Carne Guisada
Carne Guisada is a savory and hearty Latin American beef stew that features tender chunks of beef simmered in a flavorful sauce made with tomatoes, bell peppers, and a blend of spices. This dish is perfect served over rice or with warm tortillas.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced any color
- 2 medium tomatoes, diced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches, browning them on all sides. Remove the browned beef and set aside.
- In the same pot, add the diced onion and bell pepper. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, tomato paste, cumin, paprika, oregano, bay leaf, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 90 minutes, or until the beef is tender and the flavors have melded together. Stir occasionally and check for seasoning.
- Once done, remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
- Serve hot, garnished with chopped cilantro. Recommend serving over rice or with warm tortillas.
- For extra flavor, feel free to add a splash of lime juice before serving.
Notes
For extra flavor, feel free to add a splash of lime juice before serving.
This dish can be made a day ahead and allowed to cool before refrigerating. Reheat before serving to enhance the flavors.
The recipe can be adjusted with potatoes, carrots, or other vegetables for added nutrition.