Description
A hearty, flavorful stew made with tender chunks of beef, slow-cooked in a rich, spiced gravy. This comforting dish is perfect when served over rice or tortillas for a satisfying, flavorful meal.
Ingredients
For the Carne Guisada:
- 2 pounds beef stew meat (chuck roast, brisket, or round, cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 bell pepper, chopped (optional)
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups beef broth (or water, if preferred)
- 1/2 cup tomato paste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- Optional: 1-2 diced potatoes for a heartier dish
Instructions
Start by cutting the beef stew meat into 1-inch cubes. For the best results, use a well-marbled cut of beef, such as chuck roast or brisket. These cuts have a good amount of fat that will break down during the cooking process, making the meat tender and flavorful.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the beef cubes in batches, ensuring the meat is browned on all sides. Browning the meat enhances the flavor and helps seal in the juices. Once the beef is browned, remove it from the pot and set it aside. Don’t overcrowd the pot; brown the beef in batches if necessary.
In the same pot, add the chopped onion and bell pepper (if using). Sauté the vegetables for 3-5 minutes, or until they soften and begin to turn translucent. This will build the base of flavor for the dish. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Once the vegetables are softened, add the diced tomatoes, ground cumin, chili powder, paprika, oregano, black pepper, and salt to the pot. Stir everything together and cook for about 2-3 minutes, allowing the spices to bloom and become aromatic. The tomatoes will help create the base of the sauce and add a slight acidity to balance the richness of the beef.
Add 1-2 cups of beef broth to the pot, stirring to scrape up any browned bits stuck to the bottom. These bits are full of flavor and will enhance the richness of the sauce. If you prefer a thicker sauce, you can also stir in 2 tablespoons of tomato paste at this point. Let the broth come to a simmer.
Once the broth is simmering, return the browned beef to the pot along with any juices that have accumulated on the plate. Stir everything together and make sure the beef is evenly distributed in the sauce.
Cover the pot with a lid, reduce the heat to low, and let the Carne Guisada simmer for 1 ½ to 2 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally to prevent the meat from sticking to the bottom of the pot. If you are adding potatoes, you can add them now to cook alongside the beef, or you can add them during the last 30 minutes of cooking for firmer potatoes.
If you prefer a thicker sauce, you can create a cornstarch slurry by mixing 2 tablespoons of flour with 2 tablespoons of cold water. Stir the mixture into the Carne Guisada during the last 10 minutes of cooking. This will thicken the sauce and give it a more gravy-like consistency.
Once the Carne Guisada is fully cooked and the beef is tender, remove the pot from the heat. If desired, garnish the dish with freshly chopped cilantro to add a burst of color and freshness. Serve the Carne Guisada over steamed rice, with warm tortillas, or as a filling for tacos or burritos. The hearty stew can also be enjoyed as a standalone dish with a side of beans or salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 15-20g
- Protein: 30-35g