Carne Guisada - Instant Pot and Oven/Stove Top Versions

This mouthwatering Carne Guisada has tender chunks of seasoned beef cooked in a luscious tomato-based sauce.  It's a fiesta in a bowl!

 Carne Guisada

Enjoy a wonder meal with this succulent Latin flavored stew.  Tender chunks of stew meat are cooked in a luscious tomato-based sauce that filled with onion, tomatoes, and Latin spices.  It's said that Carne Guisada is originally from Puerto Rico although there are many variations across Latin countries.  This is a very simple dish to make and it all cooks in one pot.

Serve it over a nice bed of rice along with tortillas for a great meal.  Any leftovers can be stuffed in to tortillas for soft tacos or rolled in to enchiladas.  The flavor is amazing and this dish is all about the sauce and the tender meat.  I made this in my Instant Pot and the meat was falling apart.  You can make this on the stove top or in the oven in a Dutch oven.  It will take you about 1 1/2 to make this start to finish so plan on making this on the weekend for Sunday dinner or even game day!

Enjoy!

What Ingredients do I need?

• 2 pounds of stew meat

• white or yellow onion

• cumin

• canned diced tomatoes 

• beef broth - low sodium

• olive oil

• dried oregano

• flour

Substitutions and Variations

• Vegetables - add potatoes and carrots

Kitchen Tips and Notes

• serve over steamed rice or mashed potatoes

• serve with tortillas or cornbread

• leftovers can be kept in a sealed container in the refrigerator for 3 days

• turn leftovers in to tostadas, tacos, enchiladas, or use in quesadillas

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Carne Guisada

serves 4-6

4 cloves garlic, minced
2 teaspoon cumin
2 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups beef broth, low sodium
2 lbs beef stew meat, cubed
1 Tablespoon olive oil
1 teaspoon dried oregano
14.5 oz can diced tomatoes, with their juices
1/4 cup flour

1/4 cup water
1 large yellow or white onion, chopped

Pressure Cooker:

Turn your Instant Pot on sauté mode and add the olive oil to heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Hit the cancel button to turn off.  

Add in the onion, garlic, tomatoes, beef broth, cumin, salt& pepper, oregano and return the browned beef to the Instant Pot.  Place the lid on the pot and turn the vent knob to "seal".  Press the pressure cook button and set the time for 50 minutes.  When the time is up turn the knob to vent and allow the steam to release.  

In a small bowl mix together the flour and water until smooth.  Open the lid and turn on the sauté button again.  Once the mixture heats up to almost boiling add the flour/water mixture and stir in.  This will thicken the sauce.  Continue to boil on "sauté" for about 5 minutes until thickened.  

Serve over rice.

Oven/Stove Top:

If using the oven preheat to 325 degrees.  In a Dutch oven over medium high heat add the olive oil and heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Remove and set aside.

Reduce the heat to medium low and add the onions and saute until transparent.  Add in the garlic, return the beef to the pot and add in the cumin, salt & pepper, and oregano.  Stir to coat.  Add in the tomatoes, broth and bring to a boil.  Reduce heat to low and simmer for 1 hours or transfer to the oven and cook for 1 hour.  

In a small bowl mix together the flour and water until smooth. Stir the mixture in to the pot and boil on the stove top for about 10 minutes to thicken the broth. 

Serve over rice.

Winter Wonders: Wine Braised Short Ribs

Beef short ribs braised in a succulent red wine sauce, along with aromatic herbs and vegetables make for some heavenly comfort food!

 

Wine Braised Short Ribs

Some of the best comfort food you can make are these Wine Braised Short Ribs.  Cooked slowly in a rich red wine sauce transforms them in to fall-off-the-bone tender chunks of beef.  Serve them over mashed potatoes for a comforting meal worthy of company.  

We use a cooking method called braising for this dish.  Braising is a two fold cooking method that starts with searing (browning quickly) the meat and then slow cooking it in a liquid.  This gives you a deep levels of flavor and buttery tender meat along with a rich sauce. You can braise all cuts of meat, even chicken, but tougher cuts really benefit from this technique.   

