Carne Guisada Beef Stew (Print-Friendly Version)
Slow-cooked beef in a rich, savory gravy with tomatoes, peppers, and spices for a hearty Mexican-inspired meal.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
35 ml vegetable oil
02 -
900 g chuck steak, cut into 2 cm cubes
03 -
1 large onion, finely chopped
04 -
1 large bell pepper, finely chopped
05 -
3 garlic cloves, minced
06 -
1 tablespoon tomato paste
07 -
2 large tomatoes, diced
08 -
16 g all-purpose flour
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
11 -
1 teaspoon ground cumin
12 -
1 teaspoon chili powder
13 -
475 ml beef broth
# How to Prepare:
01 -
Heat oil in a large pot over medium heat. Add chopped onion and cook for 3 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
02 -
Add cubed chuck steak to the pot and sear until all sides are evenly browned, about 5–7 minutes.
03 -
Add chopped bell pepper to the pot and sauté for 2 minutes until slightly softened.
04 -
Mix in tomato paste and cook for 1 minute. Add diced tomatoes and continue cooking for 2 minutes to combine flavors.
05 -
Sprinkle all-purpose flour over the mixture and cook, stirring, for 1 minute to remove raw flour taste.
06 -
Pour in beef broth. Season with salt, black pepper, cumin, and chili powder. Stir to combine and bring to a boil. Once boiling, reduce heat to low.
07 -
Cover the pot and simmer gently for 2 hours, stirring occasionally. If the mixture thickens excessively, add water in small amounts to maintain desired consistency.
08 -
Once the beef is tender, taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped cilantro if desired.
# Extra Tips:
01 -
Allow the stew to cool slightly before storing in an airtight container. Refrigerate for up to one week or freeze for up to three months.
02 -
For slow cooker preparation, sauté onion, garlic, beef, and tomatoes, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6–8 hours or high for 2–3 hours.
03 -
For an Instant Pot, use the sauté function for onion, garlic, beef, and tomatoes, then add all ingredients and cook on high pressure for 30 minutes. Allow natural release for 10 minutes.
04 -
Leftovers can be reheated on the stovetop over medium heat, stirring frequently, or in a microwave in short intervals until fully heated.