Carne Guisada
This Carne Guisada recipe features tender, slow-cooked beef chunks simmered in a rich and flavorful gravy. Perfect for serving over rice, with tortillas, or alongside beans, it’s a comforting dish that’s easy to make and sure to please any crowd.
Servings: 8
Calories: 235kcal
Ingredients
- 2 ½ tablespoons oil
- 2 pounds chuck steak cubed
- 1 large onion chopped
- 1 large bell pepper chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 large tomatoes diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
Instructions
Sauté the Onions and Garlic:
- Heat oil in a large pot over medium heat. Once hot, add the chopped onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute, until fragrant.
Brown the Beef:
- Add the cubed chuck steak to the pot and cook until browned on all sides.
Add Peppers:
- Stir in the chopped bell peppers and cook for a couple of minutes until softened.
Incorporate Tomato Paste and Tomatoes:
- Add the tomato paste to the pot and cook for 1 minute. Stir in the diced tomatoes and cook for another 2-3 minutes.
Thicken with Flour:
- Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes until the flour is fully incorporated.
Add Seasonings and Broth:
- Pour in the beef broth and stir in the salt, black pepper, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat to low.
Simmer the Stew:
- Cover the pot and let the carne guisada simmer on low heat for 2 hours, stirring occasionally. Add water as needed to prevent the mixture from becoming too thick.
Serve:
- Once the meat is tender, serve the carne guisada warm, garnished with chopped fresh cilantro, if desired.
Notes
Storage:
Let the stew cool completely, then transfer it to an airtight container and store in the refrigerator for up to 1 week.
To freeze, place cooled stew in an airtight container and freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring frequently until warmed through.
Alternatively, microwave in 20-second intervals, stirring between each interval, until hot.
Slow Cooker Option: After cooking the onions, garlic, beef, and tomatoes in a skillet, transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 2-3 hours.
Instant Pot Option: Use the sauté function to cook the onions, garlic, and beef in the Instant Pot. Add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes before opening.
To freeze, place cooled stew in an airtight container and freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring frequently until warmed through.
Alternatively, microwave in 20-second intervals, stirring between each interval, until hot.
Slow Cooker Option: After cooking the onions, garlic, beef, and tomatoes in a skillet, transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 2-3 hours.
Instant Pot Option: Use the sauté function to cook the onions, garlic, and beef in the Instant Pot. Add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes before opening.