|Categories:||Beef, Mexican, Quick & Easy|
|Keywords:||stew, simple, traditional|
|1||green bell pepper|
|3 large||cloves of garlic|
|3 lb||boneless beef shoulder roast (or stew meat)|
|2 tsp||ground cumin|
|1 Tbsp||heaping tablespoon of lard (vegatable oil or olive oil can be substituted but will not give it the same flavor.)|
|1 tsp||ground pepper|
Pinched by banndit1, and 106 more.
- Grocery List
DirectionsIn a large stove top casserole pan add lard, (or oil), and turn heat to medium. Cut up shoulder roast to 1 inch cubes and add to pan.Roughly chop the tomato and add on top of meat.Remove seeds from bell pepper, rough chop and add to top of ingredients.Rough slice onion and to to pan.Chop garlic cloves small and thin and add to top of pan. Add cumin, salt and pepper.Now stir all ingredients together. At this time the aromas should be AMAZING!Place lid on top and cook on LOW for 3 hours. 30 minutes before carne guisada is ready add flour to water.Now you will notice that the vegetables have cooked down to practically nothing. They have converted to pure flavor! Stir flour mixture into pot and let simmer on low for the next 20-30 minutes.This recipe is so amazingly simple. No fancy ingredients. If this is not the best carne guisada recipe you have ever tried please let me know! Please feel free to add your special touches if you wish but this recipe has not changed for 100 years. It will bring your family together and is so Mexican and traditional.The final product sits with traditional Mexican rice and homemade flour tortillas. (Those recipes to come!) I hope you enjoy it as long as my family has enjoyed it. Love to cook and cook with love!