My Carne Guisada

Carne Guisada means "meat in gravy".

It is a simple Mexican dish to make, and tastes wonderful.

Recipes for Carne Guisada vary from kitchen to kitchen...

for instance I like to add the mexe-beans to mine.

Below you will find two methods of cooking: Stove Top and Oven.

iBuen apetito!!

INGREDIENTS

1kg Chuck Steak, diced
4 Tbsps Plain Flour
1 Onion, finely chopped
2 Garlic Cloves, minced
1.5 Cups Beef Stock
140g Tomato Paste
400g Tin of Tomatoes, crushed
425g Tin of Mexe-Beans, un-drained (available at the supermarket)
2 Tbsps Oil

For a very quick simple recipe use
1 Burrito Seasoning Packet

OR combine the following ingredients for your own flavoursome seasoning:

1/4 Tsp Chilli Powder

1/2 Tbsp Paprika
1/2 Tbsp Cumin
1/2 Tsp Oregano
1/4 Tbsp Garlic Powder
1/2 Tbsp Onion Flakes or Onion Powder
1/8 Tsp Cayenne Powder, adjust according to your taste buds
1/4 Tsp Salt

Options to Serve with:
Cooked Rice
Natural Corn Chips or warmed Tortillas
Sour Cream
Avocado, mashed
Coriander



STOVE TOP METHOD

In a large zip lock bag, place the beef and flour. Shake gently until all the beef is coated in flour.

Heat the oil over a medium to high heat in a heat proof casserole dish with a lid.

Brown the meat in batches. Set meat aside after each batch.

After the last batch of meat, add onion and garlic to the dish, and cook for 4 minutes.

Return the meat to the dish.

Stir in burrito seasoning, stock, tomato paste and tinned tomatoes.

Bring to boil. Reduce heat and simmer, covered for 45minutes. Stirring occasionally.

Add mexe-beans and liquid to the mixture, stir to combine.

Simmer, uncovered, for a further 30 minutes or until meat is tender.

Serve over cooked rice, garnished with warmed tortillas, avocado and coriander.


OVEN METHOD

Pre heat the oven to 160 degrees Celsius.

In a large zip lock bag, place the beef and flour. Shake gently until all the beef is coated in flour.

Heat the oil over a medium to high heat in a heat proof casserole dish with a lid.

Brown the meat in batches. Set meat aside after each batch.

After the last batch of meat, add onion and garlic to the dish, and cook for 4 minutes.

Return the meat to the dish.

Stir in burrito seasoning, stock, tomato paste and tinned tomatoes.

Bring to boil.

Cover the casserole dish and place it into the preheated oven for about 90 minutes.

Add mexe-beans and liquid to the mixture, stir to combine.

Place back into the oven covered for a further hour.

Serve over cooked rice, garnished with warmed, avocado and coriander.