6 Point Carne Guisada Latin Beef Stew Recipe

Ingredients for 6 Point Carne Guisada Latin Beef Stew

• Olive Oil
• Scallion
• Garlic Cloves
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chopped fresh cilantro
• Beef Stew
• Light Beer
• 1 cup beef broth or water
• 1 tablespoon ground cumin
• Adobo Seasoning
• 1/2 teaspoon achiote paste
• 1 bay leaf
• Salt to taste
• Baby Red Potatoes

How to Make 6 Point Carne Guisada Latin Beef Stew

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add 1 cup chopped scallions and 4 cloves minced garlic. Sauté for 2-3 minutes until fragrant.
3. Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup chopped fresh cilantro, and 1/2 teaspoon salt.
4. Cook for another 2 minutes, stirring occasionally.
5. 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).
6. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
7. Check for beef tenderness. If not tender, continue simmering for another 15 minutes.
8. Add 1 pound small potatoes, peeled and quartered, and cook until tender, about 20-25 minutes, depending on the size of the potatoes.
9. Remove bay leaf before serving. Serve hot over rice, garnished with extra cilantro and aji picante to taste.