Description
Carne Guisada, or “stewed beef,” is a flavorful Latin American dish made with tender beef chunks simmered in a rich, savory gravy. Infused with spices, tomatoes, and peppers, this hearty meal is perfect for serving with rice, beans, or warm tortillas.
Ingredients
Units
Scale
For the Meat:
- 2 lbs (900g) beef stew meat, cut into bite-sized chunks
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 2 tbsp tomato paste
- 2 cups beef broth or water
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 2 tbsp all-purpose flour
- 2 tbsp water (for slurry)
Instructions
- Brown the Meat:
- Season the beef chunks with salt and pepper.
- Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear on all sides until browned. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add 2 tbsp vegetable oil and sauté the onion, green bell pepper, and garlic for 3–4 minutes until softened.
- Build the Sauce:
- Stir in the diced tomatoes and tomato paste. Cook for 2–3 minutes, letting the tomatoes break down slightly.
- Add cumin, chili powder, smoked paprika, and oregano. Stir to coat the vegetables in the spices.
- Simmer the Stew:
- Return the beef to the pot and pour in the beef broth. Stir to combine, scraping the bottom of the pot to release browned bits.
- Cover and reduce heat to low. Simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender.
- Thicken the Sauce:
- Mix the flour and water in a small bowl to form a slurry. Gradually stir it into the stew and cook uncovered for another 10 minutes, allowing the sauce to thicken.
- Serve:
- Garnish with chopped cilantro if desired and serve hot with rice, beans, or tortillas.
Notes
- For extra flavor, add a splash of Worcestershire sauce or a pinch of cayenne for heat.
- Substitute beef with pork or chicken for a different variation.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.