Carne Guisada con Papas (Meat & Potatoes)
This wonderful stew has endless variations. Sometimes I add fresh or canned corn. You will notice that the recipe calls for a comparatively small amount of chili powder and cumin; however, keep in mind that this is not chili. You want the allow the flavor of your good beef to prevail and your jalapeņos to sing.
Ingredients:
| 2 pounds | beef round steaks cut into bite-size pieces |
| 2 tablespoons | olive oil |
| 1 teaspoon | salt |
| 1 teaspoon | ground black pepper |
| 1 teaspoon | adobo seasoning (optional, but nice if you have it) |
| 1 | large onion chopped |
| 4 cloves | minced or press garlic |
| 3 | large baked potatoes peeled and cubed |
| 8 ounces | tomato sauce |
| 3 cups | beef broth |
| 1/2 cup | red wine |
| 1/2 cup | water |
| 2 | fresh, seeded and finely chopped jalapeno chiles |
| 1 teaspoon | chili powder |
| 1/2 teaspoon | ground cumin |
Directions:
Over medium-high heat, brown steak pieces in the oil in a heavy skillet or Dutch oven. (Really brown the meat -- not just let it turn gray). Add the onion and garlic and cook, stirring frequently, until onion is transparent.
Add the potatoes, tomato sauce, salt, pepper, adobo, stock, wine and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for one hour.
Stir in the jalapeņos, chili powder and cumin, and continue simmering, uncovered, for 1 hour until beef is tender.
Makes 4 to 6 servings, depending upon appetites.