Carne Guisada

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Step 1

Heat a spoonful of shortening in a large pot. Brown the stew meat on all sides. Add chopped onion and bell peppers. Cook until they begin to soften. Season generously with black pepper, ground cumin, and carne guisada seasoning. Stir well.

Step 2

Pour in the can of peeled tomatoes and add enough water to just cover the meat and vegetables.

Step 3

Bring to a boil for 10-15 minutes. Add more water if it starts to stick.

Step 4

Add cayenne pepper and paprika to your liking.

Step 5

Reduce heat to low, cover, and simmer for 4-5 hours. Stir every 20-30 minutes. The beef should be getting tender and the tomatoes should break down.

Step 6

Tip: If tomatoes are still whole after a few hours, bring the pot back to a boil for 20 minutes to help break them down, then return to a simmer.

Step 7

In a separate bowl, make the thickening slurry. Whisk together: [ ] 1/2 cup Flour [ ] 1/2 cup Corn Starch [ ] 2 cups cold Water

Step 8

Check the gravy's thickness. If it's too thin, repeat step 7/8 with a smaller amount of slurry.

Step 9

Bring the pot to a boil and cook for 10 minutes, stirring constantly as the gravy thickens.

Step 10

Slowly pour the slurry into the pot while stirring. Add another round of cumin, black pepper, and carne guisada seasoning to taste.