If you’re looking for a dish that wraps you in warmth and comfort, the Carne Guisada Recipe is exactly what you need. This classic Latin American stew boasts tender chunks of beef simmered slowly in a rich, flavorful sauce bursting with spices and fresh vegetables. Every bite tells a story of tradition and home-cooked love, making it a perfect meal to share with family or friends, any day of the week.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Carne Guisada Recipe. These simple, yet essential components work together beautifully to build layers of hearty flavor, vibrant color, and perfect texture.
- 2 lbs beef chuck or stew meat: Choose well-marbled beef for tenderness and rich flavor after slow cooking.
- 2 tbsp olive oil: The base for searing your meat and sautéing vegetables, adding a subtle fruity note.
- 1 medium onion, finely chopped: Brings sweetness and foundation to the stew’s rich flavor.
- 3 cloves garlic, minced: Adds a punch of aromatic depth enhancing every bite.
- 1 green bell pepper, chopped: For a slight crunch and fresh vegetal brightness.
- 1 medium tomato, diced: Balances the richness with acidity and natural sweetness.
- 2 tbsp tomato paste: Intensifies the tomato flavor, giving the stew its deep color and complexity.
- 2 cups beef broth: Creates a luscious, savory base to simmer and infuse the meat.
- 1 tsp ground cumin: Offers smoky warmth that’s synonymous with Carne Guisada’s flavor profile.
- 1 tsp chili powder: Adds gentle heat and earthiness without overwhelming the dish.
- 1/2 tsp paprika: Imparts a subtle sweetness and richness to the sauce.
- 1/2 tsp ground oregano: Gives a hint of herbaceousness to round out the spices.
- 1 bay leaf: A small but mighty flavor booster that simmers away into aromatic goodness.
- 1 tbsp cornstarch mixed with 2 tbsp water (optional): For thickening the sauce to your preferred consistency.
- Salt and pepper, to taste: Essential for seasoning and bringing out the flavors beautifully.
- Fresh cilantro, for garnish: Adds a burst of fresh herbal brightness to finish the dish.
How to Make Carne Guisada Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Season your beef cubes generously with salt and pepper. Once the oil is hot, sear the beef on all sides until it develops a deep brown crust. This step is critical because it locks in flavor and creates that delicious foundation for your stew. When browned, set the meat aside to keep warm.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion, minced garlic, and green bell pepper. Stir frequently and cook for about 3 to 4 minutes until the vegetables soften and become fragrant. This mix will release its natural sweetness and aromatic notes, setting the tone for an incredible sauce.
Step 3: Build the Sauce
Next, stir in the tomato paste and cook it for 1 to 2 minutes. This caramelizes the paste, intensifying its flavor. Then, add the diced tomato, ground cumin, chili powder, paprika, and oregano. Stir well to combine so the spices evenly coat the vegetables and infuse the sauce with that signature Carne Guisada taste.
Step 4: Simmer the Stew
Return the browned beef to the pot, pour in the beef broth, and toss in the bay leaf. Bring everything to a boil. Once boiling, reduce the heat to low, cover, and let it gently simmer for 1.5 to 2 hours. This slow simmer is what transforms the beef into the melt-in-your-mouth tenderness that makes this dish legendary. Remember to stir occasionally so nothing sticks to the bottom.
Step 5: Thicken and Finish
If you prefer a thicker sauce, stir in the cornstarch mixed with water about 10 minutes before the stew finishes cooking. This will give you a luscious, velvety consistency. Taste and adjust the salt and pepper as needed. Finally, discard the bay leaf and sprinkle with fresh cilantro just before serving to add a lively burst of color and flavor.
How to Serve Carne Guisada Recipe
Garnishes
Fresh cilantro is classic and a must-have garnish for Carne Guisada. It adds a bright, herbal note that perfectly contrasts the deep, savory flavors of the stew. For extra flair, try a squeeze of lime juice or some thinly sliced fresh jalapeños if you like an extra kick.
Side Dishes
This Carne Guisada Recipe pairs wonderfully with fluffy white rice, which soaks up that delicious sauce beautifully. Warm corn or flour tortillas are also fantastic for scooping up hearty bites. For a lighter option, serve with a simple green salad or refried beans to keep the meal balanced and satisfying.
Creative Ways to Present
Take your Carne Guisada beyond the bowl by using it as a filling for savory tacos topped with diced onions and avocado. Alternatively, spoon it over baked potatoes or even nachos for a fun twist. Its versatility means you can get creative while enjoying those comforting flavors.
