Carne Guisada, a savory and aromatic beef stew, is a quintessential dish in Mexican and Latin American kitchens, cherished for its comforting flavors and hearty ingredients.
Ingredients
Scale:
2 lbs beef chuck, cut into 1-inch tender beef chunks
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
2 jalapeño peppers, chopped (optional for heat)
4 cups beef broth
1 (14.5 oz) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnishing)
Chopped green onions (for garnishing)
Lime wedges (for garnishing)
2 large potatoes, peeled and cubed (optional)
1 cup carrots, sliced (optional)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the tender beef chunks in batches, searing them until browned on all sides. This should take about 5-7 minutes per batch. The key is to achieve a deep brown crust that locks in the juices. Remove the beef and set aside.
In the same pot, add the chopped onion, garlic, and bell pepper. Cook for about 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
Stir in the diced tomatoes, tomato paste, cumin, oregano, paprika, and any optional jalapeño peppers. Cook for an additional 2 minutes, allowing the spices to bloom.
Return the seared beef to the pot and pour in the beef broth. If using, add the cubed potatoes and optional carrots at this stage.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours, or until the beef is tender.
Once cooked, season with salt and pepper to taste.
