Carne guisada, also known as Mexican style beef stew, a savory and comforting dish, has deep roots in Latin American and Caribbean cuisine, reflecting the rich culinary traditions of these regions. The name “carne guisada” translates to “stewed meat,” which is an apt description of the dish that typically features beef simmered slowly in a flavorful sauce made with tomatoes, onions, garlic, and a blend of spices. This method of slow-cooking meat to achieve tenderness and infuse it with robust flavors is a practice that dates back centuries, originating from the Spanish influence on the New World. The dish has evolved over time, incorporating local ingredients and culinary techniques from various Latin American countries, resulting in regional variations that showcase the diversity of the cuisine.
Carne guisada is incredibly versatile and pairs well with a variety of side dishes, enhancing its rich and hearty flavor profile. It is commonly served with rice and beans, a staple combination in Latin American diets, which helps to balance the savory meat with earthy and mildly sweet notes. Additionally, it can be paired with warm tortillas, allowing diners to enjoy the stew as a taco filling. In some regions, carne guisada is served alongside fried plantains, whose sweetness complements the savory and slightly spicy stew. For a complete meal, it can also be accompanied by a fresh salad or sautéed vegetables, providing a refreshing contrast to the rich and tender meat. These pairings not only enhance the flavors of carne guisada but also reflect the communal and diverse nature of Latin American dining traditions.
Start out by heating vegetable oil in a large pot, Dutch oven, or big cast iron skillet over medium-high heat. Add in beef cubes and brown on all sides. Then add the chopped onion & bell pepper and sauté for about 5 minutes, or until softened.
Next, stir in the tomatoes, minced garlic or garlic powder, cumin, chili powder, paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the spices to become fragrant.
To make this stew nice and thick, sprinkle flour over the meat mixture and mix well. Add the stock (or water) and mix well so there are no lumps.
Finally, bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more water if needed to maintain the desired consistency.
Garnish with some fresh chopped cilantro, maybe a dollop of sour cream. Serve the carne guisada hot, with cooked rice or warm tortillas for a nice hearty meal.
Carne Guisada
Equipment
- Dutch oven, cast iron skillet, or large pot
- Measuring cups and spoons
- Chef knife
- Cutting board
Ingredients
- 2 lb beef stew meat cut into 1-inch cubes (Chuck roast works great)
- 2 tbsp vegetable oil
- 1 onion diced
- 1 tsp garlic powder or 3 cloves garlic, minced
- 1 green bell pepper diced (Optional)
- 2 or 3 roma tomatoes diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika (Optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 cups beef or chicken broth (Can also use water)
- ¼ cup fresh cilantro (Optional)
Instructions
- Heat the vegetable oil in a large pot, Dutch oven, or big cast iron skillet over medium-high heat. Add the beef cubes and brown on all sides. Add the chopped onion & bell pepper and sauté for about 5 minutes, or until softened.
- Stir in the tomatoes, minced garlic or garlic powder, cumin, chili powder, paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the spices to become fragrant.
- Sprinkle the flour over the meat mixture and mix well. Add the stock (or water) and mix well so there are no lumps.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more water if needed to maintain the desired consistency.
- If using, stir in the chopped fresh cilantro just before serving, or simply garnish on top. Serve the carne guisada hot, with cooked rice or warm tortillas.
