Beef Stew Carne Guisada

 

Ah, you’re looking at the beautiful intersection of two classic comfort foods! Beef Stew and Carne Guisada are close cousins. While both are slow-cooked, tender beef in a rich gravy, the key difference lies in the seasoning profile.

· Beef Stew is typically seasoned with herbs like thyme, rosemary, and bay leaves, often with potatoes, carrots, and celery.
· Carne Guisada (Spanish for “stewed meat”) is a Tex-Mex and Latin American staple featuring a gravy flavored with cumin, chili powder, garlic, and onions.

This recipe is a hybrid that leans heavily into the Carne Guisada flavor profile, resulting in an incredibly flavorful and aromatic dish.

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Carne Guisada (Latin-Style Beef Stew)

This recipe creates fall-apart tender beef in a rich, thick, and deeply spiced gravy. It’s perfect for spooning over rice, into tortillas, or alongside beans.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 2.5 – 3 hours (mostly hands-off)

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Ingredients

For the Beef & Marinade:

· 2 ½ – 3 lbs beef chuck roast, cut into 1-inch cubes
· 1 teaspoon salt
· ½ teaspoon black pepper
· 2 tablespoons all-purpose flour

For the Flavor Base:

· 2 tablespoons vegetable oil
· 1 large yellow onion, chopped
· 1 large green bell pepper, chopped
· 4-5 cloves garlic, minced
· 1-2 jalapeños, minced (seeds removed for less heat)

For the Guisada Gravy:

· 2 tablespoons tomato paste
· 1 (12 oz) bottle or can of beer (a light Mexican lager like Modelo Especial works well) OR 1 ½ cups beef broth
· 1 ½ cups beef broth
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 teaspoons ground cumin
· 1 teaspoon Mexican oregano (or regular oregano)
· 1 teaspoon chili powder
· ½ teaspoon paprika (smoked paprika is great here)
· 2 bay leaves

To Finish:

· 2 tablespoons chopped fresh cilantro
· Salt and pepper to taste

For Serving:

· Warm flour tortillas
· Cooked white rice
· Refried beans

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Instructions

1. Season and Coat the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Sprinkle with the 2 tablespoons of flour and toss until the beef is evenly coated.
2. Sear the Beef: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until a brown crust forms. This step is crucial for building flavor. Remove the beef and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the onion and bell pepper. Cook for 5-7 minutes, until softened. Add the garlic and jalapeño and cook for another minute until fragrant.
4. Bloom the Spices: Push the vegetables to the side. Add the tomato paste to the center of the pot and let it cook for 1 minute, stirring constantly. Then, add the cumin, oregano, chili powder, and paprika. Stir everything together with the vegetables and cook for another minute until very fragrant.
5. Deglaze and Combine: Pour in the beer (or broth), scraping the bottom of the pot with a wooden spoon to release all the browned bits (this is flavor!). Let it simmer for 2 minutes. Add the seared beef back to the pot, along with the diced tomatoes, 1 ½ cups of beef broth, and the bay leaves. Stir well.
6. Slow Cook to Tenderness: Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is incredibly tender and easily shreds with a fork.
7. Thicken the Gravy (Optional): If you prefer a thicker gravy, you can do one of two things:
   · Simmer Uncovered: Remove the lid for the last 20-30 minutes of cooking to allow the liquid to reduce.
   · Make a Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering stew and cook for 2-3 minutes until thickened.
8. Final Touches: Remove the bay leaves. Stir in the fresh cilantro. Taste and adjust seasoning with more salt and pepper if needed.
9. Serve: Serve your Carne Guisada hot with warm flour tortillas for making tacos or spooned over a bed of white rice with refried beans on the side.

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Key Differences & Tips

· The Cut of Beef: Chuck roast is ideal because it has marbling that melts during slow cooking, making the meat tender and the gravy rich.
· The Beer: The beer adds a wonderful depth of flavor, but you can absolutely use all beef broth if you prefer.
· Spice Level: Control the heat with the jalapeños. For mild, remove the seeds and membranes. For spicy, leave them in or add a serrano pepper.
· Make it in a Slow Cooker: After searing the beef and sautéing the aromatics (Step 3), transfer everything to a slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
· Make it in an Instant Pot: Use the Sauté function for steps 2 and 3. Add all ingredients, secure the lid, and cook on High Pressure for 35 minutes, followed by a Natural Pressure Release for 15 minutes.

This Carne Guisada is the ultimate comfort food—hearty, flavorful, and perfect for a crowd. Enjoy