5 Star Carne Guisada
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)
STEP 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.
STEP 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.
STEP 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.
STEP 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.
STEP 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.
STEP 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.
***Super easy, tastes AMAZING, and a family meal favorite!!
Carne guisada is a classic, comforting dish that brings together tender beef in a rich, savory gravy packed with bold flavors. From my experience making carne guisada, the key to a truly delicious meal lies in how you handle the meat and the layering of flavors through spices and cooking techniques. One of the best tips I’ve learned is to brown the stew meat thoroughly in small batches. This step not only locks in the juices but also creates deep caramelized flavors that enhance the overall taste of the dish. Overcrowding the pan can cause the meat to steam rather than sear, so patience is essential here. Using fresh vegetables like onions, bell peppers, and ripe Roma tomatoes adds brightness and balance to the rich beef base. The blend of cumin, chili powder, and a touch of tomato paste brings a warm, smoky depth that makes the gravy irresistible. Adding a cube of beef bouillon boosts the umami, making the sauce taste robust and hearty. The addition of flour helps thicken the gravy to just the right consistency, and slowly simmering the mixture ensures the beef becomes extremely tender—often falling apart with just a fork. I like to cook it low and slow, stirring occasionally, to prevent the sauce from burning and to keep the meat soft. Serving carne guisada with fresh chopped cilantro gives a pop of herbal freshness that cuts through the richness. Pairing it with fluffy rice and warm tortillas makes it the perfect meal to share with family and friends. I highly recommend making a big batch because this dish tastes even better the next day as the flavors continue to meld. It’s a genuine crowd-pleaser that’s straightforward enough for weeknight dinners but flavorful enough to serve for guests. Whether you’re new to Mexican cooking or a seasoned fan, this carne guisada recipe will bring warmth and satisfaction to your table.
