If you're searching for a delicious and straightforward Mexican beef stew recipe, this Carne Guisada recipe is sure to please! The stew is ideal for a winter day, Instead, it calls for simple and fresh ingredients and a beautiful Dutch oven for cooking. The ancient beef stew variation is beloved worldwide, infused with authentic Mexican flavor prepared in the Dutch oven.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
700 grams / 1.5 lbs flat iron steak
3 cloves garlic
2 white onions
1 red bell pepper
1 yellow bell pepper
2 Roma tomatoes
50 grams / 1.7 oz butter
4 tbsp all purpose flour
500 ml / 2 cups beef broth
1 tbsp finishing salt
1 tbsp cumin powder
3 cups all purpose flour
1 tbsp baking powder
¾ cup lard
1 cup water
- Slice up up the flat iron steak into thumb sized cubes.
- Slice the garlic, white onions, bell peppers, tomatoes and potatoes.
- Fire up your BBQ and heat up your Dutch Oven.
- Melt the butter.
- Immediately add the beef cubes and brown the outside.
- Add the garlic and onion and let it turn glassy and soft.
- Sprinkle flour into the pot and let it brown.
- Pour in the beef broth.
- Add the rest of the sliced vegetables and potatoes.
- Place the lid on the Dutch Oven and let the stew simmer at a low temperature for at least 2,5 hours.
- If the stew thickens too much, add more water to maintain the consistency.
- Season with cumin powder and salt, adjusting the flavors to your taste.
- In a deep tray, combine flour and baking powder.
- Add lard to the flour and begin kneading until the mixture becomes flaky.
- Gradually add small amounts of water while continuously working the flour until it reaches a dough-like consistency.
- Place the dough on a table and knead it vigorously using your own body weight and the palms of your hands.
- Take a golf ball-sized piece of dough and use a rolling pin to flatten it into a tortilla shape.
- Heat a cast iron pan and sear the tortilla, flipping it every 15 seconds or so, until cooked.