🌶️ Easy Carne Guisada
Carne guisada is a comforting Latin-style beef stew made with tender chunks of beef simmered slowly in a rich, savory tomato-pepper gravy. It’s especially delicious served over rice or tucked into warm tortillas.
Ingredients
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2½ lb (1.1 kg) beef chuck roast, cut into 1½-inch cubes
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2 tablespoons vegetable oil
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1 medium yellow onion, diced
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1 green bell pepper, diced
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 can (14.5 oz / 411 g) diced tomatoes
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2 cups beef broth
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2 tablespoons tomato paste
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon paprika
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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1 bay leaf
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½ teaspoon smoked paprika, optional
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1 tablespoon chopped fresh cilantro, for serving
Instructions
1. Season the beef
Pat the beef cubes dry with paper towels.
Season them generously with salt, black pepper, cumin, paprika, and chili powder.
Let the beef sit for about 10 minutes while you prepare the vegetables.
2. Brown the beef
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches. Avoid overcrowding the pot.
Brown the pieces for about 2–3 minutes per side until they develop a deep golden-brown crust.
Transfer the browned beef to a plate.
Don’t worry if the beef isn’t cooked through yet—it will finish cooking in the stew.
3. Cook the vegetables
Reduce the heat to medium.
Add the onion and bell pepper to the same pot.
Cook for 4–5 minutes, stirring occasionally, until softened.
Add the garlic and cook for another 30–60 seconds.
4. Make the gravy
Sprinkle the flour over the vegetables.
Stir constantly for about 1 minute.
Add the tomato paste and stir for another minute.
Slowly pour in the beef broth while scraping the browned bits from the bottom of the pot.
Those browned bits add a lot of flavor to the finished stew.
5. Add the tomatoes and beef
Return the browned beef and any juices from the plate to the pot.
Add the diced tomatoes, oregano, bay leaf, and smoked paprika if using.
Stir everything together.
Bring the mixture to a gentle simmer.
6. Simmer slowly
Reduce the heat to low and cover the pot.
Simmer for approximately 1½–2 hours, stirring occasionally.
The beef should become very tender and easy to cut with a fork.
If the gravy becomes too thick before the beef is tender, add a splash of beef broth or water.
7. Thicken the gravy
During the last 15–20 minutes, remove the lid and let the stew simmer uncovered.
This allows excess liquid to evaporate and gives you a thick, rich gravy.
Taste and adjust the salt and pepper.
Remove the bay leaf before serving.
8. Finish and serve
Sprinkle with fresh cilantro.
Serve the carne guisada hot with your favorite sides.
🍚 What to Serve With Carne Guisada
It’s fantastic with:
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White or Mexican rice
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Warm flour tortillas
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Corn tortillas
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Refried beans
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Black beans
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Mashed potatoes
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Avocado
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Pico de gallo
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Fresh lime wedges
🌶️ Make It Spicier
For a little heat, add:
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1 diced jalapeño
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½ teaspoon cayenne
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1 chopped serrano pepper
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A dash of hot sauce
For a milder version, leave out the chili pepper and use mild chili powder.
⭐ Tips for Tender Carne Guisada
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Chuck roast is ideal because the connective tissue breaks down during slow cooking and creates tender, flavorful beef.
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Don’t skip browning the meat. It gives the stew much deeper flavor.
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Keep the stew at a gentle simmer, not a rapid boil. Boiling can make the beef tougher.
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Give it time—the longer the beef gently simmers, the more tender it becomes.
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Carne guisada often tastes even better the next day after the flavors have had time to develop.
For the ultimate plate, spoon the thick, savory beef and gravy over fluffy rice, add warm tortillas on the side, and finish with fresh cilantro and a squeeze of lime. 🌮
