Carne Guisada (Mexican Beef Stew) is a hearty beef stew with peppers and potatoes with a flavor similar to chili.
Carne Guisada (Mexican Beef Stew)
By Sue Lau | Palatable Pastime
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Carne Guisada (Mexican Beef Stew) is my recipe of the day with the blogging group Foodie Holiday Events. We are a fairly new group posting recipes for food holidays and other events. Today we are doing recipes for Hot and Spicy Food Day. Glad you could join us!
For my offering, I am presenting Carne Guisada which is a stew variation with similarities to chili. Not to be confused with Carne Asada (which is a steak recipe that is very different.)
This is like a Mexican beef stew using stew meat, potatoes, onions, poblano peppers and seasonings similar to chili (but not tomato).
I also use mild jalapeno salsa, which is intended to actually be somewhat mild and not fiery. You can use your own salsa verde or buy jars of jalapeno salsa which is marked mild. Don’t make the mistake of using a cup of a jalapeno salsa like Tabasco or Cholula.
You can serve this with crackers or tortillas. However you like. It should keep you warmed up on a cold winter’s day!
Hot and Spicy Food Recipes
- Carne Guisada (Mexican Beef Stew) from Palatable Pastime
- Mexican Beer Chili from A Day in the Life on the Farm
- Easy Mole Sauce from A Kitchen Hoor’s Adventures
- Chicken Chilaquiles from Karen’s Kitchen Stories
- Xnipec Salsa from Magical Ingredients
Carne Guisada (Mexican Beef Stew)
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Carne Guisada (Mexican Beef Stew)
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Carne Guisada (Mexican Beef Stew)
Equipment
- 1 Dutch oven or soup pot
Ingredients
- 1-3/4 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 poblano peppers
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 7 ounces Mexican beer I used Corona
- 1 cup mild jalapeno pepper salsa
- 1-1/2 pounds red potatoes diced
- 4 tablespoons cornstarch
- 1/2 cup water
Instructions
- Brown stew meat and onion in a Dutch oven pot with the oil.
- Remove stem and seeds from the poblanos and add those.
- Along with salt, pepper, cumin, chili powder, oregano, beer, and salsa.
- Bring to a boil, then reduce the heat to low, cover and simmer one hour.
- Whisk the cornstarch and water into a slurry in a small cup.
- Add the slurry and potatoes to the pot and cook 25-35 minutes more, stirring frequently as it thickens.
Notes
Nutrition
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