Carne Guisada Beef Stew (Printable Version)
Tender beef stewed with peppers, onions, and spices in a flavorful gravy. Comforting, rich, and perfect for gatherings.
# What You'll Need:
→ Main Ingredients
01 -
2.5 tablespoons vegetable oil
02 -
900 grams chuck steak, cut into cubes
03 -
1 large onion, finely chopped
04 -
1 large bell pepper, chopped
05 -
3 garlic cloves, minced
06 -
1 tablespoon tomato paste
07 -
2 large tomatoes, diced
08 -
2 tablespoons all-purpose flour
09 -
1 teaspoon salt
10 -
0.5 teaspoon ground black pepper
11 -
1 teaspoon ground cumin
12 -
1 teaspoon chili powder
13 -
480 millilitres beef broth
# Steps to Follow:
01 -
Heat oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent. Add minced garlic and cook until aromatic, about 1 minute.
02 -
Add cubed beef to the pot. Sear the meat on all sides until well browned.
03 -
Add chopped bell pepper and cook for about 2 minutes until softened.
04 -
Stir in tomato paste and cook for 1 minute. Then add diced tomatoes and continue cooking for 2 minutes.
05 -
Sprinkle all-purpose flour over the mixture and stir, cooking until incorporated. Pour in beef broth. Season with salt, black pepper, ground cumin, and chili powder. Bring the mixture to a boil.
06 -
Reduce the heat to low. Cover the pot and simmer for 2 hours, stirring occasionally. Add a small amount of water if the consistency becomes too thick.
07 -
Once the beef is tender and the gravy has thickened, serve hot. Garnish with chopped fresh cilantro if desired.
# Additional Notes:
01 -
For added convenience, this can be prepared using a slow cooker or instant pot. For the slow cooker, brown ingredients on the stove, then transfer to the cooker and cook on low for 6–8 hours or high for 2–3 hours. For the instant pot, use the sauté function for browning, then switch to high pressure for 30 minutes, followed by a 10-minute natural release.
02 -
Let the stew cool completely before storing in an airtight container in the refrigerator for up to one week or in the freezer for up to three months. Reheat gently on the stovetop, stirring frequently.