Carne Guisada
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
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 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.
