Description
Discover how to make a traditional Carne Guisada Recipe, a flavorful Tex-Mex beef stew perfect for family gatherings. This easy-to-follow guide will teach you how to cook tender, slow-braised beef in a savory, spiced gravy. With ingredients like tomatoes, onions, bell peppers, and essential spices, this dish is the ultimate comfort food. Whether you prefer a classic or a modern twist, this carne guisada will become a new family favorite. Serve it with rice, beans, or tortillas for the perfect meal!
Ingredients
Scale
For the Stew:
- 2 lbs beef chuck roast (cut into 1–2 inch cubes)
- 2 tablespoons vegetable oil (for browning the meat)
- 1 large onion (chopped)
- 1 bell pepper (chopped, use any color)
- 3 cloves garlic (minced)
- 3 medium tomatoes (diced, or 1 can of diced tomatoes)
- 1 tablespoon tomato paste (optional for richer flavor)
- 2 cups beef broth (or water)
- 1–2 cups water (for adjusting the consistency of the gravy)
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Optional:
- 2 medium potatoes (peeled and cubed, for a heartier stew)
- 1–2 fresh jalapeños (sliced, for extra heat)
For Thickening (Optional):
- 1 tablespoon flour (mixed with water to create a slurry, if needed)
Instructions
1. Prepare the Ingredients:
- Beef: Cut the beef chuck roast into 1–2 inch cubes and season with salt and black pepper.
- Vegetables: Dice the onion, bell pepper, and tomatoes. Mince the garlic and, if using, slice the jalapeños. If adding potatoes, peel and cube them as well.
2. Brown the Meat:
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, ensuring each piece gets browned on all sides. This should take about 8-10 minutes.
- Once browned, transfer the beef to a plate and set it aside.
3. Cook the Vegetables:
- In the same pot, add the chopped onions, bell peppers, and garlic. Sauté for 5-6 minutes, or until the vegetables become soft and fragrant.
- Add the diced tomatoes (fresh or canned) and cook for an additional 3-5 minutes, allowing the tomatoes to soften and release their juices.
4. Add the Spices:
- Stir in the cumin, oregano, garlic powder, smoked paprika, black pepper, and salt. Mix everything well to coat the vegetables and bring out the full depth of the spices.
- Let it cook for another 1-2 minutes until the spices are fragrant.
5. Return the Meat to the Pot:
- Add the browned beef back into the pot, along with any juices that have accumulated on the plate.
- Pour in the beef broth and stir everything together. Add enough water to cover the meat (around 2 cups or more, depending on the consistency you want).
6. Simmer the Carne Guisada:
- Bring the mixture to a boil over high heat.
- Once it boils, reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender and the sauce should thicken.
7. Optional: Add Potatoes or Thickening Agent:
- If you’re adding potatoes, stir them in about 30 minutes into the simmering process so they cook through.
- If the gravy is too thin after the simmering process, you can thicken it by creating a slurry with 1 tablespoon of flour and water. Stir it into the stew and cook for an additional 10 minutes to allow it to thicken.
8. Adjust the Seasoning:
- Taste the carne guisada and adjust the seasoning if necessary. You may want to add more salt, pepper, or spices based on your personal preference.
9. Serve:
- Once the beef is tender and the gravy is thickened to your liking, your carne guisada is ready to be served.
- Serve it with warm tortillas, rice, or beans for a complete meal.
Notes
- Meat Choice:
- For a more traditional carne guisada, beef chuck roast is recommended due to its rich flavor and tenderness when slow-cooked. You can also use other cuts like stew meat or brisket, though chuck roast is the most common and preferred choice.
- Beef Broth vs. Water:
- Using beef broth adds extra depth of flavor to the stew. If you don’t have beef broth, you can substitute it with chicken broth or water, but the flavor will be slightly milder.
- Potatoes:
- Adding potatoes is optional but highly recommended for a heartier dish. If you prefer a lighter version, you can omit them or use a smaller amount.
- Spice Level:
- If you like extra heat, add fresh jalapeños or a dash of cayenne pepper. You can also adjust the amount of smoked paprika based on your heat tolerance.
- Slow Cooking Option:
- You can slow-cook this recipe. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is fork-tender. Add the potatoes halfway through cooking.
- Consistency:
- If the gravy is too thin at the end of cooking, use a flour slurry (mix flour with water) to thicken it. Alternatively, you can mash some of the potatoes in the stew to naturally thicken the sauce.
- Storage:
- Carne guisada stores well in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. For the best results, let it cool completely before storing it in an airtight container.
- Leftovers:
- The stew flavors tend to deepen and improve after a day or two, making it even better as leftovers. Reheat gently on the stove, adding a little water or broth to maintain the right consistency.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350-400 kcal
- Sugar: 4g
- Sodium: 700-800mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
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