Pan Braised steaks with Vegetables
(Carne Guisada con Vegetales)

Prep Time: 5-10 minutes
Servings: 5-8
Cooking Time: 45- 1 hr  (slow cooking)

2 lbs of beef flank or round steaks, rinsed and cut into slices or chunks
½ a green pepper cut in small pieces
2 tablespoon of tomato paste
3 cups of water
1/2 bag of mixed frozen vegetables (carrots, mushrooms, green beans, baby corn, etc.)
1 small onion chopped
1 chicken bullion
2-4 sprigs of freshly chopped cilantro

2 garlic cloves, finely minced
1 lime, freshly squeezed
½ teaspoon of oregano
1 teaspoon of salt
½ teaspoon of freshly ground black pepper

TIP: You can use a slow cooker- Just place vegetables on the bottom and then the seasoned meat. Cover and cook on low setting for 8-10 hrs or high setting for 4-6 hrs

TIP: You can tenderize the meat by using a meat tenderizer.

TIP: If you run out of tomato paste, use your spaghetti sauce (I prefer Ragu organic sauce)

TIP: Use a mortar and pestle to grind the herbs or the updated version "the food processor"


Marinate meat with the last 6 ingredients for ½ hour (if possible)

In a deep pot or large skillet, heat oil and sear the meat on both sides. Add 5 cups of water to the marinade and add it to the steak. Stir

Cook meat, on medium-high heat, for about  20-25 minutes. Stir occasionally and add water as needed. Water should be at least 1" above the meat while it is cooking. 

Add the rest of the ingredients and cook on medium heat.  Cook for 20-25 minutes until vegetables are cooked and the gravy has somewhat thickened (if necessary, add flour to thicken gravy)

Serve over white rice