Carne Guisada

Name: Carne Guisada
Yield: Serves 8 to 10
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 3 pounds, boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1 tablespoon, chili powder; 1 tablespoon, dried oregano; 2 teaspoons, ground coriander; 1 1/2 teaspoons, ground cumin; 1 tablespoon, all-purpose flour; 1 (14.5-ounce) can, diced tomatoes, drained; 1 cup, chicken broth; 1 pound, Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 2 , green bell peppers, stemmed, seeded, and cut into 1/4-inch strips; 24 , flour tortillas, warmed; , fresh cilantro leaves; , Lime wedges

Main Courses
US & Canada
Southwest (Tex-Mex)
Fruits & Vegetables
Meat
Vegetables
Potatoes
Beef

By Matthew Fairman ･ Appears in Cook's Country August/September 2017, Cook's Country TV

This Texas take on Mexican-style beef stew deserves to be on every table in the country.

SERVES 8 to 10

TIME 3¼ hours

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