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carne guisada stewed beef in a flour tortilla with sour cream hot sauce wooden background

Carne Guisada

Stewed Beef
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method

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)

Method
 

  1. Heat oil in skillet over medium heat
  2. 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
  3. Cut the meat against the grain in thin strips (no more than 1/2" thick) or cubes
  4. Add meat to hot oil in skillet and sear
  5. Once seared add chili blend (chili powder and all other spices)
  6. Continue to cook for about 5 minutes
  7. Dust meat with flour and remaining tsp of Tony's until covered and fry for about 5 minutes more
  8. 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.
  9. 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.