Guest Blog Written By: Ashley from The Mutts Kitchen
How have you satisfied your tummy this winter? We enjoyed a lot of soups and stews to keep us warm.
My mom taught me how to make Carne Guisada when my youngest was about 6 months old (over 10 1/2 years ago). We’d mash up the potatoes in some of the sauce and shred the beef to serve him. I remember he loved it so much he would get upset when we’d take a break in between each spoonful. To this day, it is still his favourite. He will seriously eat 2 servings and clean up his bowl with a Portuguese bun. You know he is satisfied with the outcome when he asks “Ma can I have the leftovers for lunch tomorrow?”
In this particular meal, I used sirloin tip beef roast. I bough a few packages on sale at the Real Canadian Superstore about a month ago. Regular price is approximately $20/package but I bought a few for half the price, and froze them for a later date. This one package cost me only $9.35 for 3.5 lbs! Savings galore, I know.
I prefer the quality of beef chuck roast over stewing beef, but nothing beats stewing beef with bone. Unfortunately, hubby isn’t fond of the bone and having to fish them out of his bowl. So, I only get to enjoy it when visiting mom. When she makes her Carne Guisada, I just love it! She cooks the beef till it’s so tender that it just falls off the bone, the sauce thickens slightly as the potatoes soften, and the spiciness…ohh so good! My mom doesn’t usually add the carrots or peas, but I try my best to hide them in my boy’s bowl of goodness.
I’m sure you too won’t have leftovers after serving this meal to your family.
Stay tuned for more Tasty Tuesday recipes from our friends at The Mutts Kitchen, every second Tuesday of each month.
Recipe by: Ashley Machado
Serves: 6
Prep time: 10 minutes
Total time: 2.5 hours
Ingredients:
3-4 lbs sirloin beef, chuck roast, or stewing beef
1/4 cup olive oil
1/2 onion
1 tomato, skin removed and chopped (optional)
1 chourico, chopped
1/2 bottled beer, approximately 1 cup
2 tbsp tomato paste (half 5 oz can)
1 tbsp pimenta mouida (hot pepper paste)
1/4 tsp garlic powder
1 tsp paprika
1 bay leaf
1 tsp parsley (dried or fresh)
1 1/2 cups water
3 russet potatoes, peeled and cubed
1 carrot, peeled and chopped
1 cup frozen peas
Salt and pepper to tasteDirections:
1. Place beef into a large stock pot and fill with enough water to just cover. Season water with sea salt. Bring to a boil on high heat, then reduce to medium-low and simmer for approximately 1 1/2 to 2 hours. *Or cook in a pressure cooker for 15 minutes, if you have one and are comfortable using it. Less cooking time required for cubed stewing beef.
2. Discard water (broth) and cut beef into bite sized pieces.
3. In a 5 quart pot, sauté onion, garlic and chourico in the olive oil. Add the chopped tomato when the chourico is lightly browned. Continue to cook and stir until the juices reduce.
4. Pour beer and dissolve tomato paste in the sauce.
5. Season with pimenta mouida, garlic powder, paprika, salt and pepper to taste.
6. Add bay leaf, parsley and cubed beef to the sauce. Cook on low for 15-20 minutes (or longer if the beef is not tender enough).
7. Slowly add the potatoes and carrots to the pot and pour just enough water to cover the potatoes (1 1/2 cups appropriately). Adding more water if needed.
8. Simmer covered for 20 minutes or until potatoes are fork tender, adding the frozen peas 5 minutes prior to removing pot from the heat.
9. Serve with a Portuguese bun to soak up the deliciousness in your bowl.
Enjoy!