Carne Guisada
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
370 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Guisada
Description
This recipe for Carne Guisada begins by browning beef stew meat seasoned simply with salt and pepper. The browned meat is cooked further with diced onion, green bell pepper, and garlic to build aroma and sweetness. Flour is stirred in to help thicken the sauce, which includes fresh diced and seeded tomatoes and tomato sauce. A mix of cumin, oregano, chili powder, and paprika adds depth, while beef broth provides liquid for simmering.
The stew is gently simmered for about two hours until the meat softens and the sauce thickens to a hearty consistency. Fresh chopped cilantro is added at the end for a bright, herbal note. The slow cooking renders the meat tender and infuses it with the warmly spiced sauce.
Carne Guisada pairs well with rice, tortillas, or beans, making it a comforting main dish. It can be made ahead to allow flavors to meld further or frozen for longer storage. Gently reheating it on the stovetop helps maintain the meat’s tenderness.
Choose a cut like chuck roast or well-marbled stew meat for best results. If the simmering liquid reduces too much, additional beef broth can be added in small increments to ensure the sauce remains saucy without drying out.
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef stew meat or chuck roast cut into 1 inch pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup onion diced
- 1/2 cup green bell pepper diced
- 2 teaspoons garlic minced
- 2 tablespoons all-purpose flour
- 1 cup tomato seeded and diced, fresh
- 1/2 cup tomato sauce
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon oregano dried
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 1/2 cups beef broth plus more if needed
- 2 tablespoons cilantro chopped
Instructions
- Heat the oil in a large pot over medium heat.
- Place the beef in a single layer in the pot. Season the beef with the salt and pepper.
- Cook for 3-4 minutes per side or until golden brown. You may need to work in batches.
- Return all the meat to the pot. Add the onion and bell pepper and cook for 4-5 minutes or until vegetables are softened.
- Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute.
- Add the tomatoes, tomato sauce, cumin, oregano, chili powder, paprika and beef broth.
- Stir to combine, then turn up the heat to medium-high until the mixture comes to a simmer.
- Cover the pot. Reduce the heat to low, and simmer for 2 hours, stirring occasionally, or until beef is tender. If you feel like the mixture is getting too dry you can add more beef broth, 1/4 cup at a time.
- Uncover the pot. Sprinkle with cilantro, then serve.
Notes
- Use well-marbled beef stew meat or chuck roast for tender, flavorful results.
- Carne Guisada improves when made up to two days ahead and reheated gently on the stove.
- This dish freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 52g | 104% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 141mg | 47% |
| Sodium | 846mg | 35% |
| Potassium | 954mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 65mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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