Ground Beef and Potato Carne Guisada

Instructions

1. 1

   Dice the onion. Remove the stems and seeds from the Anaheim peppers and jalapeño, then dice them. Chop the tomatoes and mince the garlic. Measure the water, reserving 60 ml for the flour slurry.

2. 2

   Heat the oil in a 30 cm wide, deep sauté pan with a capacity of at least 4 litres over medium-high heat for 1–2 minutes. Add the onion and both peppers; cook for 5 minutes, stirring occasionally. Meanwhile, scrub the potatoes and cut them into even 1.5 cm cubes.

3. 3

   Add the tomatoes and cook for 2 minutes. Add the ground beef, using 90% lean beef for the stated nutrition, and cook for 7–8 minutes, breaking up the clumps, until it reaches 71°C/160°F.

4. 4

   Stir in the garlic, chili powder, smoked paprika, cumin, oregano, black pepper and salt. Cook for 1 minute, stirring.

5. 5

   Add the potatoes, bouillon powder and remaining 440 ml water. Bring to a boil over high heat, then reduce to medium-low and partially cover. Simmer gently for 15–18 minutes, stirring occasionally, until the potatoes are easily pierced with a fork.

6. 6

   Whisk the flour with the reserved 60 ml cold water until smooth. Stir the slurry into the bubbling stew, increase the heat to medium and simmer uncovered for 4 minutes, stirring frequently, until the gravy thickens and the flour is cooked. Divide among four bowls.