Beef Carnitas

recipe

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

Cooking Light

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,

Cooking Light

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note