Carne Guisada (Latin Beef Stew)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
234 kcal
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Course
Dinner
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Cuisine
South American
Carne Guisada (Latin Beef Stew)
Description
This recipe for Carne Guisada starts with sautéing scallions and garlic to create a fragrant base, followed by adding diced tomatoes, cilantro, and seasoning. Beef stew meat is incorporated along with light beer, water, cumin, adobo seasoning or salt, achiote or sazon, and a bay leaf to develop complex and warm Latin flavors.
The stew is slow-cooked on low heat for about 1.5 hours or pressure-cooked for 45 minutes to tenderize the beef. Red baby potatoes are added partway through cooking and cooked until tender to complement the meat with a soft texture that carries the rich sauce.
The finished stew is rich and hearty, offering tender chunks of beef infused with aromatic spices and a slightly herby taste from cilantro. Carne Guisada is traditionally served over cooked rice to balance the robust stew.
Serving approximately 5 cups, this stew provides a satisfying comfort dish with layered savory flavors.
Ingredients
- 2 tsp olive oil
- 1 cup scallions (chopped)
- 3 cloves garlic (minced)
- 2 tomatoes diced, small
- 2 tbsp cilantro (minced)
- 1.5 lb beef stew meat (cut into small chunks)
- 1/3 cup light beer
- 1/3 cup water
- 1/2 tsp cumin
- 1/4 tsp adobo seasoning or salt
- 1/2 tsp achiote (or sazon)
- 1 bay leaf
- salt to taste
- 10 oz red potatoes halved or quartered, baby
Instructions
- In a large dutch oven or heavy pot, heat oil over medium heat.
- In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.
- Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
- Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.
- Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
- Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
- Cover and simmer on low heat 1 1/2 hours.
- Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
- Test to make sure beef is tender, if not cook another 15 minutes.
- Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.
- Add potatoes and cook until soft, about 20 minutes depending on the size.
Notes
- This recipe yields about 5 cups of stew, suitable for several servings.
- Carne Guisada is traditionally served over three-quarters of a cup of cooked rice per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 234kcal | 12% |
| Carbohydrates | 12.5g | 4% |
| Protein | 34g | 68% |
| Fat | 5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 86.5mg | 29% |
| Sodium | 276.5mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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