Name: Carne Guisada Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 pounds beef chuck roast (cut into 1-inch pieces); 2 tablespoons vegetable oil; 1 large onion (chopped); 3 cloves garlic (minced); 1 can diced tomatoes (14.5 ounce, undrained); 4 ounces tomato sauce; 1 cup beef broth; 2 teaspoons chili powder; 1 teaspoon cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper (optional); 1 teaspoon salt; 0.5 teaspoon black pepper

Oh, my friends, gather ’round, because I’m about to share something truly special with you today. This isn’t just any recipe; it’s a hug in a bowl, a culinary trip back to my childhood kitchen, and honestly, the star of every potluck I’ve ever hosted. I’m talking about my go-to Carne Guisada. If you’ve ever had a craving for something deeply savory, tender beyond belief, and with a sauce that’s just begging to be soaked up by warm tortillas, then you’re in the right place. Forget those dry, stringy versions you might have encountered; this Carne Guisada recipe. is the real deal, the kind that makes your taste buds sing and your family beg for seconds. It’s the kind of dish that, when the aroma starts wafting through the house, everyone just knows dinner is going to be *good*. It’s honestly a lifesaver on busy weeknights when I need something comforting but don’t want to spend hours slaving over the stove.

What is Carne Guisada?

So, what exactly is this magical dish, Carne Guisada? At its heart, it’s a classic Latin American stew, typically made with beef that’s been braised until it’s incredibly tender. The name itself, “carne guisada,” literally translates to “stewed meat.” But oh, it’s so much more than just meat and liquid. Think of it as slow-cooked beef that’s been simmered in a rich, flavorful sauce, often featuring tomatoes, onions, garlic, and a symphony of spices. It’s incredibly hearty, deeply satisfying, and the kind of dish that warms you from the inside out. It’s essentially the ultimate comfort food, done right. The beauty of it is its rustic charm; it’s not fussy, it’s not complicated, but the results are absolutely phenomenal. It’s the kind of meal that feels like it took all day to make, even when it’s surprisingly manageable.

Why you’ll love this recipe?

Why is there so many reasons for this article?Carne Guisada recipe has become such a staple in my kitchen. First and foremost, the flavor is just out of this world. The beef becomes so tender you can practically cut it with a fork, and it soaks up all those delicious spices and tomatoey goodness. It’s savory, a little bit tangy, and perfectly seasoned. What I love most about this is how simple it is to achieve such incredible depth of flavor. You don’t need fancy ingredients or complicated techniques; just a little patience and love. And speaking of simplicity, this recipe is surprisingly budget-friendly! You can often find great deals on the cuts of beef needed, and the other ingredients are pantry staples. It makes a huge batch, too, which is a lifesaver for leftovers or feeding a crowd. The versatility of Carne Guisada is another huge selling point. Serve it with rice and beans, stuff it into tacos or burritos, ladle it over mashed potatoes, or even just enjoy it on its own with a side of warm tortillas. It’s a culinary chameleon! Compared to something like a roast beef, which can be a bit dry if not cooked perfectly, this stewed version is incredibly forgiving and always turns out moist and delicious. It’s the kind of dish that I can whip up on a Sunday and have amazing lunches for days, or make it for a family dinner and watch everyone clean their plates.

How to Make Carne Guisada

Quick Overview

Making this Carne Guisada is all about building layers of flavor and letting time do its magic. We’ll start by searing the beef to lock in those juices, then simmer it low and slow in a robust, tomato-based sauce until it’s fall-apart tender. The key is patience; the longer it simmers, the more the flavors meld and the more tender your beef will become. It’s a straightforward process that yields truly spectacular results, and it’s perfect for those nights when you want a hearty, satisfying meal without being chained to the stove.

Ingredients

For the Carne Guisada:

2.5 – 3 pounds chuck roast or beef for stew, cut into 1.5-inch cubes. I always go for chuck roast; it has the perfect amount of fat to create that melt-in-your-mouth texture without being greasy. If you can find beef for stew already cut, even better!

2 tablespoons Olive Oil or vegetable oil. Just enough to get a nice sear on the beef.

1 large yellow onion, chopped. A good base for our flavor.

4 cloves garlic, minced. Because, let’s be honest, is anything really better with enough garlic?

1 (15-ounce) can diced tomatoes, undrained. These add a nice tang and help build our sauce.

1 cup beef broth. You can also use chicken broth if that’s what you have on hand.

1/4 cup tomato paste. This is crucial for that deep, rich tomato flavor and color.

1 teaspoon dried oregano. Essential for that classic Latin American flavor profile.

1 teaspoon ground cumin. Adds a warm, earthy note.

1/2 teaspoon smoked paprika. For a subtle smoky depth.

