Beef Stew (Mexican Cowboy Stew or Carne Guisada) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is from a cookbook entitiled South Texas Mexican Cook Book by Lucy Garza, published in 1982. The intro of the book says, This delightful cookbook is straight from the cocina of a traditional Mexican home. Don't expect the regular fare of restaurants...... This is easy and delicious. Ingredients:
4 lbs round roast, cubed |
1 tablespoon cooking oil |
2 teaspoons spices, cumin and peppercorns |
2 garlic cloves |
1 (14 ounce) can tomato sauce |
2 teaspoons salt |
2 tablespoons flour |
1/2 cup water |
Directions:
1. Cut meat in cubes and brown in hot oil.
2. Grind spices and garlic in mortar (molcajete) and add a small amount of water to pour out of the mortar.
3. Add mixture from mortar, tomato sauce, and enough water to cover sauteed meat.
4. Simmer for 30-40 minutes (I cook at least 2 hours).
5. Blend flour and water. Stir into meat to make gravy.
6. Simmer 10 minutes.
7. Serve with warm flour tortillas.
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