Carne Guisada (Mexican Beef Stew)

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First, you have to decide do you want pork or beef. 

With pork, you want to use shoulder. I like to have it cut into about 1 inch slices. With steak, I like to use a chuck roast sliced about the same. Either way, you want to slice the meat into about 1 inch cubes. I use about 3 pounds of either. 

1 onion, sliced into about a 1 inch dice

1 green bell pepper, sliced into about a 1 inch dice

3 to 4 garlic cloves, diced

3 potatoes cut into about ½ inch chunks

1 can tomato sauce

Splash of vinegar (I use white vinegar)

Beef or Chicken Broth (could also use high-quality H20)

Flour

A few tablespoons of Butter/Oil/Bacon Fat to cook the meat

I like to cover the meat with flour, then cook the meat in the fat. May take batches. Get it good and browned, then remove from the fat. Add the diced onions and peppers. Cook them down a few minutes, then add the garlic. After about another minute, add the tomato sauce and a splash of vinegar. Bring to a boil. Add the seared meat, any juices, and enough broth to cover. Bring back to a boil.  Reduce to a simmer. 

Cook until the meat is SUPER tender. You should have a brown/reddish gravy at this point. At least two hours. 

* Some people put the flour or cornstarch in to thicken the gravy. I like to add it to the meat and not later. If you need to thicken the gravy, then you can do it. But I try to use enough on the meat so I don't need to add it later. *

Add the potatoes about an hour before you want to eat. Add additional broth if needed. You have to check your gravy level...

When ready, serve along  rice (or try mashed potatoes!!) and beans. 

Enjoy the yumminess!

BONUS: I like to add some chopped chipotle peppers just before the broth/meat. This gives a little spice to the dish. Just a few, but it makes me like it a little more! But I don't think that is traditional...