Tired of turkey? No problem! Try this extra tasty, oh so flavorful, Canre Estofade recipe instead. This Mexican braised beef recipe is super easy to make and you can use the leftovers to make tacos, fajitas or burritos through the rest of the week.
https://healthstartsinthekitchen.com/carne-estofada-mexican-braised-beef-oven-pressure-cooker-slow-cooker/
Trim beef stew pieces as needed to be bite sized.
Toss beef stew pieces with dry seasonings.
Working in batches, over medium/high heat brown seasoned beef pieces in olive oil in a dutch oven or heavy bottomed pot.
Combined browned beef pieces with the remaining ingredients and mix well.
Slow Cooker:
Cook on low for 8 hours or high for 4 hours. For less ‘juicy’ sauce, broth can be reduced to ¼ or ½ cup.
Pressure Cooker:
Cook under high/standard pressure for 35 minutes. Can be quick depressurized or allowed to depressurize naturally.
Oven:
Bake at 350 for 2 hours or until meat is tender.
Ingredients
Directions
Trim beef stew pieces as needed to be bite sized.
Toss beef stew pieces with dry seasonings.
Working in batches, over medium/high heat brown seasoned beef pieces in olive oil in a dutch oven or heavy bottomed pot.
Combined browned beef pieces with the remaining ingredients and mix well.
Slow Cooker:
Cook on low for 8 hours or high for 4 hours. For less ‘juicy’ sauce, broth can be reduced to ¼ or ½ cup.
Pressure Cooker:
Cook under high/standard pressure for 35 minutes. Can be quick depressurized or allowed to depressurize naturally.
Oven:
Bake at 350 for 2 hours or until meat is tender.
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