Ingredients for 6 Point Carne Guisada Latin Beef Stew
- 2 tablespoons olive oil
- 1 cup chopped scallions
- 4 cloves minced garlic
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chopped fresh cilantro
- 2 pounds beef chuck
- 1 (12-ounce) bottle beer
- 1 cup water
- 1 tablespoon ground cumin
- 1 teaspoon adobo seasoning
- 1/2 teaspoon achiote paste
- 1 bay leaf
- 1/2 teaspoon salt
- 1 pound small potatoes
- 1 cup beef broth
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How to Make 6 Point Carne Guisada Latin Beef Stew
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add 1 cup chopped scallions and 4 cloves minced garlic. Sauté for 2-3 minutes until fragrant.
- Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup chopped fresh cilantro, and 1/2 teaspoon salt.
- Cook for another 2 minutes, stirring occasionally.
- Add 2 pounds beef chuck, cut into 1-inch cubes, to the pot. Pour in 1 (12-ounce) bottle of beer (dark or amber recommended), 1 cup beef broth or water, 1 tablespoon ground cumin, 1 teaspoon adobo seasoning, 1/2 teaspoon achiote paste, 1 bay leaf, and additional salt to taste (if needed).
- Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
- Check for beef tenderness. If not tender, continue simmering for another 15 minutes.
- Add 1 pound small potatoes, peeled and quartered, and cook until tender, about 20-25 minutes, depending on the size of the potatoes.
- Remove bay leaf before serving. Serve hot over rice, garnished with extra cilantro and aji picante to taste.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
15g
Fat
13g
Carbs
7g
