Carne Guisada
Stewed Beef
Ingredients
- 1 TBSP Olive Oil
- 16 oz Grass-Fed Round Steak
- 2 TBSP All-Purpose Flour
- 1 Cup Water warm
- 2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/8 tsp Oregano
- 1/8 tsp Cumin
- 1 TBSP Tony's Chachere's Creole Seasoning or seasoned salt of choice (sub salt and pepper)
Instructions
- Heat oil in skillet over medium heat
- Season meat with 2 tsp of (reserve the other teaspoon and set aside) Creole Seasoning (or salt and pepper) and gently beat with a meat mallet until flattened
- Cut the meat against the grain in thin strips (no more than 1/2" thick) or cubes
- Add meat to hot oil in skillet and sear
- Once seared add chili blend (chili powder and all other spices)
- Continue to cook for about 5 minutes
- Dust meat with flour and remaining tsp of Tony's until covered and fry for about 5 minutes more
- Slowly add warm (or hot) water while stirring constantly until a thick (roux) gravy begins to form and it is all combined. Should be a medium brown color and not lumpy. If too thick you can add more water at this stage and stir until smooth.
- Reduce heat to low and simmer for 30 minutes or more. Tip: the longer it stews the more tender the meat will be and the more flavorful the gravy will be.