Mexican beef stew. Spicy and flavorful.
- 3 lbs beef roast, cut into 1” cubes
- 1 medium yellow onion, chopped
- 2 jalapenos, stems removed
- 3 Roma tomatoes, chopped
- 1/2 C cilantro
- 5 garlic cloves
- 1/4 C Maseca instant corn flour
- 1/4 C all-purpose flour
- 2 tsp whole cumin seeds
- 4 C hot water
- 3 tbsp beef bouillon
- 3 tsp salt, to taste
- 1/2 tsp Mexican oregano
- 1/2 tsp paprika
- 1 tsp Hot chili powder
- 2 tbsps vegetable oil, plus more as needed
- Add the cilantro, tomatoes, onions, garlic, jalapenos and cumin seeds to your food processor or blender. Process until it’s a smooth blend, then set it aside.
- Season your cubed beef with some of the salt, then coat it thoroughly in the flour.
- Place a large dutch oven over medium-high heat and coat the bottom with oil. Let it preheat until the oil is shimmering. Dissolve your beef bouillon in the hot water while you wait and set it aside.
- Once the oil is ready, add some of the beef in a single layer. Don’t crowd the bottom – if you add too many too close together you’ll prevent them from getting a good sear. Brown the beef on all sides. You’re not trying to cook it through, just give it some color.
- Continue until all of the beef is browned, adding more oil between each batch as needed. Once all of it is browned add it all back to the pot, along with the blended aromatics and the dry spices. Stir everything together, then stir in the beef broth. Taste and add salt and adjust other spices as needed.
- Allow the stew to come to a boil, then reduce the heat to medium-low and cover with a lid. Cook over medium-low heat for 90 minutes, stirring occasionally.
- After 90 minutes test the beef and make sure it’s tender. It should only give a bit of resistance if you try to smash it with the back of a spoon. If it isn’t, let it cook for 15 minutes more and check again.
- Remove a few tablespoons of the cooking liquid and into the Maseca with a flat whisk. Make sure to whisk out the lumps before adding more liquid. Continue adding liquid until you have a thick paste, then stir that into your Carne Guisada.
- Cover and allow to cook for 15-20 minutes more, stirring every 5-10 minutes. Dassit. Enjoy!
- You can toast the cumin seeds by sauteing them lightly in a dry pan.
- Use less or skip the cornflour all together if you’d like a looser gravy.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Method: Stewed
- Cuisine: Mexican