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Carne Guzado

1 lb Stew meat
2 tb Cooking oil
3 oz Tomato paste (optional not recommended)
10 1/2 oz Beef broth bouillon
1/2 ts Black pepper
2 Cloves garlic, crushed
1 ts Chili powder
1/2 ts Cumin
2 sm Chiles serranos, chopped
3/4 c Water


Brown meat in oil until brown on all sides. Pour off grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender. {slow cooker!}

Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice. (or on tortilla with bean and guacamole-flour tortilla that is)


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