Description
Carne Guisada is a hearty, flavorful beef stew made by searing tender stew meat and simmering it slowly with vegetables, spices, and rich gravy. This comforting dish, popular in Latin cuisine, features a savory blend of cumin, chili powder, and tomatoes, creating a deliciously thick and aromatic meal perfect for serving with rice and warm tortillas.
Ingredients
Scale
Meat and Oil
- ¼ cup olive oil or vegetable oil
- 3 pounds stew meat cut into small bite size pieces, 1-inch cubes
Vegetables and Aromatics
- 1 large onion or 2 small ones, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 large roma tomatoes, diced
Spices and Flavorings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
- 1 cube beef bouillon
Thickening and Liquids
- 3 tablespoons all-purpose flour (or more for thicker gravy)
- 3–4 cups low sodium beef broth
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sear the Beef: Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add stew meat in batches, avoiding overcrowding, and cook until browned on all sides, approximately 5 to 7 minutes per batch. Transfer browned beef to a plate and set aside.
- Cook the Veggies: Drizzle the remaining olive oil into the skillet. Add chopped onion and green bell pepper, cooking about 3 minutes until the onion is translucent. Add minced garlic and cook for another minute until fragrant. Stir in diced tomatoes and cook for an additional minute.
- Add the Spices: Season vegetables with salt, black pepper, ground cumin, and chili powder. Stir in the tomato paste and crumble in the beef bouillon cube. Scrape up any browned bits from the bottom of the pan and mix well.
- Start the Gravy: Sprinkle the flour evenly over the vegetables and stir constantly, cooking for 1 to 2 minutes to eliminate raw flour taste. Gradually add 1 cup of beef broth while stirring, allowing the mixture to thicken.
- Add the Beef and Simmer: Return the seared beef to the skillet and pour in another 2 cups of beef broth, stirring to combine. Cover the pan and cook over low heat for 1½ hours or more, until the meat is tender and falling apart. Stir occasionally, adding more broth if the gravy becomes too thick.
- Garnish and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped cilantro and serve warm alongside rice and tortillas.
Notes
- Searing the beef before simmering caramelizes the meat’s natural sugars and enhances flavor with a rich crust.
- This stew is naturally low-carb but adding potatoes can make it heartier.
- Substitute beer for beef broth to add depth and richness to the stew.
- Simmering time varies by beef cut and cube size; longer cooking yields more tender meat.
- The stew is mildly spiced but can be made spicier by using hot chili powder or adding red pepper flakes or cayenne.
- Store leftovers in an airtight container for 3 to 5 days or freeze up to 6 months. Reheat gently with a splash of beef broth.
