Easy Carne Guisada

Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region.  This version relies upon slow cooking to produce fall-apart result.  I fell in love with this dish the very first time I tried in a Mexican restaurant at the south side of Dallas.  There's something about it that brings me back home (Philippines), every time I eat it.  Partly because of the ingredients in it and the taste somewhat reminds me to some of our "Pinoy" dishes.




2 pounds chuck roast, trimmed and cut in bite-size pieces
4 tablespoons all-purpose flour
2 tablespoons canola oil or olive oil
1 large onion, chopped
1 cup chopped celery (optional)
3 to 4 jalapenos, stems and seed removed, chopped
1/2 teaspoon ground cumin
2 1/2 cups beef stock or beef broth
2 tablespoons tomato paste
2 teaspoons chili powder
salt and pepper to taste

Heat oil in deep pan.  Mix meat with the flour.  Fry meat mixture on heated oil until slightly brown.  Mix the rest of the ingredients into meat.  Slow cook meat until tender.  Serve over hot rice.

Note:  You can also use a crockpot for this dish which I do.  I would fry the meat first on a pan then transfer everything to a crockpot, turn it on high for 3-4 hours or low for 7-8 hours and forget about it.  The next thing you know, the dish's aroma will be calling you...