Description
Classic Beef Carne Guisada is a savory, slow-simmered beef stew featuring tender chunks of chuck steak cooked with onions, bell peppers, garlic, tomatoes, and a blend of spices. This hearty Mexican-inspired dish is perfect for a comforting family meal and is served warm with a garnish of fresh cilantro.
Ingredients
Scale
Beef and Vegetables
- 2 pounds chuck steak, cubed
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 cloves garlic, minced
- 2 large tomatoes, diced
Cooking and Seasoning
- 2 1/2 tablespoons oil
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
Instructions
- Heat oil and sauté onions: Begin by heating the oil in a pot over medium heat. Add the chopped onions and cook until they become translucent, approximately 3-5 minutes. Then add the minced garlic and sauté for about 1 minute until fragrant.
- Brown the meat: Add the cubed chuck steak to the pot, cooking and stirring occasionally until the meat is browned on all sides to develop rich flavors and seal in the juices.
- Cook the peppers: Add the chopped bell peppers to the pot with the browned meat and cook for a couple of minutes until the peppers soften slightly, enhancing the aroma and taste of the stew.
- Add tomato paste and tomatoes: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the diced tomatoes and cook for an additional 2 minutes, mixing well.
- Incorporate flour: Sprinkle the flour evenly over the mixture, stirring thoroughly to integrate and cook it through. This step thickens the stew and prevents a raw flour taste.
- Add broth and spices: Pour in the beef broth and season with salt, pepper, ground cumin, and chili powder. Stir everything together well and bring the mixture to a boil.
- Simmer the stew: Reduce the heat to low and cover the pot. Let the stew simmer gently for 2 hours, stirring occasionally to ensure nothing sticks to the bottom. Add water if the stew becomes too thick during cooking.
- Serve and garnish: Once the meat is tender and the flavors have melded together beautifully, serve the carne guisada warm. Garnish with freshly chopped cilantro for an extra burst of flavor.
Notes
- For a thicker stew, use less broth or allow the stew to simmer uncovered during the last 15 minutes.
- Chuck steak is preferred for its rich flavor and tenderness after slow cooking.
- Serve with warm tortillas, rice, or beans for a complete meal.
- Adjust chili powder quantity to control the heat level according to your preference.
- Leftovers refrigerate well and taste even better the next day.
