Las Piedras Carne Guisada

Serves: 6
Total Calories: 66


2 pounds beef chuck roast, trimmed of fat, and cut into 1-inch chucks
2 small yellow onions, diced
4 cloves garlic, minced
2 jalapeƱo peppers, seeded and diced (more if you like it hot)
4 to 5 medium tomatoes, diced or 2 (15-oz) cans of stewed tomatoes, chopped
2 tablespoons vegetable oil or bacon drippings
1 teaspoon ground cumin
1 tablespoon mild chili powder
2 cups beef stock base, water or 2 bouillon cubes dissolved in 2 cups water


On your camp stove quickly brown the meat in the oil over fairly high heat in a 12-inch or Deep 12-inch Dutch oven. Add remaining ingredients and reduce the heat to low for fifteen minutes while you start your charcoal. Set the Dutch in the firepan over 6-8 briquets with 14-16 on top. Check the amount of liquid and add a little water if necessary. Stir occasionally and refresh your briquets in about 1-1 1/2 hours. Best if cooked for 3-4 hours. Serves 6-8.

Nutritional Facts:

Serves: 6
Total Calories: 66
Calories from Fat: 40

This Las Piedras Carne Guisada recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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