South Texas Carne Guisada Recipe

Beef stew meat: Cut into chunks, this meat becomes tender and flavorful when slow-cooked.

Onion: Chopped to add sweetness and depth to the dish.

Garlic: Minced to provide a robust and aromatic flavor.

Ground cumin: Adds a warm, earthy taste that is essential in Tex-Mex cuisine.

Chili powder: Brings a mild heat and rich color to the guisada.

Paprika: Adds a subtle smokiness and enhances the color of the dish.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a hint of spice and complexity.

Beef broth: Provides a rich, savory base for the stew.

Water: Helps to thin the broth and ensure the meat cooks evenly.

Diced tomatoes: Adds acidity and sweetness, balancing the flavors.

Vegetable oil: Used for browning the meat and sautéing the vegetables.

When browning the beef, make sure not to overcrowd the pot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your carne guisada. Brown the beef in batches if necessary to ensure each piece gets a nice sear.

• beef stew meat - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when slow-cooked, making it a suitable alternative for beef stew meat.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a different but pleasant taste to the dish.

• minced garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar garlicky flavor, though it may be slightly less pungent.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the other spices in the recipe, though it is less earthy than cumin.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can mimic the heat and depth of chili powder, though you may need to adjust the quantities to taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, which can enhance the overall flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami, which can deepen the flavor of the stew.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can still provide the necessary spiciness.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will be lighter in flavor.

• water - Substitute with vegetable broth: Vegetable broth can add more flavor compared to plain water, enhancing the overall taste of the dish.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar tomato flavor and consistency, though it may be smoother than diced tomatoes.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative, providing a slightly different but pleasant flavor.

• Allow the carne guisada to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and vegetables.
• Transfer the cooled carne guisada into airtight containers. For best results, use containers that are specifically designed for freezing to maintain the quality and flavor of the dish.
• If you prefer, you can also use heavy-duty freezer bags. Make sure to remove as much air as possible before sealing to prevent freezer burn.
• Label your containers or bags with the date and contents. This will help you keep track of how long the carne guisada has been stored and ensure you use it within a safe timeframe.
• Store the containers or bags in the refrigerator if you plan to consume the carne guisada within 3-4 days. This will keep the flavors fresh and the meat tender.
• For longer storage, place the containers or bags in the freezer. The carne guisada can be frozen for up to 3 months without significant loss of flavor or texture.
• When you're ready to enjoy your carne guisada, thaw it in the refrigerator overnight. This slow thawing process helps maintain the integrity of the dish.
• Reheat the carne guisada on the stovetop over medium heat, stirring occasionally until it is heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
• If the carne guisada appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency. This will help revive the dish and make it as delicious as when it was first cooked.

• Stovetop Method:

  1. Place the leftover carne guisada in a saucepan or skillet.
  2. Add a splash of beef broth or water to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until the beef is heated through and the sauce is simmering gently.
  4. Adjust seasoning if necessary before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the carne guisada to an oven-safe dish and cover with foil.
  3. Bake for about 20-30 minutes, or until the beef is heated through.
  4. Stir halfway through the reheating process to ensure even heating.

• Microwave Method:

  1. Place the carne guisada in a microwave-safe container.
  2. Cover loosely with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the beef is thoroughly warmed.

• Slow Cooker Method:

  1. Transfer the carne guisada to your slow cooker.
  2. Add a small amount of beef broth or water to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the beef is hot and the flavors have melded together again.

• Sous Vide Method:

  1. Place the carne guisada in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately, enjoying the perfectly reheated beef.

These methods ensure that your South Texas Carne Guisada remains flavorful and tender, just like when it was first cooked.

• Large pot: Essential for browning the beef and simmering the stew to ensure even cooking and flavor development.

• Wooden spoon: Useful for stirring the ingredients to prevent sticking and ensure even distribution of spices.

• Knife: Needed for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping the onion and mincing the garlic.

• Measuring spoons: Important for accurately measuring the cumin, chili powder, paprika, salt, and pepper.

• Measuring cup: Used for measuring the beef broth and water to ensure the correct liquid ratio.

• Can opener: Necessary for opening the can of diced tomatoes.

• Ladle: Handy for serving the carne guisada once it's done cooking.

• Tongs: Useful for turning the beef chunks to brown them evenly on all sides.

• Stove: Required to heat the pot and cook the carne guisada.

Use a pressure cooker: Cut down cooking time by using a pressure cooker to tenderize the beef in under an hour.

Pre-chop ingredients: Have your onion and garlic pre-chopped and ready to go.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out the cumin, chili powder, paprika, salt, and pepper in advance.

Use canned tomatoes: Opt for diced tomatoes to save time on chopping.

Simmer with a lid: Cover the pot to speed up the simmering process and keep the beef tender.