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Carne Guisada for the Instant Pot - Beef Stew
Carne Guisada for the Instant Pot brings a hardy and spicy dish that is perfect as a cold weather as stew and for the summer for tacos or to use as a meaty sauce for enchiladas. What usually takes two to three hours in a Dutch oven takes about 35 minutes in the Instant Pot.
Servings (slide to adjust):
Calories per serving: 498kcal
Equipment
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Ingredients
- ¼ cup *flour
- ¼ teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons *olive oil
- 2 onions, chopped
- 3 celery stalks, chopped
- 4 serrano peppers, chopped
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 12 ounces beef broth
- 12 ounces Stout, Guinness recommended
- 4 teaspoons ground cumin
- 1 tablespoon chili powder
~~ For Serving ~~
- 8 corn tortillas, or more as needed
- ¼ cup cabbage, shredded
- 1 avocado, sliced
- ½ cup Queso Quesadilla, shredded
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise En Place
- When chopping the serrano peppers, use gloves. These peppers are VERY hot and they will absorb into your skin and be uncomfortable, so always wear gloves.
- 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon black pepper, 1 pound boneless chuck roastCombine flour, salt, and pepper in a shallow dish. Toss beef with the flour mixture.
- If you do not have the removable inner pot, then put your Instant Pot on saute mode.
- 2 tablespoons olive oilPut the oil in the pot and when it is almost smoking, add the beef. For small inner pots, do this in batches.
- Brown the meat on all sides then remove it from the pot.
- 2 onions, 3 celery stalks, 1 red bell pepper, 4 serrano peppersAdd the onions, celery, and bell pepper. Saute until the onions are translucent, then add the serrano peppers and saute them. Saute the mixture for about 5 minutes.
- 2 tablespoons tomato pasteAdd the remaining flour and tomato paste. Stir and saute for about 2 minutes.
- 12 ounces beef brothAdd the broth and stir.
- Put the beef you set aside earlier into the pot.
- 12 ounces Stout, 4 teaspoons ground cumin, 1 tablespoon chili powderAdd the stout and stir. Add the cumin and chili powder and stir.
- For removable pots, put the pot back into the Instant Pot. For non-removable, turn the pot off.
- Cover and seal the pot. Make sure the seal is in the sealed position. Put the pot on High Pressure for 35 minutes. Use natural release for up to 20 minutes, then Quick Release until all the pressure is released.
- Remove the cover. If the sauce is not thick enough, add 1/4 cup of flour and put the machine on saute mode. Stirring constantly, break up the flour and stir until the sauce has thickened.
- 8 corn tortillas, 1/4 cup cabbage, 1 avocado, 1/2 cup Queso QuesadillaServe with warmed tortillas, sliced avocado, shredded cabbage, and shredded Queso Quesadilla cheese.
- Save leftovers to use a sauce for enchiladas.
Video
Notes
If you are counting calories, omit the tortillas and sour cream. Feel free to omit the cheese and sour cream if you are lactose intolerant. Substitute your favorite thickener for gluten intolerant.
Nutrition
Serving: 357gCalories: 498kcalCarbohydrates: 37gProtein: 23gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 869mgPotassium: 834mgFiber: 5gSugar: 5g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.