Carne Guisada Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Carne Guisada slow-simmers tender beef chunks with bell peppers, tomatoes, garlic, and warm spices in rich gravy for Tex-Mex comfort bowl perfection. Ready in 2.5 hours, it serves 6 with rice, tortillas, and fork-tender magic.

Why This Recipe Works

Chuck roast becomes melt-in-mouth through low braise. Flour slurry thickens gravy perfectly. Cumin-chili bloom creates authentic depth. Potatoes absorb flavors without mush. Beer deglazes for restaurant richness.

Ingredients & Prep

Stew:

• 2½ lbs chuck roast, 1-inch cubes
• ¼ cup flour
• 3 tbsp vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 tomatoes, diced
• 2 tbsp tomato paste
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 12 oz beer or beef broth
• 2 cups beef broth
• 2 potatoes, cubed
• Salt, pepper

Step-by-Step Instructions

1. Toss beef with flour, salt, pepper. Brown in oil batches; remove.
2. Sauté onion, pepper, garlic 5 minutes. Add tomato paste, spices; cook 2 minutes.
3. Deglaze with beer; scrape bits. Add tomatoes, broth, beef. Simmer covered 1½ hours.
4. Add potatoes; simmer 30 minutes until tender. Thicken if needed.
5. Rest 10 minutes; serve hot.

Flavor Variations

Storage Tips

Refrigerate 4 days; freezes 3 months. Thicker reheated.

FAQs

Beef tough?
Chuck roast + longer simmer.

Gravy thin?
Cornstarch slurry finish.

No beer?
Extra broth works.

Conclusion

Carne Guisada warms souls tender Tex-Mex treasure.Carne guisada

Carne Guisada Recipe

Print Recipe

Carne guisada is a classic Latin-style beef stew made with tender chunks of beef simmered in a rich, savory gravy with tomatoes, peppers, and warm spices. It’s comforting, flavorful, and perfect served with rice or tortillas.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 2 hrs
• Total Time: 2 hrs 15 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Latin American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 lbs beef chuck or stew meat, cut into chunks
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1 bay leaf
• Salt and black pepper to taste
• Optional: potatoes or carrots, diced
• Fresh cilantro for garnish

Instructions

• 1. Season beef generously with salt and pepper.
• 2. Heat oil in a large pot or Dutch oven over medium-high heat.
• 3. Brown beef in batches until well seared; remove and set aside.
• 4. In the same pot, sauté onion and bell pepper until softened.
• 5. Add garlic and cook for 30 seconds until fragrant.
• 6. Stir in tomato paste and cook for 1 minute.
• 7. Add diced tomatoes, beef broth, cumin, paprika, oregano, chili powder, and bay leaf.
• 8. Return beef to the pot and bring to a gentle simmer.
• 9. Cover and cook on low for 1½–2 hours until beef is tender.
• 10. Add potatoes or carrots during the last 30 minutes if using.
• 11. Adjust seasoning, remove bay leaf, and garnish with cilantro before serving.

Notes

• For extra depth, add a splash of vinegar or lime juice at the end.
• Serve with white rice, beans, or warm tortillas.
• Leftovers taste even better the next day.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 420
• Sugar: 5g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 110mg

Keywords: carne guisada, beef stew, Latin beef stew