Possible Garnishes: pico de galloavocado, cilantro, lime wedges
Set a large 6-8 quart pot over medium-high heat. Add the oil. Once hot, add the beef stew meat into the pot along with the adobo seasoning. Stir to coat and brown the meat on all side, 5-7 minutes.
Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef another 5 minutes to soften.
Stir in the tomatoes, beer, and 2 cups water. Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Stir occasionally.
When the beef is getting close to fork-tender, peel and chop the potatoes into ½ inch cubes.
Once the beef is soft and shreddable, stir in the potatoes. Cover and simmer another 15-20 minutes until the potatoes are soft and the stew base has thickened.
Stir in the lime juice. Taste, then add more adobo seasoning if needed. Serve as a stew, as taco filling, or over rice.
Omit the potatoes to make a lower carb version. Then toss the stew meat in 1-2 tablespoons cornstarch or masa to thicken.Carne Guisada with or without potatoes is great to make ahead! Leftovers will keep well in the fridge for up to 4 or 5 days.The beef stew can also be frozen for up to 2 months. Transfer cooled leftovers to an airtight container, and wrap in aluminum foil before freezing.