Carne Guisada Beef Stew

This carne guisada has a way of turning ordinary beef into meltingly tender bites wrapped in rich savory gravy with just the right subtle kick. Friends ask for this every time there is a cozy dinner because nothing brings people together like slow-cooked comfort packed with hearty flavor.

I started making this for family Sunday suppers and now it is a much-loved tradition even my pickiest eaters cannot resist going back for seconds.

Ingredients

• Chuck steak cubed Choose a well-marbled cut for the most tender results and deep beefy taste
• Onion chopped Use a yellow onion for a sweet flavor base that melts down into the gravy
• Bell pepper chopped Adds freshness and a touch of sweetness Make sure it feels firm and heavy for best flavor
• Garlic minced Fresh cloves bring out the sauce’s depth Look for plump bulbs with no soft spots
• Tomato paste Concentrated essence of tomato for a richer sauce Go for a thick tomato paste without added sugar
• Large tomatoes diced Bright juicy chunks add freshness Firm ripe tomatoes are best
• All-purpose flour Helps build a velvety gravy Choose unbleached if possible
• Salt Essential for seasoning and highlighting the savory meat
• Pepper Adds a hint of bite and warmth Use freshly ground pepper if you can
• Ground cumin Earthiness and warmth that makes the dish sing Try to use ground cumin that smells fresh and aromatic
• Chili powder For subtle heat and extra complexity A good chili powder should smell spicy and vibrant
• Beef broth Provides a beefy backbone for gravy Use a low sodium version to control final saltiness
• Oil A neutral oil like canola or avocado works best for searing the meat

Step-by-Step Instructions

Sauté the Aromatics

Begin by heating oil in a pot over medium heat When the oil is shimmering sauté the chopped onion gently for about five minutes until translucent Stir often to prevent any burning Add garlic and cook for another minute stirring constantly until the aroma fills your kitchen This slow start lays the flavor foundation

Brown the Beef

Add the cubed chuck steak to the pot making sure not to crowd the pan Cook for about eight to ten minutes turning pieces so they brown on all sides The browning process deepens the flavor and makes the meat extra savory

Add the Veggies

Toss in the chopped bell pepper and cook for two minutes until slightly softened Peppers will sweeten and mellow as they cook

Tomato Building Block

Stir in the tomato paste and let it cook for one minute letting it caramelize slightly This will boost umami in your gravy Next add the diced tomatoes and stir for another two minutes to get their juice mingling with the other flavors

Thicken the Sauce

Sprinkle the flour evenly over the meat and veggies Stir constantly for one minute so the flour cooks and loses its raw taste This step is key to getting that ultra velvety gravy at the end

Season and Simmer

Pour in the beef broth and scrape the bottom of the pot to loosen any tasty brown bits Add salt pepper cumin and chili powder Stir until everything is well combined Bring the stew to a gentle boil then immediately reduce the heat to low

Slow Cook to Tender Perfection

Cover and let the carne guisada cook for two hours on a low simmer Stir it every thirty minutes and add a splash of water if the sauce looks too thick After two hours the beef will be meltingly tender and the gravy silky

Serve and Finish

Taste the stew for seasoning and adjust salt or pepper if needed Serve carne guisada warm and garnish with chopped fresh cilantro for an herby kick

Pin

I absolutely love the savory kick cumin brings It makes the whole dish smell like my grandmother’s kitchen when I was young Our whole family would crowd around the table before the pot even made it to the stove top

Storage Tips

Let any leftovers cool completely before storing Transfer to an airtight container and keep in the refrigerator for up to one week For longer storage freeze individual portions in freezer-safe containers for up to three months When reheating use low heat and add a splash of broth or water to keep the beef moist

Ingredient Substitutions

If you do not have chuck steak beef stew meat or even pork cut into cubes will work for a different spin Try poblano or Anaheim peppers instead of bell pepper for a deeper flavor Flour can be swapped with gluten-free flour if needed For extra heat stir in a chopped jalapeño

Serving Suggestions

Carne guisada is perfect served over steamed white rice or tucked into warm flour tortillas Add a scoop of guacamole and a side of refried beans for a true Tex-Mex experience I also love it with a fried egg on top for brunch Leftovers make amazing filling for baked potatoes or crispy quesadillas

Cultural Context

This dish represents comfort food at its core in many Mexican and Tex-Mex households It is often served at family gatherings celebrations and Sunday dinners Slow-simmering the beef connects generations as recipes and kitchen secrets are passed down Cooking carne guisada is about more than just food it is about shared memories and layered flavors built over time

Recipe Questions & Answers

→ How do you get the meat so tender in carne guisada?

Simmer the beef slowly on low heat for a couple of hours. This breaks down connective tissue, resulting in tender, flavorful meat.

→ What type of beef works best for this dish?

Chuck steak is ideal due to its marbling, which gives the stew richness and keeps the meat juicy during long cooking.

→ Can I use a slow cooker or instant pot?

Yes, both work well. For the slow cooker, cook on low for 6-8 hours or high for 2-3 hours. The instant pot will need about 30 minutes on high pressure.

→ How should leftovers be stored?

Let the stew cool, then refrigerate in an airtight container for up to one week. It can also be frozen for up to three months.

→ What are good side dishes to serve?

Common choices include warm tortillas, rice, or beans, which all complement the thick, hearty gravy of this dish.