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Tex-mex recipe you guys need to try...

Discussion in 'The Lounge' started by 89GMCSuburban, Oct 4, 2005.

  1. 89GMCSuburban

    89GMCSuburban 1/2 ton status

    Nov 15, 2001
    Likes Received:
    Thornton, CO
    Carne Guisada - Mexican Beef Stew

    2 pounds chuck roast, trimmed and cut in bite-size pieces
    4 tablespoons all-purpose flour
    2 tablespoons canola oil (or extra light olive oil)
    1 large onion, chopped
    1 cup chopped celery
    3 or 4 jalapeños, stems and seeds removed, chopped
    2-1/2 cups beef stock (or broth)
    2 tablespoons tomato paste
    1/2 teaspoon ground cumin (comino)
    2 teaspoons chili powder
    Salt and Pepper

    Preheat oven to 350°F.

    Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

    In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.

    Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Voila!

    Stick in a flour tortilla with some Pico de Gallo and you have a feast. Don't be afraid of how many jalapenos are in it. The slow cooking removes most of the heat, and the seeds are the hottest part of them and you remove them. I already tried this one, its pretty darn good.
  2. gjk5

    gjk5 3/4 ton status

    Mar 17, 2004
    Likes Received:
    Grand Junction, CO
    My wife makes it all the time (except in a crock pot), good stuff!!
  3. steve_kibbe

    steve_kibbe 1/2 ton status

    Feb 4, 2004
    Likes Received:
    Spartanburg, SC
    got my mouth watering :thumb:

    gunna try that one

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