Carne Guisada (beef Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 2 | lb | Boneless beef chuck |
| 1 | T | Vegetable oil |
| 2 | Cloves garlic, peeled | |
| 1 | Onion, peeled & quartered | |
| 2 | Green chiles, roasted & | |
| Peeled | ||
| 2 | Tomatoes | |
| 2 | c | Beef stock |
| 2 | T | Tomato paste |
| 3/4 | t | Salt |
| 2 | t | Chili powder |
| 1 | t | Cumin |
| 1/8 | t | Pepper |
| Flour tortillas |
INSTRUCTIONS
Trim the fat, gristle and connective tissue from the meat. Fry The trimmings in a large (3-4 quart) stockpot untill about 2 tablespoons ( for 6 servings) of fat have been rendered. Discard the trimings. Add oil to fat, set aside. Cut the meat into 1 1/2" cubes, set aside. Mince the garlic, onion and chiles together. Peel and pulp the tomatoes, Add to the onion mixture. Heat the fat, sear the meat over high heat unitl browned on all sides. Reduce heat. Add the tomato and onion mixture. Add all remaining ingreadients except tortillas. Cover. Simmer untill the meat is tender and the liquid becomes a rich sauce (1 1/2 hours). Adjust seasonings. serve with tortillas. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 874
Calories From Fat: 539
Total Fat: 59.9g
Cholesterol: 160.8mg
Sodium: 1494mg
Potassium: 833.9mg
Carbohydrates: 36.1g
Fiber: 3.1g
Sugar: 7.9g
Protein: 45.7g