Guisado de Res

submitted by j.martin1218

Guisado de Res (Carne Guisado)
from Corpus Christi, Texas USA

2-1/2 pounds boneless beef chuck roast, fat and gristle removed
1/2 cup all purpose flour
Salt and freshly ground pepper to taste
Bacon grease, lard, or shortening
Beef stock or water or a combination
1 large onion, chopped
2-3 cloves garlic, minced
1 cup celery, chopped
2 cups carrots, chopped
2-3 serrano chilies, seeded and chopped fine
2 cups potatoes (about two large russets), peeled and cubed
15-ounce can of peeled, chopped tomatoes
1/2 cup chopped cilantro leaves
1-2 teaspoons ground cumin
Extra fresh cilantro for garnish (optional)

Cut chuck roast into small bite sized pieces. Place flour in plastic bag
with salt and freshly ground pepper. Shake until meat is coated completely
by flour mixture. Heat grease or lard or oil in Dutch oven and brown the
meat, taking care to shake excess flour off the pieces before putting them
into the pot. Pour stock and/or water into pot until meat is covered,
making sure a half-inch or so liquid is over the beef so that it does not
stick to the bottom of the pot. Simmer for about 2 hours, stirring now and
then to prevent sticking. Then add onion, garlic, celery, carrots, chopped
chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more
stock or water to keep ingredients from sticking to bottom. (Dish should
be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1
hour or until meat is very tender and all vegetables are well cooked.
Serve with flour tortillas warmed on a griddle. (Microwaving flour
tortillas makes them rubbery!) This is a "hybrid" version of carne
guidsado. That is, almost all Mexican kitchens have a recipe for the dish,
especially in the Northern states (Tamaulipas, Nuevo Leon, &c.), but when
you cross the border, the dish becomes more akin to an American-style stew
with the addition of the vegetables, which usually are not added to
Mexican versions. I like to add a bit of fresh cilantro to the finished
dish, and if the serranos do not make it hot enough for you, you can
sprinkle in some hot pepper flakes, Louisiana hot sauce (made with
so-called Tabasco peppers), chopped canned jalapenos, or any other fiery
ingredient you wish. Makes a great Sunday dinner or filling dish for a
crowd.

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