Description
Carne Guisada is a hearty, slow-simmered beef stew that features tender chunks of stew meat cooked in a flavorful gravy made from sautéed onions, bell peppers, garlic, tomatoes, and a blend of spices. This comforting dish is perfect for serving with rice and tortillas, showcasing classic Tex-Mex and Mexican-American flavors.
Ingredients
Scale
Meat
- 3 pounds stew meat, cut into 1-inch cubes
Vegetables and Aromatics
- 1 large onion or 2 small ones, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 large roma tomatoes, diced
- 2 tablespoons fresh cilantro, chopped (for garnish)
Liquids and Fats
- ¼ cup olive oil or vegetable oil
- 3-4 cups beef broth, low sodium
Seasonings and Thickener
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
- 1 cube beef bouillon
- 3 tablespoons all-purpose flour (or more for thicker gravy)
Instructions
- Brown the Meat: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the stew meat in batches and brown on all sides. Once browned, remove the meat from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining oil if needed, then sauté the chopped onions, green bell pepper, minced garlic, and diced roma tomatoes until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Seasonings: Stir in the salt, black pepper, ground cumin, chili powder, tomato paste, and crumble the beef bouillon cube into the vegetable mixture. Mix well to combine all the flavors.
- Thicken Gravy: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir to coat. Gradually pour in the beef broth while stirring constantly to prevent lumps and to create a smooth, thick gravy.
- Simmer the Beef: Return the browned stew meat to the skillet with the gravy. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 1.5 hours or until the beef is tender and the flavors are well melded.
- Final Seasoning and Garnish: Taste and adjust the seasoning with additional salt or pepper if needed. Garnish with fresh chopped cilantro before serving. Serve hot over rice with warm tortillas on the side.
Notes
- For a thicker gravy, add more flour gradually until desired consistency is reached.
- Low sodium beef broth is recommended to better control the saltiness of the stew.
- Cooking time may vary depending on the cut and size of the beef cubes; cook until tender.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezes well; thaw completely and reheat gently on the stovetop.
