it makes for a great appetizer served with some crispy tortilla chips. (I'd even stir it into some queso to extend the appetizer joy!)

I made this just recently to celebrate Texas Independence Day (which was unseasonably cold and dreary) and it was not only delicious, but also so warming and comforting. You certainly don't need to wait for a holiday to make this and I certainly won't either!

Classic Carne Guisada

• 5 lbs. boneless beef chuck roast, cut into approx. 1" cubes
• 2 Tbsp bacon drippings, divided (or if you aren't a grease saver, canola oil)
• 1 1/5 C. diced white onion
• 2 jalapeno peppers, deseeded and diced
• 1 serrano pepper, deseeded and diced
• 1 green bell pepper, deseeded and diced
• 5 cloves of garlic, minced
• 24 oz. diced tomato (either fresh plum tomatoes or canned, drained)
• 1.5 Tbsp cumin (cominos)
• 1.5 Tbsp chili powder
• 1/4 C chopped fresh cilantro leaves
• 2 bay leaves
• 1 bottle of beer - preferably a dark Texas or Mexican brew
• 2 C water
• 2 Tbsp flour

1. In a large, heavy dutch oven, heat (over medium high heat) one tablespoon of the bacon drippings (or oil) and brown the beef cubes on all sides. (This may require several batches. Remove browned beef cubes to another bowl to hold until later.) After all cubes have been browned, pour liquid from bottom of pan into bowl with the cubes. (There is flavor in this brown sauce - don't lose it!)
2. Heat second tablespoon of bacon drippings in the pot. Add onions & peppers and cook until the onions begin to caramelize and brown. (about 10 minutes.) Add garlic and cook briefly (so garlic doesn't become bitter; about 30 seconds).
3. Return browned beef to the dutch oven and add the rest of the ingredients to the pot. Stir well and bring mixture to a boil, then reduce heat to low.
4. Allow to simmer, uncovered for about 4-5 hours. Remove 1/4 cup of broth to a small bowl and whisk in 2 tbsp of flour. Return mixture to the pot of stew, stir well and allow to thicken the stew a bit.
5. Serve with fresh, flour tortillas and enjoy!

This was one of those dishes that I was a bit unsure of as it was cooking; it didn't seem right somehow - the smell wasn't exactly right and the stew seemed thinish, like a soup. But, my patience was rewarded as the end result was out of this world fantastic!  It makes a good amount, so we'll be enjoying this in a variety of ways over the course of a few days - I love it when that happens!

Happy Cooking!

sld

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