Carne Guisada
Carne Guisada is a hearty and flavorful beef stew, commonly enjoyed in Latin American and Tex-Mex cuisine. This recipe features tender beef simmered in a rich, aromatic sauce infused with spices, peppers, and tomatoes. Perfect for serving with rice or tortillas, this dish will warm your soul.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring spoons
- 1 measuring cups
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 2 medium tomatoes, diced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- to taste salt and pepper
- 1 bay leaf
- 1 cup potatoes, diced optional
- chopped cilantro for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef cubes in batches, browning them on all sides. Remove the browned beef and set it aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Return the browned beef to the pot and add the diced tomatoes, beef broth, tomato paste, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine.
- If using, add the diced potatoes and bay leaf. Bring the mixture to a boil, then reduce heat to low.
- Cover the pot and let it simmer for about 1 hour and 15 minutes, or until the beef is tender and the flavors meld together. If needed, adjust seasoning.
- Remove the bay leaf before serving and garnish with chopped cilantro.
Notes
For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the stew.
Serve with warm tortillas, rice, or even on its own for a comforting meal.
Leftovers can be refrigerated for up to 3 days and can also be frozen for later enjoyment.