CAREN GUISADA Apr 30 Written By Eleanor Debel https://www.youtube.com/shorts/y18MEWN8kx4 PrintCARNE GUISADA Yield 3-4Prep time10 MinCook time30 MinTotal time40 Min Ingredients 1 Tbsp oil 1 lb cubed beef stew meat 1 Tbsp flour 1 Tbsp tomato paste ½ onion, diced ½ green bell pepper, diced 1 small jalapeno, finely diced (seeds removed if you want it less spicy) 1 tomato, diced 4 garlic cloves, diced ½ tsp chipotle chili powder ½ tsp paprika ¼ tsp black pepper ½ tsp salt ¼ tsp cumin¼ tsp coriander ½ tsp oregano 1 cup beef stock ¼ cup finely chopped fresh cilantro ½ cup shredded chihuahua or mozzarella cheese InstructionsHeat a large skillet over medium high heat and add in the oil and cubed beef. Sear the beef for about 2-3 minutes on all sides until they are golden brown. Sprinkle in the flour over all the beef and add the tomato paste. Stir to coat the beef evenly and reduce the heat to medium. Add in the diced onion, bell pepper, jalapeno, tomato and garlic and cook, stirring, for about 3-4 minutes until the onions and peppers have softened. Add in the chipotle chili powder, paprika, black pepper, salt, cumin, coriander and oregano and stir to combine. Add the beef stock to the beef mixture and bring to a simmer. Reduce the heat to medium low and cover the pan with a tight fitting lid. Cook for 20-30 minutes until the beef is super tender and easily shredded with a fork, the liquid should be reduced as well. Remove the pan from the heat and top with shredded cheese and fresh chopped cilantro. Serve with tortillas for dipping or spoon over rice. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasy Eleanor Debel
CAREN GUISADA Apr 30 Written By Eleanor Debel https://www.youtube.com/shorts/y18MEWN8kx4 PrintCARNE GUISADA Yield 3-4Prep time10 MinCook time30 MinTotal time40 Min Ingredients 1 Tbsp oil 1 lb cubed beef stew meat 1 Tbsp flour 1 Tbsp tomato paste ½ onion, diced ½ green bell pepper, diced 1 small jalapeno, finely diced (seeds removed if you want it less spicy) 1 tomato, diced 4 garlic cloves, diced ½ tsp chipotle chili powder ½ tsp paprika ¼ tsp black pepper ½ tsp salt ¼ tsp cumin¼ tsp coriander ½ tsp oregano 1 cup beef stock ¼ cup finely chopped fresh cilantro ½ cup shredded chihuahua or mozzarella cheese InstructionsHeat a large skillet over medium high heat and add in the oil and cubed beef. Sear the beef for about 2-3 minutes on all sides until they are golden brown. Sprinkle in the flour over all the beef and add the tomato paste. Stir to coat the beef evenly and reduce the heat to medium. Add in the diced onion, bell pepper, jalapeno, tomato and garlic and cook, stirring, for about 3-4 minutes until the onions and peppers have softened. Add in the chipotle chili powder, paprika, black pepper, salt, cumin, coriander and oregano and stir to combine. Add the beef stock to the beef mixture and bring to a simmer. Reduce the heat to medium low and cover the pan with a tight fitting lid. Cook for 20-30 minutes until the beef is super tender and easily shredded with a fork, the liquid should be reduced as well. Remove the pan from the heat and top with shredded cheese and fresh chopped cilantro. Serve with tortillas for dipping or spoon over rice. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasy Eleanor Debel
