Carne Guisada con Papas (Meat & Potatoes)
- Over medium-high heat, brown steak pieces in the oil in a heavy skillet or Dutch oven. (Really brown the meat -- not just let it turn gray). Add the onion and garlic and cook, stirring frequently, until onion is transparent.
- Add the potatoes, tomato sauce, salt, pepper, adobo, stock, wine and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for one hour.
- Stir in the jalapeños, chili powder and cumin, and continue simmering, uncovered, for 1 hour until beef is tender.
- Makes 4 to 6 servings, depending upon appetites.
Note: This wonderful stew has endless variations. Sometimes I add fresh or canned corn. You will notice that the recipe calls for a comparatively small amount of chili powder and cumin; however, keep in mind that this is not chili. You want the allow the flavor of your good beef to prevail and your jalapeños to sing.
Recipe editor Patricia Mitchell