Carne Guisada is a hearty and flavorful stew that epitomizes comfort food with its tender chunks of beef simmered in a rich, savory gravy. This dish is a staple in Latin American cuisine, particularly popular in Mexican and Tex-Mex cooking.
It’s perfect for a cozy dinner and is sure to satisfy with its robust flavors and warming qualities. Here’s how to make this delicious stew, along with instructions for preparing it in a slow cooker or Instant Pot to make the process even easier.
This Carne Guisada is a versatile and delightful dish that can be enjoyed with rice, tortillas, or bread. Its deep flavors and comforting texture make it an excellent choice for any meal where you want to feel satisfied and content.
Carne Guisada Recipe
Ingredients:
- 2 1/2 tablespoons oil
- 2 pounds chuck steak, cubed
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 large tomatoes, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
Instructions:
- Sauté Onions and Garlic:
- Heat oil in a large pot over medium heat. Add onions and cook until they become translucent. Add garlic and continue cooking until fragrant.
- Brown the Meat:
- Add the cubed meat to the pot and cook until browned on all sides.
- Add Vegetables and Tomato Paste:
- Stir in the chopped bell peppers and cook for a few minutes until they begin to soften. Mix in the tomato paste and cook for an additional minute.
- Incorporate Tomatoes and Flour:
- Add the diced tomatoes and cook for a couple of minutes. Sprinkle in the flour and stir until well combined and heated through.
- Simmer:
- Pour in the beef broth. Season with salt, pepper, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let the stew simmer for about 2 hours, stirring occasionally. Add water if necessary to adjust the thickness.
- Serve:
- Once the meat is tender, serve the carne guisada warm. Garnish with chopped fresh cilantro for added flavor.
Storage Instructions:
- Refrigerate: Cool the stew and store in an airtight container for up to one week.
- Reheat: Warm leftovers in a pot over medium heat, stirring frequently. Alternatively, microwave in 20-second intervals until heated through.
- Freeze: Place the cooled stew in an airtight container and freeze for up to 3 months.
Alternative Cooking Methods:
- Slow Cooker: Brown the onion, garlic, beef, and tomatoes in a skillet as instructed. Transfer to a slow cooker, add remaining ingredients, and cook on low for 6-8 hours or high for 2-3 hours.
- Instant Pot: Use the sauté function to cook the onion, garlic, and beef until browned. Add tomatoes and remaining ingredients, then cook on high pressure for 30 minutes. Allow natural release for 10 minutes before serving.
