Carne Guisada Recipe

This Carne Guisada is a delicious Latin Beef Stew made with chunks of beef slowly cooked in the most delicious gravy. Serve it with rice, refried beans and warmed up tortillas for the ultimate dinner.

I always say that in another life I was probably Italian or Mexican because those are my favorite cuisines of all time. This time of year as we approach Cinco de Mayo is also a favorite time of the year for me because it gives me an excuse to start making all kinds of Mexican or Latin dishes. Not that I need an excuse.

But let’s talk about this Carne Guisada because it’s hands down my favorite beef stew ever. Carne Guisada literally means stewed meat. You’ll want to use a stewing meat in this recipe, because we’re slowly cooking it, so it has time to become fork tender and delicious. The beef is slowly cooked in this flavorful gravy that’s loaded with lots of great spices and is thick and rich.

You can definitely replace the flour with corn starch, just make a slurry with a couple tablespoons of corn starch and a couple tablespoons of water then add as needed to achieve desired gravy thickness. Also make sure that other ingredients used are gluten-free.

The great news is that you can make this beef stew quicker in your pressure cooker. Simply sear the meat as instructed then add all the ingredients, minus the flour and stir. Cook on high pressure for 35 minutes then make a corn starch slurry with a couple tablespoons of corn starch and a couple tablespoons of water. Stir a bit at a time into the stew as needed to achieve desired gravy thickness.

Carne Guisada Recipe (Mexican Style)

Tender chunks of beef simmered in a flavorful Mexican gravy. Flour tortillas are the perfect accompaniment for this carne guisada recipe.

Prep: 10min

Total: 1h40min

Serving Size: 8oz

Nutrition Facts: calories 606 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 226 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 78 grams protein, Saturated Fat 7 grams saturated fat, servingSize 8oz, Sodium 982 milligrams sodium, Sugar 4 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 13 grams unsaturated fat

Ingredients:

• 3 lbs stew meat
• 1 tablespoon oil (lard, bacon grease, etc)
• 1 medium onion, diced
• 1 small green bell pepper, diced (optional)
• 3 tablespoons tomato sauce or 1 large tomato, diced
• 1 teaspoon garlic powder or 3 cloves of garlic, minced
• 2 teaspoon ground cumin
• 2 teaspoons salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup water or chicken stock
• Flour tortillas, rice or mashed potatoes, for serving

Instruction:

1. In a large pan, brown the stew meat in oil of choice with onions and green pepper (if using) over high heat.
2. Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.
3. Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.
4. Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender.
5. Taste and adjust seasonings if necessary.
6. Serve with rice, tortillas or mashed potatoes.

Carne Guisada

This Carne Guisada is a delicious Latin Beef Stew made with chunks of beef slowly cooked in the most delicious gravy. Serve it with rice, refried beans and warmed up tortillas for the ultimate dinner.

Prep: 15min

Total: 135min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 447 kcal, Carbohydrate 9 g, Protein 54 g, Fat 21 g, Saturated Fat 5 g, Cholesterol 141 mg, Sodium 771 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 13 g

Ingredients:

• ¼ cup olive oil (or vegetable oil)
• 3 pounds stew meat (cut into small bite size pieces, 1-inch cubes)
• 1 large onion (or 2 small ones, chopped)
• 1 medium green bell pepper (chopped)
• 4 cloves garlic (minced)
• 3 large roma tomatoes (diced)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons cumin (ground)
• 1½ teaspoons chili powder
• 1 tablespoon tomato paste
• 1 cube beef bouillon
• 3 tablespoons all-purpose flour (or more for thicker gravy)
• 3-4 cups beef broth (low sodium)
• 2 tablespoons fresh cilantro (chopped, for garnish)

Instruction:

1. Sear the beef. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don’t want to overcrowd the meat in the pan. If doing in batches, only add 1 tablespoon of oil at a time.
2. Cook the veggies. Drizzle the remaining olive oil to the skillet. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute until aromatic. Stir in the tomatoes and cook for another minute.
3. Add the spices. Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan.
4. Start the gravy. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of the beef broth and stir everything together. The mixture should start to thicken from the flour.
5. Add the beef and cook. Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more beef broth if gravy is too thick.
6. Garnish and serve. Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.

Carne Guisada Recipe

This carne guisada recipe is the ultimate Latin beef stew with chunks of tender beef simmered low and slow with Puerto Rican flavors. Easy and hearty!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 461 kcal, Carbohydrate 21 g, Protein 32 g, Fat 29 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 104 mg, Sodium 547 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 pounds beef roast (use beef round of chuck steak)
• 1 tablespoon adobo seasoning (or more to taste)
• 3 tablespoons vegetable oil
• 1 small onion (chopped)
• 1 green bell pepper (chopped (or use hotter peppers, if desired))
• ¼ cup sofrito
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 8 ounces tomato sauce
• 1/2 cup water
• 1 tablespoon achiote oil
• ½ cup olives
• 1 tablespoon capers
• 2 bay leaves
• 1 pound potatoes (cut into bite-sized pieces)
• 1 large carrot (peeled and cut into bite-sized pieces)
• Salt and black pepper to taste

Instruction:

1. Trim the beef and cut it into 1-inch cubes. Dry the pieces with paper towels. Season the beef with adobo seasoning and salt and pepper.
2. Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Sear the beef in batches to brown all sides. Remove to a bowl or plate and set aside.
3. Reduce heat to medium and add the onion, peppers and sofrito. Cook for 5 minutes to soften the vegetables.
4. Add the garlic and cook another minute, until you can smell the gorgeous garlic blooming.
5. Stir in the oregano, 1 teaspoon salt, ½ teaspoon pepper, tomato sauce, water, achiote oil, olives, capers, bay leaves, and seared beef.
6. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Taste and adjust for salt and pepper.
7. Add the potatoes and carrots. Bring to a boil, then reduce the heat. Cover and simmer for another 30 minutes, or until the beef is fall apart tender. The liquid should reduce and concentrate.
8. Serve!

Carne Guisada, the recipe you have been waiting for!! So tender and full of flavor!

FAQ

What is carne guisada made of?

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