Carne Guisada
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
447 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Carne Guisada
Description
This recipe starts by searing stew meat in oil to develop a deep brown crust, enhancing flavor through caramelization. Onions, bell peppers, and garlic are sautéed until soft, then tomatoes and spices including salt, pepper, cumin, and chili powder are added. Tomato paste and crumbled beef bouillon build the gravy base, which is thickened with flour while scraping up browned bits from the pan.
The addition of beef broth and slow cooking tenderizes the meat and melds the flavors. The resulting stew is hearty with a savory, mildly spiced tomato sauce surrounding melt-in-your-mouth beef chunks. Fresh cilantro finishes the dish with a bright note.
This stew is traditionally cooked to tenderize the meat thoroughly, which can vary by beef cut and cube size. Substitutions such as beer for broth and optional potatoes can adjust richness and texture. Leftovers keep well refrigerated for several days or frozen for months and reheat with added broth to maintain moisture.
Ingredients
- ¼ cup olive oil or vegetable oil
- 3 pounds stew meat cut into small bite size pieces, 1-inch cubes
- 1 large onion or 2 small ones, chopped
- 1 medium green bell pepper chopped
- 4 cloves garlic minced
- 3 large Roma tomato diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons cumin ground
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
- 1 cube beef bouillon
- 3 tablespoons all-purpose flour or more for thicker gravy
- 3-4 cups beef broth low sodium
- 2 tablespoons cilantro chopped, for garnish, fresh
Instructions
- Sear the beef. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don't want to overcrowd the meat in the pan. If doing in batches, only add 1 tablespoon of oil at a time.
- Cook the veggies. Drizzle the remaining olive oil to the skillet. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute until aromatic. Stir in the tomatoes and cook for another minute.
- Add the spices. Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan.
- Start the gravy. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of the beef broth and stir everything together. The mixture should start to thicken from the flour.
- Add the beef and cook. Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more beef broth if gravy is too thick.
- Garnish and serve. Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.
Notes
- Seared beef is crucial for flavor development through caramelization.
- You may add potatoes for a heartier stew variation.
- Beer can substitute beef broth for richer flavor.
- Cooking time varies based on beef cut and size; longer simmering makes meat more tender.
- The stew is mildly spiced by default but can be adjusted with hotter chilies or peppers.
- Store leftovers in airtight containers refrigerated 3-5 days or freeze up to 6 months; reheat with added broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 447kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 54g | 108% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 141mg | 47% |
| Sodium | 771mg | 32% |
| Potassium | 1222mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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