Carne Guisada (sp?)

[smartypants05]

I have tried to make this dish using your Res guisado recipe. I find that whenever I try to make a beef stew (with beef cuts or oxtail), I can't get my sauce to come out thick and brown. It tends to be more red, tomato-y, and not as thick. Can someone help me get that thick brown sauce that I can later use to put on mangu or mofongo? Thanks.

Helen

[Aunt Clara]

This is what you are looking for: http://www.dominicancooking.com/116-...tail-stew.html

[stephany]

Personally I can never get the meat to be tender enough. It's usually very hard/rough still no matter how long I let it sit in the stew. What am I doing wrong?

[Aunt Clara]

Please make your question in that post.