1/4 teaspoon cayenne pepper (optional, for a little kick). Adjust this to your heat preference!

Salt and freshly ground Black Pepper, to taste. Don’t be shy with the salt and pepper; they bring everything together.

1-2 bay leaves. These add a subtle background aroma and flavor that just elevates the whole dish.

1/2 cup water, or as needed to reach desired consistency.

Step-by-Step Instructions

Step 1: Sear the Beef

Pat your beef cubes thoroughly dry with paper towels. This is a crucial step for getting a good sear! Heat the Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Don’t overcrowd the pot, or the meat will steam instead of sear. Remove the seared beef to a plate and set aside. This browning step is where so much of the flavor comes from, so don’t skip it!

Step 2: Sauté Aromatics

Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and slightly translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – that’s pure flavor! Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Build the Sauce Base

Stir in the tomato paste and cook for about 1-2 minutes, stirring constantly, until it darkens slightly. This helps to deepen its flavor. Then, add the diced tomatoes (undrained), beef broth, oregano, cumin, smoked paprika, and cayenne pepper (if using). Stir everything together well.

Step 4: Combine and Simmer

Return the seared beef and any accumulated juices to the pot. Add the bay leaves. Season generously with salt and Black Pepper. Stir to combine. If the liquid doesn’t quite cover the meat, add about 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook for at least 2 to 3 hours, or until the beef is fork-tender. I often let mine go for 3-4 hours for maximum tenderness.

Step 5: Check and Adjust

After a couple of hours, check on the Carne Guisada. The beef should be very tender. If the sauce seems too thin, you can remove the lid for the last 30 minutes of cooking to allow it to reduce and thicken. If it seems too thick, add a little more water or beef broth until you reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Rest (Optional but Recommended)

Once the beef is tender and the sauce is to your liking, turn off the heat. If you have the time, letting it rest, covered, for about 15-20 minutes allows the flavors to meld even further. It’s hard to wait, but it’s worth it!

Step 7: Serve Hot

Remove the bay leaves before serving. Ladle the hot Carne Guisada into bowls. The aroma alone will have everyone rushing to the table!

What to Serve It With

This Carne Guisada is so wonderfully versatile, which is one of the things I adore about it. It’s not just a one-trick pony! Here are some of my favorite ways to serve it:

For Breakfast: Seriously, don’t knock it till you try it! A spoonful of this over some scrambled eggs with a side of warm corn tortillas is a breakfast of champions. It’s hearty and savory and just wakes up your taste buds in the best way possible. A sprinkle of fresh cilantro on top is a must for me here.

For Brunch: This is perfect for a relaxed weekend brunch. Serve it alongside fluffy white rice, creamy refried beans, and a dollop of sour cream or Mexican crema. You can also serve it with a side of fresh pico de gallo and some avocado slices for a beautiful, vibrant presentation. Offer warm flour tortillas and corn tortillas, and let everyone build their own perfect plate.

As Dessert: Okay, not literally dessert, but it’s so satisfying it feels like a treat! I often use leftovers to make killer beef enchiladas, or simply serve it as a main course with a crisp green salad to balance out the richness. It’s also fantastic stuffed into baked potatoes!

For Cozy Snacks: My kids absolutely love this stuffed into little flour tortillas for a hearty snack. Or, make some simple tortilla chips and use the Carne Guisada as a dip! It’s incredibly comforting on a chilly evening, especially with a glass of horchata or a cold cerveza.

My family has a tradition of having Carne Guisada every year on my dad’s birthday. It’s that comforting, nostalgic meal that brings us all together. I’ve also found it’s fantastic for meal prepping; a big pot of this will last you for days and tastes even better the next day.

Top Tips for Perfecting Your Carne Guisada

After making this carne guisada countless times, I’ve picked up a few tricks that I think make all the difference. These little insights are the result of years of kitchen experiments and a few happy accidents!

Beef Selection is Key: I always recommend a cut like chuck roast. It has enough marbling to stay tender and flavorful throughout the long, slow cooking process. If you use a leaner cut, you risk it becoming dry and tough. Don’t shy away from a little bit of fat; it’s what makes this dish so succulent!

The Power of the Sear: Don’t skimp on searing the beef! Getting a nice, deep brown crust on all sides is essential for developing that rich, complex flavor base. It’s the Maillard reaction working its magic. Remember to work in batches and don’t overcrowd the pan; this ensures you’re browning, not steaming.

Building Flavor Layers: I like to sauté my onions until they’re really softened and sweet before adding the garlic. Then, toasting the tomato paste for a minute or two really deepens its flavor profile. These small steps add so much depth to the final sauce.

