Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients to create deep, satisfying flavors. The beef becomes incredibly tender as it simmers, while the combination of tomatoes, peppers, and spices creates a delicious gravy. I also appreciate that it is a great make-ahead meal since the flavors become even better over time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ 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
Fresh cilantro for garnish (optional)

Directions

I heat the oil in a large pot over medium heat.

I add the chopped onions and cook until they become translucent.

I stir in the garlic and continue cooking until fragrant.

I add the cubed chuck steak and cook until browned on all sides.

I add the chopped bell pepper and cook for a few minutes until slightly softened.

I stir in the tomato paste and cook for about 1 minute.

I add the diced tomatoes and cook for another couple of minutes.

I sprinkle the flour over the mixture and stir until fully incorporated.

I pour in the beef broth and season with salt, black pepper, cumin, and chili powder.

I bring the mixture to a boil, then reduce the heat to low.

I cover the pot and simmer for about 2 hours, stirring occasionally.

I add a little water if needed to prevent the stew from becoming too thick.

I continue cooking until the beef is fork-tender and the gravy is rich and flavorful.

I garnish with fresh cilantro before serving.

Servings And Timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

I sometimes add diced potatoes to make the stew even heartier.

I like using jalapeños or serrano peppers when I want additional heat.

I occasionally include carrots for a touch of sweetness.

I can substitute beef stew meat for chuck steak if that is what I have available.

I enjoy adding a splash of Worcestershire sauce for extra depth of flavor.

Storage/Reheating

I store leftover Carne Guisada in an airtight container in the refrigerator for up to 4 days.

I find that the flavors become even richer after a day in the refrigerator.

I reheat individual portions in the microwave until thoroughly warmed.

I can also reheat larger portions in a saucepan over medium-low heat, stirring occasionally.

I freeze cooled Carne Guisada in freezer-safe containers for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

What Cut Of Beef Is Best For Carne Guisada?

I prefer chuck steak because it becomes tender and flavorful during the long simmering process.

Can I Make Carne Guisada In A Slow Cooker?

Yes, I can brown the beef first and then cook everything in a slow cooker on low for 6 to 8 hours.

Why Is My Carne Guisada Tough?

I find that the beef usually needs more cooking time. Simmering it longer allows the connective tissues to break down and become tender.

What Should I Serve With Carne Guisada?

I enjoy serving it with rice, warm flour tortillas, cornbread, or mashed potatoes.

Can I Freeze Carne Guisada?

Yes, I freeze it in airtight containers for up to 3 months and thaw it before reheating.

Conclusion

Carne Guisada is a comforting, flavorful stew that turns simple ingredients into a satisfying meal. I love how the tender beef, savory gravy, and warm spices come together to create a dish that is perfect for family dinners or meal prep. Whether served with rice or fresh tortillas, it is a classic recipe that never disappoints.

Carne Guisada