Make Ahead and Storage
Storing Leftovers
Let any leftover Carne Guisada cool to room temperature before transferring to an airtight container. Stored in the refrigerator, it will stay fresh for up to 4 days. The great news is the flavors actually deepen overnight, so it tastes even better the next day.
Freezing
For longer storage, Carne Guisada freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion. It will keep strong for up to 3 months. When you want a quick meal, just thaw it in the fridge overnight, and it’s ready for reheating.
Reheating
Reheat the stew gently on the stove over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the sauce if it has thickened too much. Avoid microwaving if possible, as slow reheating preserves the texture and flavor best.
FAQs
Can I use other cuts of meat for this Carne Guisada Recipe?
Absolutely! While beef chuck or stew meat is ideal for its tenderness after slow cooking, you can experiment with short ribs or brisket. Just adjust cooking time accordingly to make sure the meat becomes tender and juicy.
Is this dish spicy?
The recipe has a mild to moderate spice level thanks to the chili powder and optional jalapeño garnish. You can easily adjust the heat by increasing or reducing the chili powder or adding fresh peppers based on your preferences.
Can I make Carne Guisada in a slow cooker?
Yes! After searing the meat and sautéing the veggies, transfer everything into a slow cooker and cook on low for 6 to 8 hours. This hands-off method produces incredibly tender meat and rich flavors with minimum effort.
What’s the best way to thicken the stew?
The cornstarch slurry is a simple and effective method to get a thicker sauce. If you prefer a more natural approach, you can let the stew simmer uncovered for the last 20 to 30 minutes to reduce the liquid and intensify the flavors.
Can I substitute fresh tomatoes with canned?
Yes, you can use canned diced tomatoes if fresh ones aren’t available. Choose good-quality canned tomatoes with no added seasoning for best results. It won’t change the classic flavor too much and is great for convenience.
Final Thoughts
This Carne Guisada Recipe is truly a gem for anyone craving a comforting, flavorful beef stew with just the right balance of spices and freshness. It’s perfect for a cozy dinner that feels like a warm hug from the inside out. Trust me, once you try this recipe, it’s going to become one of your favorite go-to meals. So grab your pot, some good company, and enjoy this delicious tradition at home!
Print
Carne Guisada Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Carne Guisada is a hearty and flavorful Mexican beef stew made with tender chunks of beef simmered in a rich, spiced tomato and beef broth sauce. This comforting dish is perfect for family meals and pairs wonderfully with rice, tortillas, or warm bread. Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender while absorbing the smoky and earthy flavors of cumin, chili powder, paprika, and oregano.
Ingredients
Meat
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 medium tomato, diced
Liquids & Sauces
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 cups beef broth
Spices & Herbs
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground oregano
- 1 bay leaf
- Salt and pepper, to taste
Optional
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Warm the olive oil in a large pot or Dutch oven over medium-high heat to prepare for searing the beef and sautéing the vegetables.
- Sear the beef: Season the beef cubes with salt and pepper, then add them to the hot pot. Brown the beef on all sides to lock in flavor, then remove the seared beef and set it aside.
- Sauté aromatics: In the same pot, add the chopped onion, minced garlic, and green bell pepper. Cook for 3–4 minutes until the vegetables soften and become fragrant.
- Add tomato paste: Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly which deepens the flavor of the stew.
- Introduce spices and tomato: Add the diced tomato, ground cumin, chili powder, paprika, and oregano. Stir well to combine all the flavors evenly.
- Combine beef and broth: Return the browned beef to the pot, pour in the beef broth, and add the bay leaf. Bring the mixture to a boil to initiate the slow cooking process.
- Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking and to allow flavors to meld.
- Thicken the stew (optional): If a thicker consistency is desired, stir in the cornstarch slurry during the last 10 minutes of cooking. Adjust salt and pepper to taste.
- Garnish and serve: Remove the bay leaf, garnish the stew with fresh cilantro, and serve hot with rice, warm tortillas, or crusty bread for a complete meal.
Notes
- For a spicier stew, add chopped jalapeños or additional chili powder.
- Substitute beef chuck with brisket or short ribs for different textures.
- The cornstarch slurry is optional but helps create a thicker, richer sauce.
- This stew tastes even better the next day as the flavors continue to meld.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
