Tula’s Carne Guisada
I serve this with cornbread, so after putting everything in the pot, I make the cornbread and by the time it is done (about 30 minutes), the stew is ready.
Chicken, Cranberries, and Celery all played starring roles in this healthy dish that is not lacking in the flavor department! Simple, healthy, and tasty too,...
Roast is a great meal for entertaining a hungry crowd, and salsa roast is a nice twist on the traditional roast.
Leave it to Aunt Tula to whip up this scrumptious dish served in burritos.
- 2 to 3 Pounds stew meat
- 1 onion, cut into large chunks
- 1/2 bell pepper, chunked (ore more if you like bell pepper)
- 2 or 3 cloves garlic, minced
- Flour for dredging meat
- 1 to 2 Cans beef broth
- 3 to 4 Tablespoons carne guisada seasoning
Dredge meat, onion, pepper, and garlic in flour until well coated. Place them all in a 6-quart slow cooker.
Mix 1 can of broth and carne guisada seasoning; pour over meat mixture. Add second can of broth, if needed. (Meat should be barely covered.)
Cook on LOW for 7 to 10 hours.
Stir at 7 hours to make sure the meat is not stuck together. (Tula cooks hers for 10 hours to get it really tender.)
Serve with refried beans on flour tortillas, or dice about 4 potatoes, place in cooker with all other ingredients, and eat like a stew.
Leave a Review
You must be logged in to post a comment.