To flavor the meat and the sauce even more I use the addition of  vegetables (Matignon) such as onion, celery, and carrots along with some herbs.  In some braises the solids are strained out of the sauce at the end of cooking.  In this method, called Braising a' la Matignon, you keep the vegetables in the sauce and they become part of the finished dish. It's soooo good!

I hope you are not intimidated by this cooking method.  It really is a simple and easy way to cook and it's perfect for those you love one-pot meals.  This is the perfect dish to make on a leisurely Sunday when using the oven or you could make this during the week using an Instant Pot.  Directions for both cooking methods are provided for you below.

Enjoy!

What Ingredients do I need?

• boneless or bone-in beef short ribs (English cut)

• flour

• olive oil

• carrots, celery, and onion

• garlic cloves

• tomato paste

• red wine - choose a wine that you would drink.  Merlot, pinot noir, cabernet, or even a red blend are good choices.

• beef broth (low sodium)

• fresh rosemary and thyme

• bay leaves

• Cornstarch (optional for thickening)

Substitutions and Variations

• Lamb shanks, veal shanks, beef cheeks, and pork shoulder all make solid substitutions here

Kitchen Tips and Notes

How long does it take to braise beef short ribs?

• Oven – 3 hours at 325 degrees Fahrenheit

• Stove – 2.5 hours

• Pressure Cooker – 50 minutes with a 10 minutes natural release

• Slow cooker – 8 hours on low, 5 hours on high

How to Braise Meat in 3 Simple Steps

1. Start by browning the meat you’d like to braise. In a Dutch oven set over medium-high heat, drizzle enough butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside.
2. Add your aromatics (onion, shallots, garlic, and spices), and then deglaze with stock, wine, beer, or even water. (The amount of liquid you use is up to you: as long as the meat is partially submerged you can always rotate during the cooking time.) Using a wooden spoon, scrape up all those brown bits—that’s called the fond and it will provide the delicious foundation for all the flavor you’re about to build—and stir into the braising liquid.
3. Season to taste, and bring to a boil until slightly reduced. Add the meat back into the pot, slap on a tight-fitting lid, and let it simmer away in a 325°F oven (the more consistent bet) or over a low flame on the stove for up to an hour.

Two cuts of short ribs

• Flanken:  In the flanken style of short rib, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you.
• English Cut:  The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.

More braised recipes:

Sirloin Tips and Gravy

Braciole

Herb Rubbed Flank Steak

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Braised Tuscan Chicken with Vegetables and White Beans

Cajun Pot Roast

Mom's Famous Pot Roast

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Wine Braised Short Ribs

serves 4-6

8 boneless beef short ribs (or bone-in English cut, for more flavor)

kosher salt & fresh ground black pepper

1/4 cup flour

2 Tablespoons olive oil

3 large carrots, peeled and small diced

3 ribs of celery, small diced

1 medium yellow onion, peeled and small diced

5 cloves garlic, minced

1/4 cup tomato paste

2 cups red wine

2 cups beef broth (low sodium)

3 sprigs of fresh rosemary

7 sprigs of fresh thyme

2 bay leaves

Cornstarch 

Instant Pot Method:

Turn on the "sauté" setting on the instant pot to heat up.  Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

In the Instant pot that is on "sauté" add the olive oil and allow to heat.  When oil is hot sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil to the instant pot and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs.  Hit the "cancel" button.  Place the lid on and turn the knob to "sealing".  Hit the "pressure cook" button and adjust set the time to 50 minutes.  Once the cooking has finished allow the Instant Pot to release pressure naturally for 10 minutes then move the valve to venting to release any remaining pressure.  Remove the lid.  If the sauce is too liquid for your liking turn on the "sauté" setting, remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and allow to simmer for about 5 minutes.  Remove the herb bundle and serve over mashed potatoes.  

Oven Method:

Preheat the oven to 325 degrees.

