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–+ servings
image of realistic top down mise en place shot showing fresh beef chuck roast sliced onions garlic cloves tomatoes green bell peppers jalapeno peppers cumin mexican oregano adobo seasoning sofrito bay leaves potatoes carrots arranged in healthy clear glass bowls on rustic brown wooden kitchen sets on white marble kitchen counter under soft diffuse daylight

Authentic Carne Guisada

There are certain smells that don't just fill a room, they fill a whole house, seeping into the drywall and settling deep within the furniture. For me, that smell is always Carne Guisada. It's the scent of slow cooking, of chili powder and cumin blossoming in the heat, the deep savory note of beef fat rendering down into a luxurious, thick gravy. This Latin American beef stew is the ultimate comfort food, perfect for those brisk Northwest evenings when the sky turns a deep, bruised purple.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Stew
Cuisine: Mexican
Calories: 482
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef
  • 3 lbs Beef chuck roast cut into 1-inch cubes, trimmed of excess silver skin but leave some fat for flavor
Aromatics
  • 2 large yellow onions finely diced
  • 6 cloves garlic minced
The Peppers
  • 1 large green bell pepper diced
  • 1 jalapeño seeded and finely minced (optional, for heat)
The Binder
  • 1/4 cup vegetable or olive oil
The Liquid Base
  • 4 cups high-quality beef broth low sodium
The Tomato
  • 1 (8oz) can tomato sauce
The Spice Blend (The Heart of the Dish)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika smoked is best
Optional Depth
  • 2 bay leaves
  • 1 tsp Adobo seasoning for a deeper Puerto Rican flair
  • 1/4 cup chopped green olives and capers for a classic Caribbean twist

Equipment

  • Dutch Oven
  • Large pot
  • cutting board,
  • Chef's Knife

Method
 

  1. Pat the cubed beef chuck roast very dry using paper towels. This is essential for a good sear. Season liberally with half of the salt, pepper, and the Adobo seasoning if using.
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, sear the beef on all sides until deeply browned. The bottom of the pot should form a beautiful, dark layer known as 'fond.' Set the seared beef aside. (Do not overcrowd the pot, if you do, the meat will steam instead of sear!)
  3. Reduce the heat to medium. Add the diced onions and bell peppers to the pot, scraping up all the brown bits from the bottom. Cook until the onions are soft and translucent, about 5 to 7 minutes. Add the minced garlic and the jalapeño (if using), stirring gently until fragrant, about 1 minute. The smell rising from the pot right now is intoxicating; it's the definition of comfort food recipe.
  4. Stir in the remaining cumin, chili powder, oregano, and paprika. Cook for 30 seconds, stirring constantly. This step, called 'blooming,' releases the full flavor of the dried spices and is a hallmark of truly authentic cooking.
  5. Stir in the tomato sauce (or paste) and cook for 2 minutes, allowing the tomato to lose its raw edge. Deglaze the pot with about 1/2 cup of the beef broth, scraping the bottom again to incorporate any remaining fond.
  6. Return the seared beef and the rest of the beef broth to the pot. Add the bay leaves. The liquid should mostly cover the meat. Bring the stew to a gentle simmer, then immediately reduce the heat to low, cover the pot tightly, and let it cook.
  7. Simmer slowly for at least 2.5 to 3 hours, or until the meat is fork-tender. Check periodically, giving it a gentle stir every 30 minutes. If the sauce becomes too thick, add a splash more broth. If you're adding carne guisada with potatoes and carrots, add them during the last hour of cooking so they don't turn to mush.
  8. Taste and adjust seasoning. You may need more salt. If desired, remove the lid for the final 30 minutes of cooking to allow the sauce to reduce further and achieve a thick, rich consistency. Serve hot, garnished with fresh cilantro if you like.

Nutrition

Calories: 482kcalCarbohydrates: 12gProtein: 38gFat: 28gSaturated Fat: 12gCholesterol: 140mgSodium: 850mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 45mgCalcium: 45mgIron: 4.2mg

Notes

This recipe is built around the principle of connection, not perfection. We embrace minimal waste and whole ingredients, maximizing flavor extraction while minimizing prep time. This Carne Guisada is unbeatably tender, deeply flavorful, and incredibly versatile - perfect for burritos, tacos, or served over rice. It freezes beautifully, making it essential for meal prepping.
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