Nancy C Weeks: Carne Asada Recipe

Did everyone survive Christmas? I had a wonderful Christmas with my family – but the hustle and bustle has about worn me out. Even though the days are getting longer now, it still seems cold and dark and wintery. I’m in the mood for something hot and homey that I won’t have to hover over all day. Luckily, I have romantic suspense author Nancy C. Weeks here for Foodie Friday and she has the perfect dish! Nancy just finished up her In the Shadow series – if you like a little suspense with your romance (or vice versa) make sure to check them out! If you’re willing to share one of your own kitchen tricks, Nancy is also giving away three (3!) copies of In theShadow of Vengeance.

Eating Carne Asada

The perfect winter evening.




As guests arrived at our annual Christmas party last week, I repeatedly heard, “I know where to find Nancy. She’s in her kitchen.”

I’m not a master chef and I don’t spend every spare hour hiding away in my kitchen preparing culinary masterpieces. So, why do my family and friends always know they can find me there? They know that I’m constantly running behind.

I’m an author and have the habit of getting lost in my story as time slips away. I look up and [insert cuss word here] it’s dinner time! I dash around like a crazy person trying to get everything done in time. And yes, this even happens when I’m expecting fifty people for an evening of food, laughter and just old fashion fun.

Getting a meal on the table, whether for a crowd or just the family can be an interesting challenge in our busy lives. What I have found that keeps me from being totally disorganized are tried and true recipes that require little prep and cook away while I frantically meet my deadlines.

My Carne Asada recipe has become one of the most requested recipes in my repertoire. I created this recipe while living in Germany over twenty-six years ago. I missed my favorite Tex/Mex flare.

I love how I can throw everything into the crock pot and it’s ready when I am. It fills the house with delightful smells and chases away the chills on a cold winter night. I always make extra because its better the next day and freezes beautifully.

What kind of tricks of the trade have you tried in the kitchen to reduce the stress of your busy day?

I’m giving away three digital copies of my new book, In the Shadow of Vengeance to three lucky readers willing to share.  My heroine, Elizabeth Merlot even makes this recipe in the story.

Carne Asada


  • 1 lb beef stew meat [I also buy a nice chuck roast and cut it myself]
  • 4 garlic cloves, chopped
  • 1 onion, chopped
  • 1 teaspoon cumin, ground
  • 2 tablespoons chili powder ( only 1 tablespoon if friends have a weak stomachs)
  • Season salt [I love Emeril’s Original Essence]
  • 1 teaspoon black pepper, ground
  • 2 (14 ounce) cans stewed tomatoes ( I prefer the cut tomatomes with jalapeño)
  • 1 beef bouillon cubes
  • olive oil


Sort through the stew meat, trimming off excess fat, gristle. Cut into 1″ pieces if necessary. In medium-sized, heavy pot, add olive oil. Sprinkle meat with Emeril’s seasoning and ground pepper. Place meat, garlic and onion in the pot and sauté until the meat is lightly browned. Add two or three tablespoons of beef bouillon, spices, the tomatoes, and enough water to cover meat. Cover. Bring to a boil then simmer on low heat until meat is tender. Toward the end of the cooking time (about 11/2 hr.), add flour to thicken and continue simmering, stirring from time to time for an additional 10 minute. Remove from heat and serve over rice

. Warm flour tortillas also go well with this dish.



  • 2 cups long-grain white rice[Uncle Ben’s works very well]
  • 3 tablespoons vegetable oil
  • 1 clove garlic, roughly chopped
  • 1/2 white onion, chopped
  • 4 plum tomatoes, chopped
  • 1 jalapeno pepper, halved
  • Kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 31/2 Cups Vegetable/chicken broth/water- enough to cover the rice


Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. (Watch it carefully or the rice will burn). Add the garlic, onion, tomatoes and spices to the pan and cook additional 2 minutes. Add 3 1/2 cups water or enough to cover rice; cover and cook over low heat until the rice is tender, about 20 minutes. Fluff rice with a fork.

I place a nice scoop of rice in the bottom of a bowl and top with carne asada. Garnish with a few diced tomatoes, onions and jalapeño. Yum!


In the Shadow of Vengeance - Romantic Suspense by Nancy C Weeks

Here is a brief blurb of In the Shadow of Vengeance.

Detective Noah McNeil has his cases under control, but the same can’t be said for his personal life in Fells Point, Maryland. Elizabeth Merlot, the mother of a troubled teen Noah is mentoring, is freezing him out of the family’s lives – especially criminal given how hot this single mom is.

Elizabeth Merlot can’t afford to let the handsome detective close to her son lest he discover she’s in the witness protection program. Until the day, that is, when the teen tries to fend off a gang attack and her entire world of secrets begins to crumble – and Noah may be the only one who can save their lives. Don’t miss this exciting conclusion to the McNeil family saga!

More information about Nancy C. Weeks:

For a peek at the five books in the In the Shadow series, your readers can visit my WEBSITE, click on the BOOK PREVIEWS icon and enjoy the first three chapters of each book free.

Buy links:


Find Nancy at:



Thank you again for hosting me today, Irene. If your readers have any questions about my books or anything about me, please don’t be shy. Interacting with readers is as fun as writing.

I hope everyone has a wonderful holiday season filled with love and laughter.

((Hugs to all!))

Nancy C. Weeks


Don’t forget, Nancy want’s to know, “What kind of tricks of the trade have you tried in the kitchen to reduce the stress of your busy day?.” Leave a comment to be entered to win on of three (3) copies of In the Shadow of VengeanceAs usual, I’ll leave the contest open until at least Noon (US Central) tomorrow.




Filed under Foodie Friday, Guest Authors

5 Responses to Nancy C Weeks: Carne Asada Recipe

  1. Nancy – I’m so glad you brought this recipe. After all the fudge, this is exactly the type of food I am craving!

  2. Merry Christmas, Irene!
    It is such a pleasure to be a guest today. Thank you for having me. That adorable young woman is my daughter. With her Barbie-size college apartment kitchen, this recipe is perfect. She adds a touch of cinnamon and it really adds a deeper depth of flavor. AND, a little fudge after dinner is a perfect accompaniment. 🙂

    If any of your readers have any questions, please don’t be shy.

  3. Hi, Nancy! Your suspense sounds great! As for the kitchen duties….I’m horrible in the kitchen. My main duty is doing dishes. With being single & extremely busy, I don’t spend much time on food- my entire meals, from start of “cooking” to doing the dishes after the meal, take maybe 1/2 an hour. Odd since my waistline is still too big!

    • Hi Alexa!
      Thanks for stopping by and for your kind words. I have had such a great time creating my McNeil family.

      Lately, I don’t cook much—especially when I close to a deadline. It was so important when the kids were home, but now it’s just me and hubby. I make this recipe and freeze serving size containers of it in the freezer. It makes a fast meal when neither of us feel like cooking. BTW, the Carne Asada is great by itself with just a sprinkle of grated cheese on top.

  4. Mary

    Hey, I think I’ll make this today or tomorrow. It reads so good!