In a Dutch oven on the stove over medium-high heat, add in the olive oil. Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

Sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs. Place the lid on tightly and place in the oven.  Cook for 3 hours.  Remove from the oven and remove the herb bundle.  If the sauce is too liquid for your liking remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and simmer on the stovetop for about 5-10 minutes until thickened.  Serve over mashed potatoes.   

Date Night: Sirloin Tips and Gravy

Comfort food galore or Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

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Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.  

Braised Tuscan Chicken with Vegetables and White Beans

Common ingredients and simple preparation is the basis for this braise.  The results are a Tuscan Chicken dish that is loaded with flavor and brings you the comfort of home!

Braised Tuscan Chicken with Vegetables and White Beans

This chicken dish has hands down become my new favorite comfort food!  Braising is an easy way to cook chicken.  It cooks in a base of the most flavorful liquid that's seasoned just right!  Add in some carrots, celery, onion, and tomatoes as your fresh vegetables.  Cannellini beans are added to pump up the protein factor and to give more heartiness to the dish.  This is one AWESOME dinner.  The flavors just burst in your mouth and you will feel like you are in a little village in Italy!

Braising is a great technique to learn.  Lot of braises such as pot roasts are done in a dutch oven and cooked in your oven for several hours to allow the meat to become tender.  When doing chicken which doesn't require a long cooking period you can do a stove-top braise in about 30 minutes.  So you get all the home cooked comfort feelings from a wonderful braised dish, a one pot meal, and a dinner that's easy and quick.  Winner!!!

What Ingredients do I need?

• chicken
• carrot
• celery
• onion
• garlic
• white wine
• diced tomatoes
• chicken broth
• Italian seasoning
• cannellini beans

Substitutions and Variations

• Use chicken thighs instead of breasts
• Use bone in chicken pieces
• Use fresh tomatoes instead of canned
• Leave out the wine, just add more broth
• Use any white bean of your choice
• This can easily be turned into a Latin dish by altering the seasoning and the beans.

Kitchen Tips and Notes

• Searing the chicken first creates a nice brown presentation and keeps the chicken juicy on the inside.
• Flavor building with the carrots, celery, onion, garlic, wine, tomatoes, and seasoning all contribute to the fantastic flavor of this dish.
• Make sure to sinner the dish on low so that all the sauce does not boil away.
• Serve this with pasta, rice, or mashed potatoes.
• Spoon the luscious broth over the chicken and the pasta or other starch.
• Leftovers keep well in the refrigerator for 2-3 days.
• I wouldn't suggest freezing the dish as the bean will not freeze and reheat well.

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Braised Tuscan Chicken with Vegetables and White Beans

serves 4

4 boneless skinless chicken breasts

salt & pepper

3 Tablespoon olive oil, divided

2 medium carrots, sliced

2 stalks celery, sliced

1 medium onion, sliced

3 cloves garlic, minced

1/4 cup white wine

1 cup low sodium chicken broth

1 14 oz can diced tomatoes

1 Tablespoon Italian seasoning

1 14oz can cannellini beans, drained and rinsed

Salt and pepper your chicken on both sides and trim any fat or skin off the chicken.  Heat a large skillet over high heat.   Add 2 Tablespoon of olive oil and heat.  Add the chicken and sear on both sides 2 minutes each until browned.  Remove from the skillet to a plate.

Add the remaining 1 Tablespoon of olive oil, the carrots, celery and onion.  Reduce the heat to medium high and cook, stirring occasionally, until the vegetables are starting to soften, about 5-6 minutes.  Add the garlic and stir for 30 seconds.  Add the wine and deglaze the pan by scraping up the brown bits in the bottom of the pan.  

Return the chicken to the pan along with any accumulated juices, add the chicken broth, tomatoes and their juices, and Italian seasoning.  Bring to a boil and then turn the heat down, cover and simmer for 20 minutes.  Add the beans, cover and cook for an additional beans or until they hare thoroughly heated.  Serve.

