Recently, we had a rainy day and I thought it would be nice to sit down to some comfort food. I found a recipe for beef stew, which I had been wanting to make, but this one had a Mexican spin on it. I was curious to see how the Mexican flavors played out in the recipe, so I decided to try it.
Many beef stews take a while to cook. This one requires one hour of simmering time, but the rest of the preparation is pretty quick, so you could still make it on a weeknight (if you prep the night before, it would be even quicker!). I just love the way this smelled while it was cooking. The simmering time definitely built up the anticipation for this, but it was worth it! This was such a delicious dinner. I loved how all the flavors came together. It had some heat, but it wasn’t too spicy. It was a great spin on classic beef stew, and something I will make again for sure! The recipe said that you can serve this with warm flour tortillas, which I think would be delicious, though we ate it as is.
Source: The Tex-Mex Cookbook by Robb Walsh
2 tablespoons vegetable oil
2 pounds sirloin tips, trimmed of all fat and gristle and cut into ½-inch cubes
1 cup green bell pepper, chopped
1 cup chopped onions
1 pound small red potatoes, peeled and cut into ½-inch cubes
4 garlic cloves, minced
1 serrano chile, minced (I used a jalapeno)
½ cup chopped tomatoes
½ teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
½ cup tomato sauce
1 tablespoon flour (I used cornstarch)
Heat the oil in a large skillet over high heat. Add the meat and brown for 10 minutes. Do not drain the liquid. Add the bell pepper, onion, potatoes, garlic, chile, and tomatoes, and continue cooking for 10 minutes. Add the spices, the tomato sauce, and 2 cups water. Reduce heat to low, cover and simmer for 1 hour or until the meat is very tender. Add more water as required. Season to taste.
In a small cup combine 3 tablespoons cooking liquid with the flour. Stir to remove any lumps, then add to the carne guisada, mixing well until evenly thickened.