Description
Carne Guisada is a hearty and flavorful slow-simmered beef stew made with tender beef chunks, aromatic spices, and a rich tomato-based sauce. This traditional dish combines the depth of cumin, chili powder, and oregano with fresh vegetables and beef broth to create a comforting meal perfect for serving with rice, tortillas, or bread.
Ingredients
Scale
Meat and Oil
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 medium tomato, diced
Spices and Seasonings
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground oregano
- 1 bay leaf
- Salt and pepper, to taste
Thickening (Optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Garnish
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Brown the beef: Season the beef cubes with salt and pepper, then sear them in the hot oil until browned on all sides. Remove the beef and set aside to maintain the caramelized crust.
- Sauté the vegetables: In the same pot, sauté the finely chopped onion, minced garlic, and chopped green bell pepper for 3–4 minutes until softened and fragrant.
- Caramelize the tomato paste: Stir in the tomato paste with the sautéed vegetables and cook for 1–2 minutes. This step enhances the depth of flavor by caramelizing the tomato paste.
- Add spices and tomatoes: Mix in the diced tomato, ground cumin, chili powder, paprika, and oregano. Stir well to combine all the ingredients thoroughly.
- Simmer with beef broth: Return the browned beef to the pot, pour in the beef broth, and add the bay leaf. Bring the mixture to a boil over medium heat.
- Slow cook the stew: Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking until the beef is tender.
- Thicken the sauce (optional): If you prefer a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of cooking. This will help the stew to thicken nicely. Taste and adjust the seasoning with salt and pepper as needed.
- Garnish and serve: Remove the bay leaf and garnish the stew with fresh cilantro. Serve hot alongside rice, tortillas, or bread for a complete meal.
Notes
- Use beef chuck or stew meat for the best tenderness and flavor.
- Searing the beef first locks in juices and builds a flavorful base for the stew.
- Caramelizing the tomato paste deepens the overall taste of the dish.
- Simmering slowly on low heat tenderizes the beef and blends the flavors beautifully.
- The cornstarch slurry is optional but recommended if you prefer a thicker gravy.
- Leftovers reheat well and taste even better the next day.
- Garnish with fresh cilantro for a bright, fresh finish.
