Beef stew made with sirloin, slow simmered with garlic and a little chile pepper, and served with warm flour tortillas is eaten for breakfast, lunch, and dinner in Texas. Here’s a simple version of the classic dish. Serve with warm flour tortillas.
6 generous servings
Total Timeunder 2 hours
One Pot MealYes
OccasionBuffet, Family Get-together, game day
Recipe Coursemain course
Mealbreakfast, dinner, lunch
Taste and Texturehot & spicy, meaty
- 2 tablespoons vegetable oil
- 2 pounds sirloin tips, trimmed of all fat and gristle and cut into ½-inch cubes
- 1 cup green bell pepper, chopped
- 1 cup chopped onions
- 1 pound small red potatoes,peeled and cut into ½-inch cubes
- 4 garlic cloves, minced
- 1 serrano chile, minced
- ½ cup chopped tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground cumin
- ½ cup tomato sauce
- 1 tablespoon flour
Heat the oil in a large skillet over high heat. Add the meat and brown for 10 minutes. Do not drain the liquid. Add the bell pepper, onion, potatoes, garlic, chile, and tomatoes and continue cooking for 10 minutes. Add the spices, the tomato sauce, and 2 cups water. Reduce the heat to low, cover, and simmer for 1 hour or until the meat is very tender. Add more water as required. Season to taste.
In a small cup combine 3 tablespoons cooking liquid with the flour. Stir to remove any lumps, then add to the carne guisada, mixing well until evenly thickened.
2004 Robb Walsh