Description
Hearty Mexican carne guisada delivers pure comfort with tender beef slow-simmered in rich, spicy gravy. Soulful ingredients blend perfectly, promising a memorable meal that connects families and satisfies deep hunger with authentic Latin American warmth.
Ingredients
Scale
Main Protein:
- 2 lbs (900g) beef stew meat, cut into bite-sized chunks
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
Seasonings and Liquids:
- 1 tablespoon vegetable oil
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups beef broth or water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 2 tablespoons all-purpose flour
- 2 tablespoons water (for slurry)
Instructions
- Prepare the beef by generously seasoning chunks with salt and pepper, ensuring even coating for robust flavor development.
- Heat vegetable oil in a heavy-bottomed pot over medium-high temperature, creating a sizzling environment for meat searing.
- Brown meat in batches, allowing each piece to develop a rich, caramelized exterior without overcrowding the cooking surface.
- Remove seared beef and set aside, preserving the flavorful meat juices within the pot.
- Introduce additional oil to the same pot and gently sweat onions, green bell peppers, and garlic until they become translucent and aromatic.
- Incorporate diced tomatoes and tomato paste, allowing the ingredients to meld and create a foundational sauce.
- Sprinkle cumin, chili powder, smoked paprika, and oregano over the vegetable mixture, stirring thoroughly to distribute spices evenly.
- Reintroduce the browned beef to the pot, creating a harmonious blend of meat and vegetables.
- Pour beef broth into the pot, using a wooden spoon to scrape accumulated browned bits from the bottom, enhancing the dish’s depth of flavor.
- Reduce heat to low, cover the pot, and allow the stew to simmer gently, transforming tough meat into tender, succulent morsels.
- Periodically stir the stew during the cooking process to prevent sticking and ensure uniform cooking.
- Create a smooth flour and water slurry to naturally thicken the sauce’s consistency.
- Gradually incorporate the slurry into the stew, stirring continuously to prevent lumps and achieve a velvety texture.
- Finish the dish by uncovering the pot and allowing the sauce to reduce and intensify in flavor.
- Garnish with fresh cilantro and serve alongside steamed rice, warm beans, or soft tortillas for a complete meal.
Notes
- Pat the beef dry before seasoning to ensure a perfect golden-brown sear, creating a delicious caramelized exterior that locks in flavor.
- Use chuck roast or beef stew meat for maximum tenderness, as these cuts have excellent marbling that breaks down during slow cooking.
- Adjust spice levels by adding more or less chili powder and cumin to suit personal taste preferences or accommodate different heat tolerances.
- Make this dish gluten-free by substituting cornstarch for flour when thickening the sauce and using certified gluten-free beef broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg