Description
This authentic carne guisada is a hearty Mexican beef stew with melt-in-your-mouth chuck roast, peppers, and spices simmered in a thick, savory gravy. Perfect with rice, beans, or wrapped in a warm flour tortilla.
Ingredients
2 tbsp oil (vegetable or avocado)
2.5 lbs beef chuck roast, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper
1 medium onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup tomato paste
1 1/2 cups beef broth
1 (14.5 oz) can diced tomatoes
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp oregano
1 tbsp all-purpose flour (for thickening)
Instructions
1. Heat oil in a large Dutch oven over medium-high heat.
2. Season beef cubes with salt and pepper, then brown them in batches, 2–3 minutes per side. Remove and set aside.
3. In the same pot, sauté onions and bell pepper for 5 minutes until softened.
4. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another 2 minutes.
5. Add beef back into the pot along with diced tomatoes, beef broth, chili powder, cumin, and oregano. Stir well.
6. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until beef is fork-tender.
7. Mix 1 tbsp flour with a few spoonfuls of broth in a small bowl, then stir into the stew to thicken. Simmer 10 more minutes.
8. Adjust seasoning and serve hot with rice, tortillas, or beans.
Notes
For a spicier version, add diced jalapeño or a pinch of cayenne.
Chuck roast is ideal, but brisket also works well.
Make ahead and refrigerate—flavor improves next day.