Carne Guisada

Carne guisada is a food I've never had. When I saw this recipe, it seems like it has everything in it I love. So I'm making it. It's in the oven right now! 

What is carne guisada? According to the interwebs: 

Carne guisada is a simple, traditional beef stew flavored with cumin, jalapeños, and chili powder. It is popular throughout Latin America, especially in Puerto Rico and the Dominican Republic. The dish is usually simmered over low heat for about two hours until the meat becomes tender.

This recipe has a few modifications from that, but either way I'm sure it's going to be delicious. 

Carne Guisada

Recipe from Cook's Country

Serves 8

3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces

Salt and pepper

2 T vegetable oil

2 onions, chopped

2 T tomato paste

4 garlic cloves, minced

1 T chili powder

1 T dried oregano

2 tsp ground coriander

1 ½ tsp ground cumin

1 T all-purpose flour

1 (14.5-ounce) can diced tomatoes, drained

1 c 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

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until browned on all sides, 7 to 10 minutes; transfer to plate.

Reduce heat to medium-low, add onions and 1 teaspoon salt to pot, and cook until softened, about 5 minutes. Stir in tomato paste, garlic, chili powder, oregano, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in tomatoes and broth and bring to simmer, scraping up any browned bits. Stir in all of beef and any accumulated juices. Cover, transfer pot to oven, and cook for 1 1/2 hours.

Remove pot from oven and stir in potatoes and bell peppers. Cover, return pot to oven, and continue to cook until beef and potatoes are tender, about 45 minutes longer.

Season with salt and pepper to taste. Spoon small amount of stew into center of each tortilla, top with cilantro, and serve with lime wedges.