Carne Guisada con Papas

This stewed beef is a reliable meal in many Salvadoran homes. It is very affordable and adaptable in that you can use many different kinds of vegetables, such as potatoes, carrots, or even green beans. The sauce is particularly delicious with rice, creating a substantial, flavorful meal.

Cook time: 90 minutes

Servings: 5

Ingredients

• 0.25 cup yellow mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 0.25 teaspoon black pepper
• 2 pounds beef chuck cubed
• 2 tablespoons white sesame seeds
• 3 cups water
• 3 Roma tomatoes stemmed
• 0.25 whole red onion peeled
• 1 medium green bell pepper cored
• 4 cloves garlic left whole
• 2 tablespoons white sesame seeds toasted
• 1 tablespoon canola oil
• 2 pounds beef chuck marinated
• 4 whole Yukon gold potatoes peeled and cut into 1-inch cubes
• 2 large carrots peeled and cut into 1-inch cubes

Instructions

1. In a large bowl, combine the mustard, Worcestershire sauce, salt, and pepper and stir to mix thoroughly. Add the meat and rub the mustard marinade all over until it is well coated. Cover with a kitchen towel and let marinate in the refrigerator for 1 hour.
2. In a small skillet over medium heat, toast the sesame seeds until they start popping. Remove from the heat and set aside.
3. In a large pot over medium-high heat, bring 3 cups of water to boil. Add the tomatoes, onion, green bell pepper, and garlic and cook until the vegetables have softened and the tomato skins have burst, 8 to 10 minutes. Using tongs or a large slotted spoon, remove the vegetables from the water and place in a blender. Add ½ cup of the cooking water and the sesame seeds and blend until smooth, about 1 minute.
4. About 15 minutes before cooking the beef, take it out of the refrigerator and let it come to room temperature.
5. In a large skillet over medium heat, warm the canola oil until it shimmers. Working in batches, if necessary, add the meat and marinade in a single layer and sear each piece until a browned crust forms, about 2 minutes per side. Transfer the meat to a plate.
6. Place a fine-mesh strainer over the skillet, pour the sauce through the strainer, and then stir the sauce with a wooden spoon to deglaze the pan, scraping up any browned bits. Add all the meat back into the skillet, cover, and cook until tender, about 25 minutes.
7. Add the potatoes and carrots, cover, and cook until tender, 7 to 10 minutes more.
8. Serve the carne guisada with arroz.