Carne Guisada

My carne guisada recipe features tender, slow-cooked cooked beef chunks in the most incredible gravy ever. It's easy to make and even easier to eat! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 2

Total Time 2 1

Servings servings

Calories 235kcal

Author Arman Liew

Ingredients

2 1/2 tablespoons oil
2 pounds chuck steak cubed
1 large onion chopped
1 large bell pepper chopped
3 cloves garlic minced
1 tablespoon tomato paste
2 large tomatoes diced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups beef broth

Instructions

Begin by heating oil in a pot over medium heat. Once hot, add onions and cook until they become translucent. Add garlic and continue cooking until fragrant.
Add the meat to the pot and cook until browned on all sides. Then, add peppers and cook for a couple of minutes until they soften.
Stir in the tomato paste and cook for an additional minute. Next, add tomatoes to the pot and cook for a couple of minutes.
Add flour to the pot and cook until heated through. Pour in the soup and season with salt, pepper, cumin, and chili. Bring the mixture to a boil and then reduce the heat to low.
Cover the pot and let the stew simmer for 2 hours, stirring occasionally. Add water as needed to keep the mixture from getting too thick.
Once the meat is tender, serve the carne guisada warm and garnish with chopped fresh cilantro for extra flavor.

Video

Notes

TO STORE: Let the stew cool, then transfer it to an airtight container and store it in the fridge for up to one week.

TO REHEAT: Transfer leftovers to a pot and cook on medium heat. Stir frequently until it reaches your desired temperature. You can also microwave leftovers in 20-second intervals until fully reheated.

TO FREEZE: Place cooled stew in an airtight container and freeze for up to 3 months.

Slow cooker option: Follow the steps for cooking the onion, garlic, beef, and tomatoes in a skillet. Then, transfer them along with the rest of your ingredients to a slow cooker. Cover the slow cooker and cook on low for 6-8 hours or high for 2-3 hours.

Instant pot options: Add the oil to the instant pot. Using the sauté function, cook the onion and garlic, add the beef, and cook until browned. Season the beef and sauté the tomatoes. Then, add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the stew sit for 10 minutes before serving.

Nutrition