Description
Carne Guisada is a hearty and flavorful beef stew slow-cooked in a rich, spiced tomato gravy. Featuring tender chunks of seared beef simmered with onions, bell peppers, garlic, and a blend of spices, this classic dish is perfect served with rice and warm tortillas for a comforting meal.
Ingredients
Meat and Broth
- 3 pounds stew meat, cut into 1-inch bite-size cubes
- 3-4 cups beef broth (low sodium)
- 1 cube beef bouillon
Vegetables
- 1 large onion (or 2 small), chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 large roma tomatoes, diced
Spices and Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
Others
- ¼ cup olive oil (or vegetable oil)
- 3 tablespoons all-purpose flour (or more for thicker gravy)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Sear the beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the stew meat in batches, ensuring not to overcrowd the pan, and brown on all sides for about 5 to 7 minutes. Transfer browned beef to a plate and set aside.
- Cook the veggies: Drizzle the remaining olive oil into the same skillet. Add chopped onion and green bell pepper, cooking about 3 minutes until the onion becomes translucent. Add minced garlic and cook for another minute until fragrant. Stir in diced roma tomatoes and cook for an additional minute.
- Add the spices: Season the vegetables with salt, black pepper, ground cumin, and chili powder. Stir well to combine. Add tomato paste and crumble the beef bouillon cube into the pan, stirring and scraping up browned bits from the skillet bottom.
- Start the gravy: Sprinkle the flour over the vegetables and stir continuously while cooking for 1 to 2 minutes to eliminate the raw flour flavor. Gradually add 1 cup of beef broth, stirring constantly to combine. The mixture will begin to thicken.
- Add the beef and cook: Return the browned beef to the skillet. Pour in an additional 2 cups of beef broth and stir to combine. Cover the skillet and simmer over low heat for 1½ hours or until the meat is tender and easily falls apart, stirring occasionally. Add more broth if the gravy becomes too thick.
- Garnish and serve: Taste for seasoning and adjust salt and pepper as needed. Garnish with freshly chopped cilantro. Serve hot alongside rice and warm tortillas for a complete meal.
Notes
- For extra thickness, add more flour as needed when making the gravy.
- Brown the meat in batches to ensure even browning and avoid steaming.
- You can substitute olive oil with vegetable oil if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with warm corn or flour tortillas and rice to complete the traditional experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
