steak,texas wine, wine trails carne guisada
a texas wine trails recipe

By: Thomas M. Ciesla
Originally published in Touring Texas Wineries; Thomas & Regina Ciesla,1998
ISBN #:0-88415-376-2


This stewed (guisada is Spanish for stewed) beef dish is heavily influenced by the cooks of Mexico. Versions of this dish can be found in Tex-Mex and Mexican restaurants throughout Texas.

1 Royal cut beef rump roast
2 teaspoons of olive oil
2 cups of water
2 medium potatoes, peeled and cut into 1-inch pieces
1 large can of peeled tomatoes
1 large onion, chopped
4 cloves of garlic , minced
6-10 bay leaves
1/2 teaspoon ground cloves
teaspoon ground allspice
1 cup of Bell Mountain Cabernet Sauvignon
1 5-ounce bottle of spanish olives
1/2 teaspoon salt and pepper

Trim beef and cut into 1-inch cubes, and brown in olive oil. Season to taste with salt and pepper. Pour in water, add potatoes and bring to a boil, then cover and simmer for 1 hour. While the beef is cooking, liquefy the tomatoes and combine with onions, garlic, bay leaves, ground cloves, and allspice in a separate suacepan. Bring to a boil, then simmer for 30 minutes. Combine this mixture with beef, add the Cabernet Sauvignon, cover and simmer for one hour.

Then add in the spanish olives and simmer uncovered for another 30-60 minutes, or until broth has reduced and thickened to your taste.

Note: Remove bay leaves before serving.
Traditionally, Carne Guisada is served by spooning onto a plate along with pico de gallo, and white rice. As an alternative it can be rolled in tortilla's as shown above.