Description
Carne Guisada is a comforting and flavorful beef stew featuring tender chunks of seared stew meat simmered in a rich, spiced tomato gravy. This classic dish blends sautéed onions, bell peppers, garlic, and tomatoes with warm spices like cumin and chili powder, thickened with flour and beef broth, resulting in a hearty meal perfect for serving with rice and tortillas.
Ingredients
Scale
Beef and Oil
- 3 pounds stew meat, cut into 1-inch cubes
- ¼ cup olive oil or vegetable oil
Vegetables
- 1 large onion or 2 small ones, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 large roma tomatoes, diced
Seasonings and Thickeners
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
- 1 cube beef bouillon
- 3 tablespoons all-purpose flour (more as needed for thicker gravy)
- 3-4 cups low sodium beef broth
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sear the beef: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the stew meat in batches, browning all sides to develop a deep sear and rich flavor. Once browned, remove the meat and set aside.
- Cook the vegetables: In the same skillet, add remaining oil if needed. Sauté the chopped onion, green bell pepper, minced garlic, and diced roma tomatoes until the onions are translucent and the vegetables are softened, about 5-7 minutes.
- Add the spices: Stir in salt, black pepper, ground cumin, chili powder, tomato paste, and crumble the beef bouillon cube into the vegetable mixture. Cook while stirring for 1-2 minutes to bloom the spices and deepen the flavors.
- Start the gravy: Sprinkle the all-purpose flour across the vegetables and stir constantly to coat all pieces, cooking the flour for 2 minutes to remove its raw taste. Slowly add the beef broth, starting with 3 cups and adding up to 4 cups, stirring continuously to prevent lumps and build a thick gravy base.
- Add the beef and cook: Return the browned beef stew meat to the skillet, ensuring it is submerged in the gravy. Bring to a gentle simmer, then reduce heat to low, cover, and cook for about 1.5 hours or until the beef is tender and the flavors meld.
- Garnish and serve: Adjust seasoning if needed by adding more salt or pepper. Garnish with freshly chopped cilantro. Serve hot with steamed rice and warm tortillas for an authentic experience.
Notes
- For a thicker gravy, add additional flour cautiously during the gravy-making step.
- Simmer uncovered the last 15-20 minutes if you prefer a thicker sauce by allowing some liquid to evaporate.
- This stew freezes well and can be refrigerated for up to 3 days.
- Adjust the chili powder for your preferred spice heat.
- Using low sodium broth helps control the saltiness, especially with the bouillon cube added.
- Serve with warm flour or corn tortillas and rice for a complete meal.
