Well the other day I cooked a non spicy roast beef in mushroom sauce, but I still wanted Carne Guisada. Well I have upped my game and worked out a recipe that I think will do. After much research I just winged it, which is kind of my style. It was a great meal prep and made some flexable meal options.
Tacos Carne Guisada 
Carne Guisada con arrozz 
Torta Carne Guisada
- 1# Beef cut into chunks
- 1 White Onion
- Garlic to taste.
- 1 Bell pepper
- Jalapenos to taste
- 3 chilpoltle peppers in adobo sauce
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tbsp flour to thicken.
- 1 tbsp beef bouillon (Knorr caldo de res)
- water about a cup.
It is as “simple” as a beef stew can be. Make up about 1 cup of beef bouillon and add one tablespoon of flour and make a light slury. Cut up the vegatables into bite size pices. Leave the seeds in the Jalapeno and chipoltle peppers. Lightly flour the meat with one of the tablespoons of flour or corn starch. Brown the meat in a heavy skillet and then add the vegatables. Toast the spices in the meat and vegatables to bloom, once the vegatables have slightly softened. Add the slurry once the spices are fragrent and simmer until meat is thender and the sauce is thickened about an hour.