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
Scale
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.
