Carne Guzado

Recipe Ingredients

1 lb	454g / 16oz	Stew meat
2 tablespoons	30ml	Cooking oil
3 oz	85g	Tomato paste - (optional)
10 1/2 oz	298g	Beef broth
1/2 teaspoon	2.5ml	Black pepper
2		Garlic cloves - crushed
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Cumin
2 teaspoons	10ml	Serrano chiles - chopped (small)
1/2 cup	118ml	Water
2 teaspoons	10ml	Cornstarch - dissolved in
		A small amount of cold water

Recipe Instructions

Brown meat in oil on all sides. Pour off grease. Add tomato paste (optional), beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on LOW for 8 to 12 hours, or until meat is very tender.

Turn to HIGH and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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