| Carne de Res Guisada Beef Stewed with Tomato Sauce |
| Number of Servings |
7-8 |
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Serving Size |
3/4 cup |
| Preparation Time |
1 hour |
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Cooking Time |
1 3/4 hour |
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| Quantities |
Ingredients |
| 2 pounds | beef chuck steak or rump roast |
| 1 cup | water |
| 1/2 teaspoon | salt (optional) |
| 2 teaspoons | cumin |
| 1 | onion, chopped |
| 1 | garlic clove, chopped |
| or 1/8 teaspoon | garlic powder |
| 1 cup | tomato sauce |
| 1/2 cup | flour - mixed into 1/2 cup cold water |
| 1 teaspoon | ground black pepper |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- sauce pan
- wooden spoon
- measuring spoon
- measuring cups
- blender or food processor (optional)
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- Cut meat in 1 inch by 1/3 inch slices. Place in large saucepan.
- Add water and salt. Bring to a boil; reduce heat. Cover and simmer 1 hour.
- Combine tomato sauce, onion and garlic in blender or food processor. Blend until pureed. (Mixture will be chunkier if you don't use blender or food processor).
- Add tomato mixture, cumin, black pepper to meat. Bring to a boil; reduce heat. Simmer uncovered for 15 minutes.
- Add flour mixture and simmer 1/2 hour longer. Stir until it thickens.
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| NOTES: Variation: Add 1 large sliced or cubed potato to meat during last 1/2 hour cooking time. Add 3/4 cup canned or frozen peas during last 7 minutes of cooking. |
| Nutrition Information |
| Calories |
300 |
| Total Fat |
11g |
| Saturated Fat |
4g |
| Protein |
44g |
| Carbohydrates |
4g |
| Fiber |
<1g |
| Sugar |
1g |
| Vitamin A |
8% |
| Vitamin C |
6% |
| Calcium |
2% |
| Iron |
35% |
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