The word “tex-mex” is used to describe the type of recipes that evolved as a result of combining Mexican and Texan foods. Although tex-mex dishes may have many similarities with Mexican dishes, it is believed that the two cuisines are very different from each other.
And one of the most popular tex-mex dishes is the carne guisada. Carne guisala is a tex-mex beef stew, which is very popular in Texas. So, if you want to have a taste of tex-mex cuisine, you can definitely try this recipe.
Difficulty level: Easy
Servings per recipe: 4
Preparation time required: 20-30 minutes
Cooking time required: 3- 3 ½ hours
2 lbs. of chuck roast, cut into bite-sized pieces
2 cups of low sodium beef stock
2-3 stalks of celery, finely chopped
4-5 tablespoons of all-purpose flour
3 cloves of garlic, peeled and finely chopped
2-3 tablespoons of tomato paste
1-2 jalapeño peppers, deseeded and finely chopped
½ tablespoon of cumin powder
1 large onion, finely chopped
2/3rd cup of beer
2 teaspoons of chili powder
Salt, to taste
4-5 tablespoons of cooking oil
Freshly ground black pepper, to taste
1 large Dutch oven
1 stirring spoon
Method of Preparation
1. Take out the chuck roast from the refrigerator at least 1 hour before you have planned to cook it. Letting the meat to sit at room temperature allows the muscles to relax and facilitates even and easier cooking of the meat. While the meat is sitting at room temperature, you can prepare the vegetables for the dish.
For that, take all the vegetables in a colander and then rinse them individually under slow running water. Next, take the chilies and snap off their tips. Then slice the chilies in half and remove their seeds. Then carefully remove the ribs of the chilies. Once done, slice the chilies very finely and then set them aside on a plate.
2. Then take the onions and peel off their skin. Cut the onions in half and then chop them very finely. Next, take the stalks of celery and chop them into pretty fine pieces. Finally, take the cloves of garlic and peel them. Crush the garlic cloves with the back of your knife and then chop them finely. Once all the vegetables are chopped, set them aside on a plate. Now take the beef and cut it across the grain into small bite-sized pieces.
3. Once done, put the beef pieces into a bowl and sift the flour over them. Stir and mix the flour with the beef pieces and then set them aside. Next, take a Dutch oven and place it on the stove. Light up the flame and set it on medium high. Put 4-5 tablespoons of oil into the Dutch oven to coat its base nicely with the oil and then let the oil heat up. Once the oil starts smoking, put the floured meat pieces into the Dutch oven and sear them on one side for 1- 1 ½ minutes. Avoid stirring the meat pieces while searing them; otherwise, you won’t get the nice brown color on the meat.
4. Once the meat pieces are seared on one side, flip them with a spoon and sear the other sides as well. Once the beef pieces turn soft and brown, add the chopped onions, chopped jalapeños and the chopped celery stalks to the beef and sauté them for 3-4 minutes more or until the onions and the celery pieces turn soft. Once done, add-in the cumin powder, chili powder, black pepper, tomato paste and the salt to the mixture. Stir the mixture very nicely to incorporate everything thoroughly and then add-in the beef stock and the beer.
5. Scrape up the brown bits of beef from the bottom of the pan and then give a brief stir to mix the beef stock and the beer with the meat pieces and the vegetables. Let the mixture cook for 4-5 minutes more or until it comes to a boil. Once the mixture starts boiling, put the lid on the Dutch oven and insert it into a 325 degrees Fahrenheit preheated oven to cook the meat for 3 hours. Once done, take out the Dutch oven from the oven and serve the beef stew with tamales or tortilla chips.
1. Avoid adding salt to the beef before you brown it because salt releases out the juices from the meat pieces and prevents them from browning.
2. Make sure that you use a large utensil to brown the beef because if you try to brown the beef in a small pan, the beef pieces will start sweating instead of searing.