This is a Mexican version of Carne Asada that I made back in 2011. Sorry, the recipe says to cook in oven.
Carne Guisada
2 lbs. chuck roast, trimmed and cut in bite-size pieces
4 TB. all-purpose flour
2 TB. canola oil
1 large onion, chopped
1 cup chopped celery
3 or 4 jalapenos, stems and seeds removed, chopped
2 1/2 cups beef stock
2 tb. tomato paste
1/2 tsp. ground cumin
2 tsp. chili powder
1. Preheat oven to 350 F.
2. Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.
3. In a Dutch oven or heavy skillet, heat the oi over high heat. Add the meat and brown quickly. Add the remaining ingredient and bring to a
simmer. Remove from heat.
4. Cover and place in the oven. Roast for 2 hours. Makes 6 servings
Source: CLBB sneezles 4-26-06
Carne Guisada
2 lbs. chuck roast, trimmed and cut in bite-size pieces
4 TB. all-purpose flour
2 TB. canola oil
1 large onion, chopped
1 cup chopped celery
3 or 4 jalapenos, stems and seeds removed, chopped
2 1/2 cups beef stock
2 tb. tomato paste
1/2 tsp. ground cumin
2 tsp. chili powder
1. Preheat oven to 350 F.
2. Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.
3. In a Dutch oven or heavy skillet, heat the oi over high heat. Add the meat and brown quickly. Add the remaining ingredient and bring to a
simmer. Remove from heat.
4. Cover and place in the oven. Roast for 2 hours. Makes 6 servings
Source: CLBB sneezles 4-26-06
