Savor the rich taste of Carne Guisada tonight. This hearty beef stew will chase away the cold in no time!
Carne guisada! During trips to Cancún and Guadalajara, I could hardly contain my excitement as I approached the guisada stands, drawn in by the sight of bubbling pots and the aroma of rich, fragrant meats stewing and tenderizing into the flavorful feast I was about to indulge in. Guisadas are the real deal.
That was, of course, the Mexican version. This dish knows many variations throughout Latin American countries and has even made its way into Tex-Mex cuisine.
At its core, guisada is a rich and hearty beef stew with warm, complex flavors. Thick and robust, with fall-apart tender meat, it’s traditionally served over white rice but is equally delicious with tortillas. No matter how you enjoy it, each bite is sure to be mouthwateringly delicious.
Is Carne Guisada Healthy?
Though the dish is relatively high in fat, you can create a more balanced meal by serving the meat over brown rice and offering a healthy side of vegetables such as a mixed green salad, a vibrant mix of chopped heirloom tomatoes, or even some steamed broccoli or peas. If you are gluten-intolerant, you can use cornstarch instead of flour.
How To Ensure Tender Results
To ensure tender results in carne guisada, it’s essential to focus on the main component—the meat. Start by using the right cut, such as stew meat like beef chuck, beef round, or blade steak. For added flavor and texture, sear the meat in small batches before stewing—this helps crisp the outside, lock in flavor, and keep the meat moist. Patience is key when cooking carne guisada, so simmer the meat low and slow for at least 90 minutes. This process tenderizes the meat, softens the collagen, and renders the fat, resulting in a rich, flavorful dish.
FAQs & Tips
HOW TO MAKE AHEAD AND STORE
Stews always taste better after a day, so you can easily make this the night before and simply heat it up the next day. Leftovers (cooled within two hours) should be stored in an airtight container in the fridge and eaten within 4 days. You can also freeze the stew for up to 4 months.
SOFRITO
Many recipes for carne guisada and other Latin American dishes call for “sofrito,” a mix of aromatic ingredients used as a flavor base. It consists of chopped onions, garlic, peppers, and sometimes tomatoes. This mix is sautéed and adds depth and richness to the stew. Though this dish also includes sautéing onions, garlic, and peppers, you can use a few spoonfuls of our Sofrito base instead, if you wish.
VARIATIONS
Though meat is at the heart of this dish, adding vegetables is a great idea. Try some peeled potato chunks, sliced carrots, yuca, or even a handful of bright green peas. If spice is your thing, consider throwing jalapeño or poblano peppers into the mix.
Serving Suggestions
Make it a Mexican fiesta! Pair the carne guisada with Cauliflower Tortillas or Gluten-Free Tortillas With Sun-Dried Tomatoes. Classic appetizers include Fried Tortilla Chips, Tomatillo Salsa, and Guacamole. Some sides to go with your masterpiece are Refried Beans, Mexican Rice, and Pinto Beans. Finally, some folks swear by serving the carne guisada over Mashed Potatoes – try it and see for yourself.
Recipe
Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides.
- Remove the beef and add the onion, bell pepper, and garlic. Sauté until the onions are translucent.
- Return the beef to the pot. Stir in cumin, chili powder, black pepper, and salt.
- Sprinkle flour over the meat and vegetables, stirring well to coat. Add beef broth and tomato paste, mixing well. Bring to a boil, then reduce heat and simmer covered for 1 hour 30 minutes or until the meat is tender. Serve and garnish with cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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