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This carne guisada is the ultimate comfort food with chunks of beef simmered low and slow until meltingly tender in a rich gravy that begs to be sopped up with tortillas or rice. If you are looking for a dish that brings warmth to the table and satisfies bellies, this is one you will come back to over and over. It is hearty enough for family dinners yet impressive enough for friends.
I remember the first time I made this for my dad. He went back for seconds and asked for leftovers to take to work. That was all the validation I needed to make it a regular tradition.
Ingredients
- Chuck steak cubed into bite-size pieces: This cut gets incredibly tender during the simmer and is easy to find Look for steers with good marbling for richer flavor
- Oil for browning: I use a neutral one like canola but you can use avocado or even lard for more flavor
- Onion chopped: Sweet yellow onions work best and create the base for a luscious gravy Choose firm onions without bruises
- Bell pepper chopped: Adds subtle sweetness and color Use any color you love but green gives that classic taste
- Garlic minced: Fresh cloves bring fragrance and balance Seek out plump tight bulbs for the best flavor
- Tomato paste: deepens the stew and adds umami Use Italian-style for richness
- Fresh tomatoes diced: These add acidity and body to the sauce Choose ripe yet firm tomatoes for best texture
- All-purpose flour: thickens the gravy and gives that luxurious mouthfeel Go for unbleached if possible
- Salt and pepper: Essential for seasoning Never skip the salt as it draws out beef flavor
- Ground cumin: Adds a cozy earthiness Hunt for freshly ground or a good quality jar for maximum aroma
- Chili powder: For gentle warmth and depth Choose a blend rather than a single chile powder for round flavor
- Beef broth: for a savory base Look for low sodium options so you can control saltiness Homemade or store-bought both work
Step-by-Step Instructions
- Sauté the Aromatics:
- Start by heating your oil in a heavy pot over medium heat Once it is shimmering add chopped onions and cook gently about eight minutes until they turn translucent and soft That slow cooking coaxes out their sweetness Next toss in the minced garlic and stir just until the aroma blooms in the air
- Brown the Beef:
- With your aromatics ready add the cubed beef in a single layer Let it sit without stirring for a minute or two so you get a deep golden sear The caramelization at this stage unlocks big flavor Stir occasionally until every side of every piece is browned
- Add Peppers and Build the Base:
- Tip the chopped bell peppers in and stir for about two minutes until they begin to lose their crispness but not completely soft Keep scraping the pot so nothing sticks or burns
- Create the Gravy:
- Add the tomato paste and cook it through by stirring for a minute letting its flavor deepen Then add the diced tomatoes and continue to cook for another couple of minutes You will see the mixture turn juicy and vivid
- Thicken with Flour:
- Sprinkle the all-purpose flour over and stir well so every ingredient is coated The flour will start to absorb moisture and help the gravy reach the right consistency as it simmers
- Season and Simmer:
- Pour in the beef broth making sure to scrape up every delicious bit stuck to the pot walls Toss in salt pepper cumin and chili powder Stir everything together and bring the pot up to a gentle boil
- Slow Cook Until Tender:
- Lower the heat so the stew just barely bubbles and cover your pot Let the carne guisada simmer for about two hours Stir occasionally and keep an eye on the sauce If it looks like it is getting too thick add a splash of water
- Finish and Serve:
- Once the meat breaks apart at the touch of a spoon and the gravy is glossy and thick it is ready Taste and adjust seasoning if needed Serve hot with a sprinkle of fresh cilantro on top for a burst of color and freshness
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I never get tired of the way cumin makes the whole kitchen smell cozy. Every time this simmers it reminds me of my grandmother’s table where carne guisada was always welcome on Sunday nights. My son loves dunking his tortilla in the gravy and I cannot blame him.
Storage Tips
Cool your carne guisada completely before placing it in containers to keep the flavor fresh. Store in the fridge for up to a week or pop into the freezer for up to three months. For best texture let it thaw slowly in the fridge then reheat gently on the stovetop stirring frequently so the sauce stays silky.
Ingredient Substitutions
If you do not have chuck steak try brisket or even stew meat as long as it has good marbling and connective tissue. For a gluten-free version use cornstarch instead of flour. Chicken broth can be swapped for beef in a pinch but it will slightly change the flavor profile. If you want even more warmth add a pinch of smoked paprika or cayenne.
Serving Suggestions
Carne guisada is amazing tucked into warm flour tortillas with a sprinkle of cheese or diced onions. Spoon it over a plate of rice for a filling meal or serve it alongside creamy mashed potatoes for comfort food bliss. Some folks love a dash of fresh lime to brighten things up.
Recipe FAQs
- → What cut of beef works best?
Chuck steak is ideal for slow-cooked stews as it becomes tender and flavorful after simmering for a couple of hours.
- → Can I make this in a slow cooker?
Yes, after browning the meat and aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 2-3 hours.
- → How can I thicken the stew?
All-purpose flour is stirred in before simmering to thicken the sauce naturally as it cooks.
- → What vegetables are included?
This version uses onion, bell pepper, and tomatoes for a balanced, robust flavor and texture.
- → How should leftovers be stored?
Cool the stew completely, then refrigerate in an airtight container for up to one week or freeze for up to three months.
- → Can I use an Instant Pot?
Absolutely! Use the sauté function for browning, then cook under high pressure for thirty minutes and allow a natural release before serving.