Carne Guisada
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.
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.
Notes
If you are unable to get fresh tomatoes, you can use a can of Rotel, or even 1 tbsp tomato paste.