Recipe: Or is it Carne Guisada???

Sal,
Here's a recipe that I found in "The Border Cookbook" by Cheryl and Bill Jamison. Sounds really good, too!!!! Think I'll make it this week.

Carne Guisada

1 1/4 pounds beef tips cut from a chuck roast, in bite-size pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
3 celery stalks, chopped
1 medium onion, chopped
1 to 2 fresh jalapenos, minced
1 1/2 cups beef stock
1 tablespoon tomato paste
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon chili powder

Preheat the oven to 350 .
Dust the meat cubes with the flour. Warm oil over high heat in a heavy, ovenproof skillet or Dutch oven. Brown the meat quickly. Add the remaining ingredients and bring the "guisada" to a simmer on the stove. Cover the skillet and place it in the oven. Bake for about 2 1/2 hours, until the meat is falling-apart tender. Serve warm.

***Guisada can be served as is, or it can fill soft tacos.

Regional Variations: You can tell this recipe probably hails from north of the border just because of the presence of celery. Guisadas or guisados are popular in northern Mexico as in Texas, but Mexican cooks usually limit the vegetables to onion, tomato and chile. Some Chihuahua versions are flavored only with anchos and tomatoes.

Hope this is what you're looking for.

Karol