In the early years of Texas statehood, Tejanos (Texans of Hispanic descent) prepared a beef stew similar to this carne guisada (literally meaning “meat in sauce”). The only difference was that the word “meat” was not included in the name very often, nor was it found on the pot.
Stewed meat has some similarities with chili. The biggest difference is that the meat is the star in the stew, while the chilies, and their combinations, stand out in the chili.
This simple beef stew, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most beef stew recipes call for the pot to be cooked on the stovetop, this beef stew is slow cooked or baked in the oven. This makes the meat more tender. The result of either method should be a very thick stew, without much liquid.
Carne guidada can be served plain in a bowl or used as a filling for soft tacos, inside corn or flour tortillas. It is considered one of the “comfort foods” of Texas and Tex-Mex cuisine, and remains a favorite of these cuisines today.
Ingredients:
1 1/2 pounds roast beef, cut into small pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 medium onion, chopped
3 celery stalks, chopped
2 fresh jalapeños, chopped
1 1/2 cups salt-free beef broth
1 tablespoon tomato paste
2 teaspoons ground cumin
1/2 teaspoon good chili powder
Addresses:
Preheat oven to 350 degrees F. Lightly dust meat pieces with flour. Heat the oil over high heat, in a dutch oven or large skillet. Brown meat sprinkled with flour quickly. Add all the remaining ingredients and simmer on the stove for about five minutes.
Cover the dutch oven or skillet and place it in the oven. Bake for about 2 hours. At this point the meat should fall apart to the touch. Serve immediately.
