Portuguese Beef Stew (Carne Guisada)

This beef stew has made regular appearances at the dinner table for as long as I can remember. It is an adaptation of the Portuguese carne guisada. It has some additions such as the pasta and the vegetables that are not commonly found in a traditional carne guisada, but make it a heartier meal. This is a great stew; broth is slightly spicy, the potatoes fall apart when you poke them with a fork and the meat is tender. This is a great dish on a chilly day in the winter or on any day that you just want a fairly quick but filling meal. I suggest serving the dish with a piece of bread for dunking in the broth.

Portuguese Beef Stew (Carne Guisada)

Ingredients

2 tbsp canola oil
1 small onion, finely chopped
1 1/2 lbs top sirloin filet, sliced into cubes
1 tbsp all-purpose flour
12 oz. beer
1/4 cup tomato sauce
1 Knorr Chicken Bouillon Cube
1 tsp paprika
1/2 tsp of garlic powder
1 tbsp crushed red pepper
1 packet of Goya Sazon con Azafran
1/2 tsp of salt
1/2 tsp of black pepper
2 cups of water

2 cups frozen mixed vegetables

2 large russet potatoes, cubed
1 cup of ziti


Directions
1. Heat oil in a Dutch oven over medium-low heat.
2. Add onion and sauté until translucent.
3. In the Dutch oven, brown the sirloin.
4. Add the flour and cook for 1 minute, mixing constantly.
5. Add the beer and mix again.
6. Add the tomato sauce, Bouillon Cube, paprika, garlic powder, crushed red pepper,  Goya Sazon packet, salt, and pepper. Mix well.
7. Turn the heat up to medium and allow the mixture come to a boil.
8. Add the water. Bring mixture to a boil again. Cover and reduce the heat to medium-low.
9. Cook until meat is tender, about 30 minutes.
10. Add the mixed vegetables, potatoes. Cover the pan. Cook until potatoes are fork tender.
11. Add ziti and cover the pan. Cook for about 8 minutes over low heat.
12. Add more salt and pepper to taste.

Source:  A Yum-Yums Original