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–+ servings

Carne Guisada (Mexican Beef Stew)

Sue Lau
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5 from 13 votes
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Course Main Course, Soups and Stews, Stew
Cuisine Mexican
Servings 6
Calories 176 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 176kcalCarbohydrates: 21gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 705mgPotassium: 510mgFiber: 3gSugar: 5gVitamin A: 880IUVitamin C: 54mgCalcium: 46mgIron: 2mg
Keyword leftover corned beef recipes, Mexican stew, Spicy Recipes
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