This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

Ingredients

4 serv.

round steaks↗1 1⁄2 lbs
vegetable oil↗1 tablespoon
water↗3 cups
dried oregano leaves↗1⁄4 teaspoon
cumin seed↗1 teaspoon
fresh ground black pepper↗1 teaspoon
salt↗1 1⁄2 teaspoons
clove garlic, minced↗1 clove
green bell pepper, diced1⁄2
onion, sliced↗1⁄2
fresh tomato, diced↗1
tomato sauce↗1⁄2 cup
chili powder↗1 tablespoon
paprika↗1 teaspoon
all-purpose flour↗2 teaspoons
tablespoons vegetable oil↗2

Step-by-step instructions

1
Cube meat (about 1"), removing all fat and gristle.
2
Sear meat in oil.
3
Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
4
Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
5
Grind the hot cumin seeds with a mortar and pestle.
6
Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
7
Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
8
Add tomato sauce, chili powder and paprika.
9
Continue to simmer for another 15-20 minutes.
10
While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
11
Stir the flour and oil constantly until the flour turns a light golden brown (roux).
12
Add the roux to the meat and continue to simmer for about another 30 minutes.
13
Serve carne guisada with rice and beans and flour or corn tortillas.
14
Note: can speed the cooking time by using a pressure cooker.

Source: food.com

Original recipe ↗

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