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Carne Guisada
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Carne Guisada

This rich and flavorful stew features tender beef simmered in a savory tomato-based gravy with bell peppers, onions, and spices. Serve over rice or with warm tortillas for a comforting meal.
Prep Time1 minute
Cook Time2 hours
Total Time2 hours 1 minute
Course: Main Course
Cuisine: Mexican
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: Store leftovers in the fridge for up to a week or freeze for up to 3 months.
Slow Cooker Option: After browning the meat, transfer everything to a slow cooker and cook on low for 6-8 hours.
Instant Pot Option: Cook the stew on high pressure for 30 minutes, then allow a natural pressure release.