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Chicken breasts, bell peppers, and onions braised in a heavenly sauce made with broth and vinegar.  

It's just good classic comfort food.

You just say the word braise and I picture comfort food.  Pot roasts, pork chops, and short ribs all come to mind when I want to braise.  Today we are going to prepare a "one-pot" braised chicken dish that's done on the stove-top which makes this weeknight friendly. 

What I love most about braising is that it’s so versatile.  In fact, once you’ve mastered the technique, you will never need to use a recipe again. Brown the meat, saute some vegetables, deglaze the pan, and simmer — that really is all you need to know!

Here, seared chicken breasts, 3 colors of bell peppers, and onions are simmered in a heavenly sauce made from chicken broth and white wine vinegar.  The sauce is TO DIE FOR!!!

What Ingredients do I need?

• olive oil
• chicken breasts
• onion
• garlic
• thyme
• paprika
• red pepper flakes
• bell pepper
• white wine vinegar
• low sodium chicken broth
• parsley

Substitutions and Variations

• Use chicken thighs, bone in or boneless
• Use chicken breasts, bone in
• Use any chicken pieces you like, legs, wings, or a mixture
• You could also use this combination with boneless pork chops.
• Substitute red wine vinegar or balsamic vinegar for the white wine vinegar
• Use parsley instead of chives
• Use marjoram instead of thyme
• Use red onion or shallots for the yellow onion
• Don't like bell pepper, how about mushrooms, green beans, or zucchini?
• If you want a crispier chicken dredge the pieces in flour before searing.

Kitchen Tips and Notes

• Once the chicken braises, the last step is to reduce, reduce, reduce. (the sauce) This final step really concentrates the flavors of the sauce, making it perfect for drizzling over the chicken and dousing over rice. 
• Use a low-sodium chicken broth to control the salt content
• Make sure to add the vinegar, it really give the sauce it's flavor punch.
• Prep all your vegetables and ingredients beforehand to make the dish go quicker.
• Serve this over rice, mashed potatoes, or pasta.
• It will stand equally on it's own with a side salad and some crusty bread to sop up that wonderful sauce.

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Braised Chicken Breasts with Bell Peppers, Onions & Vinegar 

Serves: 4 • Braising Time: about 30 minutes

1 tablespoon extra-virgin olive oil 

4 boneless skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 small yellow onion, halved and sliced about ¼" thick 

3 garlic cloves, minced

1 tablespoon chopped fresh thyme 

1 teaspoon paprika

Pinch of crushed red pepper flakes

3 bell peppers -  mixed colors, cored and seeded and cut into strips 

¼ cup white wine vinegar 

¾ cup low-sodium chicken broth 

2 tablespoons chopped fresh parsley 

Season the chicken all over with salt and pepper.  Heat a braising pan or high sided skillet with the olive oil over medium high heat.  When hot add the chicken and sear on both sides until browned, about 5-7 minutes.   Transfer the chicken to a large plate.  

Lower the heat to medium and add the onions and a pinch of salt. Saute, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the garlic, thyme, paprika and red pepper flakes. Stir and cook 30 seconds.  Add the peppers, stirring to mix, and let cook for just a minute or so. 

Add the vinegar, stirring with a wooden spoon and scraping the bottom of the pan to bring up any of the browned bits, deglazing the pan.  Let simmer until much of the liquid has evaporated, about 2 minutes. Add the broth and bring to a simmer.   Return the chicken to the skillet, along with any accumulated juices. Cover, reduce the heat to low, and braise gently for about 30 minutes, turning the chicken over after 15 minutes.  Cook until there are no signs of pink remaining and the chicken reaches an internal temperature of 160 degrees.  

Transfer the chicken to a serving dish.  Increase the heat under the pan to medium-high and boil to reduce the cooking liquid and to concentrate its flavor, about 3 minutes. Check for seasoning and add salt and pepper if necessary. Return the chicken to the pan.   Sprinkle the parsley over the dish and serve hot.