Carne Guisada, a hearty and flavorful beef stew, is more than just a meal; it’s a warm embrace on a chilly day and a taste of home for many. Have you ever craved a dish that’s both comforting and bursting with savory goodness? Then look no further! This recipe delivers tender, melt-in-your-mouth beef simmered in a rich, deeply seasoned gravy that will tantalize your taste buds.
Originating from the vibrant culinary traditions of South Texas and Mexico, Carne Guisada (meaning “stewed meat”) has a history as rich and complex as its flavor profile. Passed down through generations, each family boasts its own unique twist, making it a dish that’s both universally loved and deeply personal. It’s a staple at family gatherings, celebrations, and even casual weeknight dinners.
What makes this dish so irresistible? It’s the perfect combination of tender beef, a luscious gravy infused with chili powder, cumin, and other aromatic spices, and its incredible versatility. Serve it with warm tortillas for scooping up every last drop of the flavorful sauce, or enjoy it over rice or mashed potatoes for a complete and satisfying meal. The beauty of this recipe lies in its simplicity and the ability to customize it to your own preferences. So, let’s get cooking and create a pot of Carne Guisada that will become a family favorite!
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups beef broth
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- Chopped cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Preparing the Beef:
Okay, let’s get started! The first thing we need to do is prep our beef. This is crucial for getting that tender, melt-in-your-mouth texture we’re after. Don’t skip this step!
- Season the Beef: Generously season the beef cubes with salt and pepper. Don’t be shy! This is your chance to build flavor from the very beginning. I usually use about 1 teaspoon of salt and 1/2 teaspoon of pepper, but adjust to your taste.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the pot to be nice and hot before adding the beef. Working in batches, sear the beef cubes on all sides until browned. This step is essential for developing a rich, deep flavor. Don’t overcrowd the pot, or the beef will steam instead of sear. If you overcrowd, the temperature of the pot will drop and you won’t get that beautiful browning. Remove the seared beef from the pot and set aside.
Building the Flavor Base:
Now, let’s build the foundation of our delicious sauce. This is where the magic happens, so pay attention!
- Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – those are packed with flavor! Add the minced garlic, green bell pepper, red bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until the vegetables are tender. The aroma should be amazing at this point!
- Bloom the Spices: Stir in the chili powder, cumin, oregano, paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This process, called “blooming” the spices, helps to release their essential oils and intensifies their flavor. Be careful not to burn the spices!
- Add the Tomatoes: Pour in the diced tomatoes (undrained) and tomato sauce. Stir to combine, scraping up any remaining browned bits from the bottom of the pot. These browned bits are called “fond” and they add a ton of depth to the flavor of the stew.
Simmering to Perfection:
This is where patience comes in. The longer you simmer the carne guisada, the more tender the beef will become and the more the flavors will meld together. Trust me, it’s worth the wait!
- Return the Beef: Return the seared beef to the pot.
- Add the Broth: Pour in the beef broth, making sure the beef is mostly submerged. If needed, add a little more broth or water.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the better it will taste! Check the stew periodically and add more broth if needed to keep the beef submerged. You want the beef to be falling apart tender.
- Taste and Adjust: After simmering for a couple of hours, taste the carne guisada and adjust the seasoning as needed. You may need to add more salt, pepper, chili powder, or other spices to your liking. Remember, you can always add more, but you can’t take it away!
Thickening (Optional):
If you prefer a thicker sauce, you can thicken the carne guisada with a cornstarch slurry. This is totally optional, but I often do it to get that perfect gravy-like consistency.
- Prepare the Slurry: In a small bowl, whisk together the cornstarch and water until smooth. Make sure there are no lumps!
- Thicken the Stew: Gradually stir the cornstarch slurry into the simmering carne guisada. Stir constantly until the sauce thickens, about 1-2 minutes. Be careful not to add too much slurry at once, or the sauce may become too thick.
Serving:
Finally, the moment we’ve all been waiting for! It’s time to serve up this delicious carne guisada.
- Serve: Ladle the carne guisada into bowls.
- Garnish: Garnish with chopped cilantro, if desired.
- Enjoy: Serve with warm tortillas, rice, or mashed potatoes. A squeeze of lime juice adds a nice touch of brightness.
Tips and Variations:
- Beef Options: While beef chuck is the traditional choice, you can also use beef brisket or stew meat. Just adjust the cooking time accordingly. Brisket will likely need longer to become tender.
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level. If you’re sensitive to heat, omit them altogether.
- Vegetable Variations: Feel free to add other vegetables to the carne guisada, such as potatoes, carrots, or celery. Add them during the last hour of simmering so they don’t become mushy.
- Slow Cooker: This recipe can easily be adapted for the slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
- Pressure Cooker: For a faster version, use a pressure cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the pressure cooker. Cook on high pressure for 30-40 minutes, followed by a natural pressure release.
