ats
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Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and fantastic with rice!
This Carne guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog, but since it’s similar to our Filipino-style of cooking, I think you’ll love it!
Like the picadillo soup from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.
Carne Guisada
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Ingredients
1 tablespoon oil
1 onion, peeled and chopped
2 cloves garlic
2 pounds chuck steak, sliced thinly
3 large Roma tomatoes, chopped
1 jalapeno pepper, seeded and minced
1 cup water or beef broth
2 medium potatoes, peeled and cubed
salt and pepper to taste
Instructions
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This Carne guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog, but since it’s similar to our Filipino-style of cooking, I think you’ll love it!
Like the picadillo soup from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.
Carne Guisada
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Ingredients
1 tablespoon oil
1 onion, peeled and chopped
2 cloves garlic
2 pounds chuck steak, sliced thinly
3 large Roma tomatoes, chopped
1 jalapeno pepper, seeded and minced
1 cup water or beef broth
2 medium potatoes, peeled and cubed
salt and pepper to taste
Instructions
- In a dutch oven or wide skillet over medium heat, heat oil.
- Add onions and garlic and cook until softened.
- Add beef and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- Add water or broth. Bring to a boil, skimming scrum that floats on top.