Description
Carne Guisada is a hearty, comforting beef stew simmered to tender perfection with tomatoes, spices, and fresh vegetables. This recipe uses slow simmering to develop deep, rich flavors, making it a perfect ultimate comfort food for any occasion.
Ingredients
Scale
Meat & Oil
- 2 pounds Beef Stew Meat (Choose cuts like chuck roast or brisket for maximum tenderness.)
- 2 tablespoons Vegetable Oil (Ideal for sautéing.)
Vegetables
- 1 large Onion (Use yellow or white onions.)
- 1 medium Green Bell Pepper (Substitute any color pepper if preferred.)
- 3 cloves Garlic (Fresh is best.)
- 2 cups Tomatoes (Fresh or canned for acidity and richness.)
Liquids & Broth
- 4 cups Beef Broth (Opt for low-sodium or homemade.)
- 2 tablespoons Tomato Paste (Intensifies tomato flavor.)
Spices & Seasonings
- 1 tablespoon Ground Cumin (Essential for earthy warmth.)
- 1 teaspoon Smoked Paprika (Provides a delicious smoky note.)
- 1 teaspoon Chili Powder (Adjust to desired level of heat.)
- 1 teaspoon Dried Oregano (Fresh oregano brightens flavor.)
- 2 leaves Bay Leaves (Remove before serving.)
- to taste Salt and Black Pepper (Essential seasonings.)
Thickening & Garnish
- 2 tablespoons Cornstarch (Optional thickener for gravy.)
- 1/4 cup Fresh Cilantro (Garnish, optional.)
Instructions
- Heat the oil: Start by heating 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat to prepare for searing the meat.
- Sear the beef: Add beef chunks to the hot oil and sear them on all sides until they develop a beautiful brown crust, which locks in flavor.
- Sauté vegetables: In the same pot, add chopped onions, diced bell peppers, and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
- Add tomatoes: Stir in the diced tomatoes and cook for 3-5 minutes until they start breaking down, releasing their juices and thickening the sauce base.
- Combine ingredients: Return the browned beef into the pot. Pour in the beef broth and add tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir well to combine all flavors.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours to tenderize the beef and develop rich, melded flavors.
- Thicken gravy (optional): If you desire a thicker gravy, mix 2 tablespoons cornstarch with a small amount of water to form a slurry and stir it into the stew during the last 5 minutes of cooking.
- Finish and garnish: Remove the bay leaves from the stew. Serve hot, garnished with chopped fresh cilantro for a fresh, bright contrast.
Notes
- Use beef cuts like chuck or brisket for the best tenderness after slow simmering.
- Low sodium broth allows you to better control the saltiness of the stew.
- Adjust chili powder to your preferred spice level or omit for a milder stew.
- Thickening the stew with cornstarch is optional; you can also let it reduce uncovered for a thicker consistency.
- Fresh cilantro adds a nice burst of color and flavor but can be omitted if desired.
- Serve with warm tortillas, rice, or crusty bread for a filling meal.
