Here’s a hearty and flavorful Carne Guisada recipe, a classic Latin beef stew that’s perfect when you want a comforting, flavorful meal. This dish is made with tender beef cooked in a savory sauce of tomatoes, onions, garlic, and a variety of seasonings.
Carne Guisada (Latin Beef Stew) Recipe
Ingredients:
- 2 lbs beef stew meat (chuck roast or beef shoulder, cut into 1-inch cubes)
- 2 tablespoons vegetable oil (for browning the meat)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 2 medium tomatoes, diced (or 1 can (14.5 oz) diced tomatoes)
- 1/2 cup tomato sauce
- 1/2 cup beef broth (or water)
- 1 tablespoon cumin
- 1 tablespoon chili powder (optional, for a little heat)
- 1 teaspoon ground paprika
- 1 teaspoon ground oregano
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/2 cup frozen peas (optional, for added texture and color)
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
1. Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the beef stew meat with salt and pepper.
- Brown the beef in batches, ensuring it gets a good sear on all sides. This should take about 5-7 minutes per batch. Set the browned beef aside on a plate.
2. Sauté the Vegetables:
- In the same pot, add the chopped onions and bell pepper (if using) to the pot and sauté for about 3-5 minutes until softened.
- Add the minced garlic and cook for another minute, stirring to avoid burning.
3. Add the Tomatoes and Seasonings:
- Stir in the diced tomatoes (or canned tomatoes) and tomato sauce. Allow it to cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
- Add the beef broth, cumin, chili powder, paprika, oregano, and bay leaf. Stir to combine.
4. Simmer the Carne Guisada:
- Return the browned beef to the pot and add Worcestershire sauce and sugar (if using).
- Bring the mixture to a simmer, then reduce the heat to low and cover. Let the stew cook for 1 1/2 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.
Optional: If you’d like a thicker sauce, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it into the stew during the last 10 minutes of cooking.
5. Add Peas (Optional):
- If you’re using frozen peas, add them in the last 10 minutes of cooking. Stir to incorporate, and let them heat through.
6. Adjust Seasoning and Serve:
- Taste the sauce and adjust the seasoning with more salt, pepper, or additional chili powder if needed.
- Remove the bay leaf before serving.
Serving Suggestions:
- Serve the Carne Guisada with warm flour tortillas, rice, or mashed potatoes.
- You can also top it with freshly chopped cilantro and a squeeze of lime for added brightness.
Tips:
- Slow Cooker Version: You can make this in a slow cooker. After browning the meat, transfer it to the slow cooker along with the vegetables, seasonings, and liquids. Cook on low for 6-8 hours or until the beef is tender.
- For Extra Flavor: Let the stew sit for a few hours or overnight in the fridge, as it will taste even better the next day!
- Customize the Heat: If you like more heat, add some chopped jalapeños or chili flakes when cooking the onions and garlic.
Enjoy your rich and flavorful Carne Guisada—perfect for a cozy dinner!