Authentic Carne Guisada (Latin Beef Stew)
Carne Guisada is a rich and comforting Latin-style beef stew simmered slowly until tender in a flavorful tomato gravy infused with cumin, chili, and garlic. This hearty dish is perfect for cozy family dinners and is traditionally served with warm tortillas, rice, and beans.
Why You’ll Love This Recipe
This classic one-pot beef stew combines simplicity and depth of flavor. Each bite is filled with juicy, melt-in-your-mouth beef, a thick and savory gravy, and subtle hints of spice. Whether you’re making it for a weekday meal or a weekend feast, carne guisada is the kind of comfort food that brings everyone to the table.
Ingredients
- 2 pounds beef stew meat (chuck roast or sirloin), cut into 1-inch cubes
- 2 tablespoons olive oil (or lard for authentic flavor)
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, chopped (red or yellow works too)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes, drained)
- 1 jalapeño or serrano pepper, minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 2 cups beef broth, or 2 cups water mixed with 2 teaspoons beef bouillon
- Fresh cilantro, chopped (for garnish, optional)
Instructions
1. Brown the Beef
In a large heavy pot or Dutch oven, heat the oil over medium-high heat.
Season the beef cubes with salt and pepper. Working in batches, brown the beef on all sides to develop deep flavor. Transfer the browned meat to a plate and set aside.
2. Sauté the Vegetables
In the same pot, add the chopped onion and bell pepper. Sauté for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant. Stir in the tomatoes and jalapeño (if using).
3. Add the Spices
Sprinkle in the cumin, chili powder, and paprika. Stir well to coat the vegetables and allow the spices to bloom for about 1 minute.
4. Create the Gravy Base
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This step helps thicken the stew later and removes the raw flour taste.
5. Combine and Simmer
Return the browned beef to the pot. Gradually pour in the beef broth while stirring to prevent lumps.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened beautifully.
If the sauce becomes too thick, add a splash of broth or water.
6. Adjust the Seasoning
Taste and adjust the salt and pepper to your liking. If you prefer more heat, add a pinch of cayenne or extra chili powder.
7. Serve and Enjoy
Serve your carne guisada hot, garnished with chopped cilantro.
It’s traditionally paired with warm flour tortillas, Spanish rice, and refried or black beans, but it’s also delicious over mashed potatoes or steamed rice.
Tips for the Best Carne Guisada
- Choose the right cut: Chuck roast is ideal because it becomes tender and flavorful after slow cooking.
- Don’t rush the simmer: Low and slow cooking ensures the beef turns melt-in-your-mouth tender.
- Customize the spice: Use serrano peppers for extra heat, or omit them for a milder version suitable for kids.
- Thicker gravy: Simmer uncovered during the last 15 minutes to reduce and thicken the sauce naturally.
Storage and Reheating
- To Refrigerate: Store leftovers in an airtight container for up to 4 days.
- To Freeze: Let the stew cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm gently on the stovetop or in the microwave until hot throughout. Add a splash of broth or water if needed.
Nutrition (Per Serving)
Calories: 293 | Carbohydrates: 8g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 629mg | Fiber: 2g | Sugar: 3g | Vitamin C: 33mg | Iron: 4mg
(Nutrition values are approximate and may vary depending on ingredients used.)