A hearty classic dish…this is what ranch folks really eat!
1 tbsp. vegetable oil (15ml)
1 1/2 cup chopped onion (225gr)
2 lbs beef cubes (907gr)
2 large tomatoes
2 cloves garlic
2 cups water (480ml)
2 whole chile serrano
Salt and pepper to taste
Add the vegetable oil to a lidded 3 qt (3lt) straight sided sauté pan or Dutch oven and heat over medium heat for about a minute. Add the chopped onion, and sauté for about 2 minutes, until translucent. Add the beef cubes, cover, and allow to deeply brown, about 5 minutes over medium heat.
Meanwhile, prepare a fresh tomato puree by combining the tomatoes, garlic and water in a blender. Puree until smooth and set aside.
Once the beef cubes are well browned, pour the fresh puree into the pan. Add the whole chiles, and season with salt and pepper. Cover the pan, and allow to stew for 50-60 minutes, until the beef is tender and cuts easily with a fork.
Don’t worry if your fresh tomato puree seems a little foamy. The bubbles will melt away completely as your carne guisada cooks.