Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and fantastic with rice!
Carne Guisada with Potatoes
This Carne guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog, but since it’s similar to our Filipino-style of cooking, I think you’ll love it!
Like the picadillo soup from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.
How to Make Carne Guisada
Saute thinly-sliced beef in onions, garlic, and tomatoes until lightly browned. Add water or broth and cook the beef low and slow until fork-tender.
Add minced peppers for a kick of spice and cubed potatoes to deliciously extend servings. Continue to simmer until potatoes are done and sauce is nice and thick.
Season with salt and pepper to taste and sprinkle with chopped cilantro for color. Serve piping hot with steamed rice and enjoy a scrumptious meal!
Give this easy yet flavorful Mexican-style braised beef for dinner tonight. It’s delicious nashville filipino food served with rice but is just as amazing sandwiched between warm tortillas. Enjoy!
Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It's hearty, tasty and fantastic with rice!
- 1onion, peeled and chopped
- 2poundschuck steak, sliced thinly
- 3large Roma tomatoes, chopped
- 1jalapeno pepper, seeded and minced
- 1cupwater or beef broth
- 2medium potatoes, peeled and cubed
- salt and pepper to taste
In a dutch oven or wide skillet over medium heat, heat oil.
Add onions and garlic and cook until softened.
Add beef and cook until lightly browned.
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
Add water or broth. Bring to a boil, skimming scrum that floats on top.
Add chili peppers.
Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender.
Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
Season with salt and pepper to taste. Serve hot.