Carne Guisada

Carne guisada reminds me of the first time I cooked for my grandparents during a Sunday family gathering. I was nervous but determined to make something that tasted like home and felt like comfort. I’d heard stories about how this dish had been a staple in our family for generations and I wanted to see if I could carry that tradition forward with my own touch. As the stew simmered and filled the kitchen with rich aromas everyone started gathering around asking when dinner would be ready.

Since then I’ve made carne guisada more times than I can count and it still brings that same warmth to the table. The slow-simmered beef the hearty vegetables and that thick savory gravy create something truly satisfying. Whether you serve it over rice with tortillas or on its own it’s a recipe that never fails to bring people together.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Beef chuck – This cut becomes incredibly tender after slow cooking and soaks up all the flavor.
• Onion – Adds sweetness and depth to the base of the stew.
• Garlic – Infuses the dish with warm savory flavor.
• Bell pepper – Adds color and a subtle sweetness to balance the spices.
• Tomato paste – Helps build the rich flavor base and thickens the sauce.
• Beef broth – Provides moisture and a strong savory backbone.
• Flour – Helps thicken the stew and gives it a hearty consistency.
• Olive oil – Used for browning the meat and sautéing the veggies.
• Spices (cumin, paprika, oregano) – Build that classic Tex-Mex flavor profile.
• Salt and pepper – Essential for balancing and enhancing all the flavors.

Tools You’ll Need

• Dutch oven or large pot – Perfect for slow simmering and allowing the stew to thicken evenly.
• Wooden spoon – Great for stirring without damaging your pot’s surface.
• Sharp knife – To cut the beef and vegetables into evenly sized pieces.
• Cutting board – For prepping all the fresh ingredients.
• Measuring spoons – To get the seasoning balance just right.
• Ladle – Ideal for serving the hot stew without mess.

Instructions

Step 1:

I begin by heating a bit of olive oil in a large Dutch oven over medium-high heat. I add the beef cubes in batches and brown them on all sides to lock in flavor then I remove them and set them aside.

Step 2:

In the same pot I lower the heat slightly and sauté the chopped onions, garlic, and bell pepper until they’re soft and fragrant. This is where the flavor base begins.

Step 3:

Next I stir in the tomato paste and cook it for about 2 minutes to deepen the flavor. I then sprinkle the flour over the vegetables and stir to coat this helps thicken the stew later.

Step 4:

I slowly pour in the beef broth while stirring to avoid lumps and return the seared beef to the pot. I season everything with cumin, paprika, oregano, salt, and pepper.

Step 5:

Once everything is in I bring the pot to a simmer then cover it and reduce the heat to low. I let it cook for about 1.5 to 2 hours until the beef is fork-tender and the sauce has thickened beautifully.

Step 6:

Before serving I taste and adjust the seasoning if needed and sometimes I add a splash more broth if the gravy gets too thick.

Tips

I like to cut the beef into evenly sized chunks to make sure they cook uniformly and stay juicy.

For deeper flavor I sometimes add a splash of beer or a small chopped tomato while the stew simmers.

If you want it spicier you can add a chopped jalapeño or some crushed red pepper flakes.

Leftovers taste even better the next day so it’s great for meal prep too.

Ways to Serve

Serve it over fluffy white rice or warm tortillas for a classic pairing.

I love topping it with a few slices of avocado and fresh cilantro for a burst of freshness.

You can also spoon it into a warm bowl and enjoy it just like a thick stew with cornbread on the side.

Add it as a filling in burritos or empanadas for a next-day twist.

Frequently Asked Questions

What kind of beef is best for carne guisada?

I recommend using beef chuck or stew meat they become tender and flavorful after slow simmering.

Can I make carne guisada in a slow cooker?

Yes! Brown the meat first then transfer everything to a slow cooker and cook on low for 6 to 8 hours.

How do I store leftover carne guisada?

I store leftovers in an airtight container in the fridge for up to 4 days or freeze it for up to 2 months.

Is carne guisada spicy?

Not by default it’s savory with a mild warmth from the spices but you can always turn up the heat by adding chili peppers or hot sauce.

See You in the Kitchen

I hope you try this carne guisada and enjoy every bite as much as we do. It’s one of those comforting dishes that always feels like a warm hug on a plate. Let me know how it turns out for you and feel free to share your version!

Happy Cooking!

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