Tula’s Carne Guisada
All-Purpose Flour, Sugar, Divided, Baking Powder, Salt, Milk, Sliced Peaches, Fresh or Frozen, Blueberries, Fresh or Frozen, Cinnamon or Nutmeg, Vanilla...
Cook once and serve multiple ways? Yes, please! We like to get a LARGE roast and turn our leftovers into MAKEOVERS by serving the same main dish a variety of...
Easy, prep simple to follow Turkey Tetrazzini recipe that's prefect for Thanksgiving turkey leftovers.
Leave it to Aunt Tula to whip up this scrumptious dish served in burritos.
- 2 to 3 Pounds stew meat
- 1 onion, cut into large chunks
- 1/2 bell pepper, chunked (ore more if you like bell pepper)
- 2 or 3 cloves garlic, minced
- Flour for dredging meat
- 1 to 2 Cans beef broth
- 3 to 4 Tablespoons carne guisada seasoning
Dredge meat, onion, pepper, and garlic in flour until well coated. Place them all in a 6-quart slow cooker.
Mix 1 can of broth and carne guisada seasoning; pour over meat mixture. Add second can of broth, if needed. (Meat should be barely covered.)
Cook on LOW for 7 to 10 hours.
Stir at 7 hours to make sure the meat is not stuck together. (Tula cooks hers for 10 hours to get it really tender.)
Serve with refried beans on flour tortillas, or dice about 4 potatoes, place in cooker with all other ingredients, and eat like a stew.
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