Rio Grande Valley Style Carne Guisada
135 mins (prep 15, cooking 120)
15 ingredients
4 servings
This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

Categories:  stew , steak , north-american , beef , mexican , comfort-food , pressure-cooker , taste~mood , equipment , <-4-hours , time-to-make , southwestern-u.s. , main-dish , american , meat , stove-top ,
Share on Newzsocial



Serving Size (399.82 g)
Servings 4
Amount per Serving
Calories 444.34 Calories from Fat 295.2
% Daily Value *
Total Fat 32.8g 201.84%
Saturated Fat 8.34g 166.71%
Trans Fat 0.48g %
Cholesterol 105.46mg 140.62%
Sodium 1134.62mg 189.1%
Total Carbohydrate 6.08g 8.1%
Dietary Fiber 2.01 g 32.21%
Sugars 1.63 g %
Protein 30.87g 246.95%
Vitamin A 1525.78IU% Vitamin C 2.17mg%
Calcium 50.95mg% Iron 3.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
round, dried oregano leaves, cumin seed, fresh ground black pepper, clove garlic, green bell pepper, fresh tomato