Beef Carnitas

This simple recipe, which uses inexpensive beef stew meat, garnered our highest rating for great flavor and versatility. To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

Yield:

4 cups (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 180
Fat 8 g
Satfat 3 g
Monofat 3.4 g
Polyfat 0.3 g
Protein 22.2 g
Carbohydrate 3.5 g
Fiber 0.4 g
Cholesterol 71 mg
Iron 2.5 mg
Sodium 320 mg
Calcium 16 mg

Ingredients

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Note:

This recipe was updated for the November, 2012 25th anniversary issue.

Julianna Grimes Bottcher,

September 2006