Description
Tender beef chuck simmered in a flavorful tomato-based sauce with peppers and spices. This classic Carne Guisada is a hearty and comforting stew perfect for any occasion.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups beef broth
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, shredded cheese, sour cream, lime wedges
Instructions
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer, being careful not to overcrowd. Sear the beef on all sides until nicely browned, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
- Build the Flavor Base: In the same pot, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic, chopped green bell pepper, chopped red bell pepper, and jalapeño (if using). Cook for another 3-5 minutes, until the vegetables are tender.
- Add Spices and Tomatoes: Stir in the diced tomatoes (with their juice), tomato sauce, chili powder, cumin, oregano, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to allow the spices to bloom.
- Simmer the Carne Guisada: Return the seared beef to the pot. Pour in the beef broth, making sure the beef is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender and easily shreds with a fork. Check the stew periodically and add more beef broth if needed to keep the beef submerged.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl until smooth. During the last 30 minutes of simmering, stir the cornstarch slurry into the stew. Continue to simmer, uncovered, for 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Final Touches and Serving: Once the beef is tender and the sauce has thickened (if using), taste the carne guisada and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped cilantro, shredded cheese, sour cream, and lime wedges, if desired. Serve with warm tortillas, rice, beans, or mashed potatoes.
Notes
- Use good quality beef chuck for the best flavor.
- Don’t skip searing the beef, as it adds a rich, deep flavor.
- Be patient and allow the carne guisada to simmer for at least 2-3 hours for maximum flavor.
- Adjust the spices to your liking.
- Carne guisada is even better the next day, as the flavors have had time to meld together.
- Slow Cooker Option: Sear the beef as directed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender. Thicken the sauce with a cornstarch slurry during the last 30 minutes of cooking, if desired.
- Pressure Cooker Option: Sear the beef as directed, then add all ingredients to the pressure cooker. Cook on high pressure for 45 minutes, followed by a natural pressure release. Thicken the sauce with a cornstarch slurry after pressure cooking, if desired.
- Storage: Store leftover carne guisada in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.
- Reheating: Reheat carne guisada in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the sauce has thickened too much, add a little beef broth or water to thin it out.
- Prep Time: 20 minutes
- Cook Time: 150 minutes