This Carne Guisada is better than homemade. I call it Williemade. You can call it Dadmade. I really hope this recipe will duplicate what he made today. He just cooks and he never really follows a recipe unless he's baking. I've tried to write up his recipes before and sometimes some of the magic is missing. He assures me he's given me all the magic this time!
2 Tablespoons vegetable oil
2 1/2 pounds top round roast, cut into 1-inch pieces
4 cups beef broth made with Better than Bouillon*
1 Tablespoon garlic powder
1 Tablespoon ground cumin
1 Tablespoon Penzey's Crushed Jalapeno Peppers*
1 Tablespoon freshly ground black pepper
1 can diced tomatoes, with liquid
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 sweet white or yellow onion, finely chopped
1 green bell pepper, finely chopped
cooked white rice
pico de gallo
Brown meat in 2 Tablespoons vegetable oil in a skillet over medium-high heat to sear. Place meat in a slow cooker along with bouillon, garlic powder, cumin, crushed jalapeno peppers, black pepper and can of tomatoes. Cook on high for 4-6 hours or until the meat is tender.
Heat oil in a heavy skillet or Dutch oven over medium-high heat. Add flour and stir constantly for 8-10 minutes until dark brown, but not burned. Add onion and green bell pepper and stir until the onion is soft or translucent. Add mixture to the slow cooker. Cook for an additional 2 hours on high heat.
Serve meat in tacos or serve the meat and broth in a bowl over rice. Garnish with guacamole and pico de gallo.
*You can substitute products other than those named here, but it won't be the same. Just sayin'.
P.S. I ate this on a cold day and it warmed me to my core.