Latin Beef Stew (Carne Guisada)

Chunks of beef are simmered in beer with scallions, garlic, tomatoes, cumin and cilantro. Sometimes I make it with just the meat, sometimes I add yucca or potatoes. Serve this over rice with a little aji picante and you’ll have a delicious comfort dish, Latin style!

I get lots of emails telling me how much you all love my Latin dishes. It’s probably what I do best. When I crave beef stew, it’s always this Colombian version I crave. You can use water in place of beer if you prefer. If achiote or sazon isn’t something you can find near you, leave it out, it will still be good!

This is a great recipe for those of you who own a pressure cooker. The meat comes out so tender in half the time. I’ve included directions for those of you who own a pressure cooker. I’ve never made this in my crock pot, but I’m sure it would be great too, I may experiment with it next time I make it, I would probably add less liquid.

Latin Beef Stew (Carne Guisada)
Skinnytaste.com
Servings: 5 • Size: about 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 192.9 • Fat: 5.3 g • Carbs: 11.5 • Fiber: 1.6 • Protein: 23.2 g • Sugar: 1.1
Sodium: 255.5 mg

Ingredients:

2 tsp olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, chopped
2 tbsp cilantro, minced
1.5 lb choice round beef stew, cut into small chunks
1/3 cup light beer
1/3 cup water
1/2 tsp cumin
1/4 tsp adobo (or salt)
1/2 tsp achiote (or sazon)
1 bay leaf
salt to taste
10 oz baby red potatoes, halved or quartered

Directions:

In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.

Add potatoes and cook until soft, about 20 minutes depending on the size.

For pressure cooker instructions:

In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté.
Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring, about 2 – 3 minutes;

Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover pressure cooker; when the lid is locked, reduce heat to low and cook 25 minutes. When the 25 minutes are up, shut stove off. When the pressure from the pot is released, remove the lid, and place the pot uncovered over medium heat. Bring to a boil, add potatoes and cook uncovered until potatoes are soft, about 20 minutes depending on the size.

Makes about 5 cups. Perfect served over 3/4 cup cooked rice.

Light Spinach and Feta Frittata

Spinach, scallions feta and eggs make a fabulous breakfast or a low carb lunch with a Greek salad on the side.

To make this low fat frittata I’ve replaced most of the eggs with egg whites. For convenience I usually buy Trader Joe’s cage free liquid egg whites, but you can use Egg Beaters or separate them yourself if you prefer. When buying parmesan cheese, I like to buy Parmigiano-Reggiano, it has a sharp, strong-flavoured, nutty taste. Inferior versions of parmesan can have a bitter taste.

Light Spinach and Feta Frittata
Gina’s Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1/4 of frittata • Old Points: 3 pts • Points+: 4 pts
Calories: 140.6 • Fat: 6.8 • Carbs: 5.5 • Fiber: 2.2 g • Sugar: 0.3 g • Protein 15.2

Ingredients:

2 whole eggs
8 large egg whites
1 tsp olive oil
1/2 red onion, finely chopped
3 scallions, chopped
10 oz frozen chopped spinach, thawed
2 oz crumbled feta
2 tbsp Parmigiano-Reggiano, grated
salt and freshly ground pepper

Directions:

Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs. Add salt, pepper, cheeses and spinach and mix well. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook about 5 minutes longer. Serve hot.