Carne Guisada
A rich and hearty beef stew made with tender chuck steak, peppers, tomatoes, and savory spices, simmered until perfectly flavorful and comforting.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Tex-Mex / Mexican
Ingredients
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
Optional Garnish
Fresh cilantro, chopped
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the cubed chuck steak and brown on all sides, about 6–8 minutes.
Add the chopped bell pepper and cook for an additional 2–3 minutes until slightly softened.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the diced tomatoes and cook for 2–3 minutes, stirring occasionally.
Sprinkle the flour over the mixture and stir well until evenly incorporated.
Pour in the beef broth and stir to combine.
Season with salt, black pepper, cumin, and chili powder.
Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
Add a splash of water or extra broth if the stew becomes too thick during cooking.
Continue cooking until the beef is fork-tender and the gravy has thickened.
Garnish with fresh cilantro before serving if desired.
Notes
Chuck steak is ideal because it becomes incredibly tender during slow cooking.
Simmering low and slow develops the richest flavor and texture.
Add diced potatoes for a heartier version of the stew.
If you prefer a thicker gravy, simmer uncovered during the final 15 minutes.
Leftovers taste even better the next day as the flavors continue to develop.
Find it online: https://allrecipesmade.com/carne-guisada/
