Carne guisada is a dish I almost always have when we go to lunch at our local Taqueria. I've wanted to make it for a while and went online to see how to do it plus talked with some people at work who have made it. I have to say I think I got it pretty close. Except for the beans, rice and flour tortillas, this was a good match.
3 tablespoons oil
Approximately 2 pounds stew meat
1/2 small onion chopped
Salt, pepper, garlic powder to taste
A shake or 2 or of cumin
2 tablespoons flour
1 can Rotel tomatoes
1 can beef broth
Season meat and in a large pot cook the meat and onion in the oil until no longer pink and onions are translucent. Sprinkle a couple tablespoons of flour over meat. Add tomatoes and broth. Cook over low heat with a lid for 2 hours stirring often. I added a little flour and water at the end to thicken up the gravy. This makes a rich gravy when done. Serve with rice, beans and flour tortillas for scooping up the yummy meat and gravy.