Low and Slow is the Way to Go: Patience is your best friend here. While you can technically cook it faster, simmering it on low heat for at least 2-3 hours (or even longer) is what guarantees that fork-tender perfection. The low temperature allows the connective tissues in the beef to break down, making it incredibly tender and moist.

Taste and Adjust Seasoning: I can’t stress this enough – taste your food as you go, and especially at the end! Different broths and tomatoes can vary in saltiness. Don’t be afraid to add more salt and pepper to really make those flavors pop. If it tastes a little flat, a little more salt is often the answer.

Sauce Consistency Control: If your sauce ends up too thin for your liking, simply remove the lid during the last 30 minutes of cooking and let it simmer uncovered. The liquid will evaporate, concentrating the flavors and thickening the sauce beautifully. If it gets too thick, a splash of broth or water will loosen it right up.

Ingredient Swaps: While I stand by this ingredient list, I’ve found that if you’re out of beef broth, chicken broth works in a pinch. For the tomatoes, fire-roasted diced tomatoes can add an extra layer of smoky flavor if you like that! I’ve even experimented with adding a pinch of cinnamon for a subtle warmth, which was surprisingly good.

Storing and Reheating Tips

One of the best things about Carne Guisada is how well it stores and reheats. In fact, I often think it tastes even better the next day! Here’s how I manage it:

Room Temperature: This is generally not recommended for longer than about two hours for food safety reasons. If you’re serving it at a party, keep it hot in a slow cooker on the “warm” setting.

Refrigerator Storage: Once cooled completely, store your Carne Guisada in an airtight container in the refrigerator. It will stay delicious and safe to eat for up to 3-4 days. I find that the flavors really deepen and meld overnight, so it’s perfect for leftovers.

Freezer Instructions: This dish freezes like a dream! Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. You can portion it out into individual servings for easy thawing later. It should last in the freezer for up to 2-3 months. When you’re ready to thaw, transfer it to the refrigerator overnight.

Reheating: For the best results, reheat Carne Guisada gently. On the stovetop, place it in a pot over low heat, stirring occasionally, until heated through. You might need to add a splash of water or broth to loosen it up. In the microwave, use a microwave-safe container and heat in 30-60 second intervals, stirring between each, until hot. I find the stovetop method preserves the texture best, but the microwave is super convenient for quick meals.

Glaze Timing Advice: This recipe doesn’t have a specific glaze, but if you were serving it with a side that had a glaze (like some vegetables), I’d advise adding any delicate glazes just before serving to maintain their texture and appeal.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This Carne Guisada recipe is naturally gluten-free. The beef, vegetables, and spices don’t contain any gluten. Just make sure any beef broth you use is certified gluten-free, as some brands can have hidden gluten ingredients. The only other thing to watch out for is serving it with gluten-containing sides like regular tortillas; opt for corn tortillas or rice instead if you need to keep it strictly gluten-free.

Do I need to peel the onions?

Yes, it’s best to peel the outer papery layers of the onion before chopping. The papery skin isn’t pleasant to eat and can get tough when cooked. The inner layers of the onion will soften and practically melt into the sauce, adding a wonderful sweetness and body to the dish.

Can I make this in a slow cooker or Instant Pot?

Oh, absolutely! A slow cooker is a fantastic option for this recipe. After searing the meat and sautéing the aromatics on the stovetop (this step is important for flavor!), you can transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, you’ll typically sear the meat and aromatics, then cook on high pressure for about 45-50 minutes with a natural pressure release. Both methods work wonderfully for achieving that fork-tender beef!

How can I adjust the spiciness level?

The cayenne pepper is what adds the heat, so it’s totally optional and adjustable. If you like it mild, just omit it entirely. If you prefer a bit of warmth, start with 1/4 teaspoon and taste; you can always add a pinch more if you like. For a spicier kick, you could also add a pinch of red pepper flakes or even a diced jalapeño along with the onions.

What can I use instead of beef broth?

If you don’t have beef broth, chicken broth is a great substitute. You could also use vegetable broth, though the flavor will be a bit lighter. For an even richer flavor, you could use a combination of water and a tablespoon or two of Worcestershire sauce or soy sauce, though be mindful of the salt content. I’ve even used just water in a pinch, and the other flavors still come through beautifully.

Final Thoughts

There you have it, my friends – my heart and soul in a bowl. This Carne Guisada recipe is more than just food; it’s about bringing people together, creating memories, and enjoying the simple pleasure of a truly delicious, comforting meal. It’s the kind of dish that makes you feel good from the inside out, and the fact that it’s relatively simple to make just adds to its charm. I truly hope you give this recipe a try. When you do, I can’t wait to hear all about it! Let me know in the comments how yours turned out, or if you have any special family twists you like to add. Happy cooking!

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