We've combined the flavors of both a Mexican and Puerto Rican Guisada into a delicious and hearty stew you'll make again and again. You can make this stovetop or in a crock-pot, either way the meat will be tender and flavorful. Instead of potatoes we used turnips and diced them into 1/2" cubes. Enjoy!
Keto Guisada
1T oil (olive or coconut)
3 lbs beef stew meat, cubed (we use chuck roast)
1 small onion, diced
1 green bell pepper, minced
6oz tomato paste
1-2T adobo sauce
1T minced garlic or 1 tsp garlic powder
1T dried cilantro leaves or 1 bunch of fresh
1 tsp ground cumin
2 tsp salt (divided)
1/2 tsp dried oregano
1/2 tsp black pepper
2-3c water or beef broth (just enough to cover)
2 small turnips*, cubed
1 carrot, sliced (optional)
1. If you're using a crock-pot, turn it on high while your prepping the meat.
2. Heat the oil in a large soup pot on medium high. Add cubed meat and season with 1 tsp salt. Cook a few minutes on each side.
3. Once the meat has browned on all sides, it will not be cooked through yet, add the onion and bell pepper. Cook for 5-6 minutes. Add remaining ingredients and stir.
4. Cover and turn down to low and cook for an 1-2 hours, stirring occasionally. If you're using a crock-pot, transfer now and cook on high for 4-5 hours or low 7-8.
*NOTE: Instead of turnips we have used diced chayote or radishes with good results.
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