- Make Ahead: Carne guisada is even better the next day! The flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Carne guisada freezes well. Let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions:
- Tortillas: Warm flour or corn tortillas are a must-have for serving with carne guisada. Use them to scoop up the stew or make tacos.
- Rice: Serve over a bed of fluffy white rice or Mexican rice.
- Mashed Potatoes: Creamy mashed potatoes are a comforting side dish that pairs perfectly with carne guisada.
- Beans: Refried beans or charro beans are a classic accompaniment to Mexican dishes.
- Toppings: Offer a variety of toppings, such as shredded cheese, sour cream, guacamole, and pico de gallo.
Troubleshooting:
- Beef is Tough: If the beef is still tough after simmering for a few hours, continue to simmer it until it becomes tender. The cooking time will vary depending on the cut of beef and the size of the cubes.
- Sauce is Too Thin: If the sauce is too thin, thicken it with a cornstarch slurry as described above. You can also simmer the stew uncovered for the last 30 minutes to allow some of the liquid to evaporate.
- Sauce is Too Thick: If the sauce is too thick, add more beef broth or water to thin it out.
- Stew is Too Spicy: If the stew is too spicy, add a dollop of sour cream or a squeeze of lime juice to help balance the heat. You can also add a little bit of sugar to neutralize the spice.
- Stew is
Conclusion:
And there you have it! This Carne Guisada recipe is more than just a dish; it’s a warm hug on a plate, a taste of home, and a guaranteed crowd-pleaser. I truly believe this is a must-try for anyone who loves rich, flavorful stews. The tender beef, swimming in that deeply savory gravy, is simply irresistible. It’s the kind of meal that sticks with you long after the last bite, leaving you craving more.
But why is this particular Carne Guisada recipe so special? It’s the perfect balance of spices, the slow simmering that coaxes out all the delicious flavors, and the simple, honest ingredients that come together to create something truly extraordinary. It’s not overly complicated, yet it delivers a depth of flavor that rivals any restaurant version. Trust me, once you make this, you’ll never want to order it out again!
Serving Suggestions and Variations:
The beauty of Carne Guisada is its versatility. While it’s absolutely divine served simply with warm flour tortillas for scooping up all that glorious gravy, there are so many other ways to enjoy it.
* Tacos: Obviously! Spoon it into warm corn or flour tortillas for the ultimate comfort food taco. Top with your favorite fixings like chopped onions, cilantro, a squeeze of lime, and a dollop of sour cream or guacamole.
* Burritos: Load it up in a large tortilla with rice, beans, cheese, and all the usual burrito suspects.
* Over Rice: Serve it over a bed of fluffy white rice for a hearty and satisfying meal.
* As a Filling: Use it as a filling for empanadas or tamales for a delicious twist.
* Breakfast: Top scrambled eggs with Carne Guisada for a Tex-Mex breakfast that will kickstart your day.
* Loaded Nachos: Drizzle it over tortilla chips with cheese, jalapenos, and your favorite nacho toppings.And don’t be afraid to experiment with variations!
* Spice it up: Add a pinch of cayenne pepper or a chopped serrano pepper for extra heat.
* Add vegetables: Throw in some diced potatoes, carrots, or bell peppers for added nutrients and flavor.
* Use different cuts of beef: While I prefer chuck roast, you can also use brisket or even stew meat. Just adjust the cooking time accordingly.
* Slow Cooker Option: If you’re short on time, you can easily adapt this recipe for the slow cooker. Simply brown the beef, then transfer it to your slow cooker with all the other ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.I’m so confident that you’ll love this Carne Guisada recipe. It’s a dish that’s near and dear to my heart, and I’m thrilled to share it with you.
So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I promise you won’t regret it. And when you do, please, please, please come back and let me know how it turned out. Share your photos, your variations, and your experiences in the comments below. I can’t wait to hear from you! Happy cooking! I hope you enjoy this recipe as much as I do.
Carne Guisada: The Ultimate Guide to Authentic Mexican Stew
Tender beef stewed in a rich tomato sauce with peppers, onions, and spices. A comforting classic!
By: Bluebella JuneCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 6-8 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Beef Options: While beef chuck is the traditional choice, you can also use beef brisket or stew meat. Just adjust the cooking time accordingly. Brisket will likely need longer to become tender.
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level. If you’re sensitive to heat, omit them altogether.
- Vegetable Variations: Feel free to add other vegetables to the carne guisada, such as potatoes, carrots, or celery. Add them during the last hour of simmering so they don’t become mushy.
- Slow Cooker: This recipe can easily be adapted for the slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
- Pressure Cooker: For a faster version, use a pressure cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the pressure cooker. Cook on high pressure for 30-40 minutes, followed by a natural pressure release.
- Make Ahead: Carne guisada is even better the next day! The flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Carne guisada freezes well. Let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
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