Carne Guisada

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This easy carne guisada is made with tender chunks of beef simmered in a rich, savory tomato gravy. Onion, bell pepper, garlic, cumin, and chili powder give this comforting Mexican beef stew plenty of flavor. Serve it warm with rice or tortillas for a hearty family dinner.

Prep Time1

Cook Time2

Total Time2 1

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: beef stew recipe, carne guisada, chuck steak recipe, Mexican beef stew, one pot dinner

Cooking Method: Stovetop

Diet: Dairy-Free

Servings:

Calories: 314kcal

Author: MelanieCooks.com

Ingredients

2 1/2 tbsp oil
2 pounds chuck steak cut into cubes
1 large onion chopped
1 large bell pepper chopped
3 garlic cloves minced
1 tbsp tomato paste
2 large tomatoes diced
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
2 cups beef broth
1 cup water as needed
2 tbsp fresh cilantro chopped, for serving

Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook until translucent.
Stir in the garlic and cook until fragrant.
Add the cubed chuck steak. Cook until the beef is browned on all sides.
Add the bell pepper and cook for a few minutes, or until it begins to soften.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and cook for 2 more minutes.
Sprinkle the flour over the beef and vegetables. Stir well and cook until the flour is heated through.
Pour in the beef broth. Add the salt, black pepper, cumin, and chili powder, then stir to combine.
Bring the mixture to a boil. Reduce the heat to low and cover the pot.
Simmer for 2 hours, stirring occasionally. Add up to 1 cup of water as needed if the gravy becomes too thick.
When the beef is fork-tender, remove the pot from the heat. Serve warm and garnish with 2 tablespoons of chopped fresh cilantro.

Notes

Add the water gradually so the gravy stays rich and does not become too thin.
Store leftovers in the refrigerator for up to 1 week or freeze them for up to 3 months.

Nutrition