A hearty, savory classic, this Carne Guisada recipe is comfort food at its finest. With irresistibly tender chunks of beef simmered in a rich, aromatic sauce full of peppers, onions, and spices, it’s a dish that practically cooks itself. Don’t let the cooking time fool you—most of it’s hands-off, making it an ideal choice for busy weeknights when you want something deeply satisfying without spending hours in the kitchen. One pot, a handful of pantry staples, and a little patience is all you need to transform simple ingredients into an unforgettable, truly soul-warming stew.

Why You’ll Love This Recipe

  • Unbeatable Flavor: Carne Guisada’s slow simmer means every bite is loaded with robust, savory flavors and melt-in-your-mouth beef.
  • Effortless Prep: The recipe is mostly about combining ingredients and letting time do the work. You’ll spend more time relaxing than chopping!
  • Perfect for Meal Prep: It reheats (and even freezes) beautifully, getting better each day as the flavors deepen.
  • Family-Friendly: This dish brings people together—you’ll have everyone asking for seconds.

Ingredients You’ll Need

Gather these ingredients for a classic pot of Carne Guisada, each bringing its own magic to the dish:

  • Oil: For browning the onions, garlic, and beef; adds depth and helps the flavors mingle.
  • Chuck Steak: This cut becomes tender and juicy when cooked low and slow; don’t swap for something leaner!
  • Onion: Adds a natural sweetness and complexity; essential for great stew base.
  • Bell Pepper: Provides color, mild bite, and a slight sweetness.
  • Garlic: Fresh garlic is non-negotiable for that pungent kick that deepens in the sauce.
  • Tomato Paste: Concentrates the tomato flavor and gives the stew rich body.
  • Fresh Tomatoes: For juicy, bright acidity and a chunkier texture.
  • All-Purpose Flour: Thickens the stew, resulting in that silky, hearty sauce everyone loves.
  • Salt and Pepper: Basic, but vital for bringing everything together.
  • Ground Cumin: The earthy, smoky backbone of any great Carne Guisada.
  • Chili Powder: It’s what gives the stew those south-of-the-border vibes—use a chili powder you love.
  • Beef Broth: The simmering liquid that infuses the meat and pulls all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to make this recipe your own! Here are some tweaks you might love:

  • Spicy Version: Add chopped jalapeño or use a hotter chili powder if you crave more heat.
  • Veggie-Boosted: Stir in diced carrots or potatoes in the last hour of cooking for extra heartiness.
  • Different Proteins: Try pork shoulder instead of beef for a slightly different flavor and texture.
  • Slow Cooker or Instant Pot: This recipe adapts perfectly to both—just adjust the cooking times (see notes below!).

How to Make Carne Guisada

Follow these straightforward steps and let your kitchen transform into the coziest spot in the house:

Step 1: Sauté the Base

Heat oil in a heavy-bottomed pot over medium heat. Add chopped onions and cook them until translucent—don’t rush this step. Add minced garlic and stir until fragrant and golden.

Step 2: Brown the Beef

Add the cubed chuck steak, making sure each piece hits the bottom for full browning. Let them brown on all sides; this helps develop deep, rich flavor.

Step 3: Add Veggies and Tomatoes

Toss in your chopped bell pepper and give it a couple of minutes to soften. Add the tomato paste and cook until it darkens slightly, then in go the diced tomatoes. Stir and let them break down for a few minutes.

Step 4: Thicken the Stew

Sprinkle in the flour. This is what thickens the sauce—stir well to coat every morsel and cook for a minute or two to get rid of any raw flour taste.

Step 5: Season and Simmer

Pour in beef broth, then season with salt, pepper, cumin, and chili powder. Stir everything together and bring to a gentle boil. Reduce the heat to low, cover, and let it simmer lazily for about 2 hours. Stir occasionally, and add water if the sauce thickens too much.

Step 6: Serve and Enjoy

Once the beef is fork-tender and the sauce is rich and silky, garnish with plenty of fresh cilantro. Your Carne Guisada is ready to serve!

Short on time? Sauté the vegetables and meat first, then transfer everything to a slow cooker or Instant Pot and follow their timing guidelines.

Pro Tips for Making the Recipe

  • Don’t Shortcut the Sear: Browning the beef really builds flavor—let it get a good crust before adding the liquids.
  • Stir Occasionally: This helps prevent sticking and ensures even cooking.
  • Monitor Consistency: Add splashes of water if the sauce reduces too much—you want it thick, but not dry.
  • Rest Before Serving: Let the stew cool slightly so the flavors settle together. It tastes even better the next day!

How to Serve

Carne Guisada is versatile and crowd-pleasing no matter how you dish it up:

  • Classic Style: Pile generous ladles over fresh steamed rice or spoon into warm flour tortillas for hearty tacos.
  • Pairs Well With: Refried beans, homemade guacamole, pickled jalapeños, or a bright green salad.
  • Topping Ideas: Add a dollop of sour cream, sprinkle with more cilantro, or even scatter crumbled cheese on top.

Leftovers make sensational burrito fillings or a satisfying topping for baked potatoes!

Make Ahead and Storage

Storing Leftovers

Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to one week.

Freezing

Carne Guisada freezes beautifully—spoon cooled stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge when ready to use.

Reheating

Reheat gently in a pot over medium heat, stirring often. If the sauce thickens too much, add a splash of beef broth or water. Microwaving works too; use short bursts and stir well to ensure even warming.

FAQs

  1. Can I make this recipe in a slow cooker?

    Absolutely. After sautéing the onion, garlic, and beef, transfer them along with the rest of the ingredients to your slow cooker. Cook on low for 6-8 hours or high for about 2-3 hours until the beef is tender. It’s a fantastic set-it-and-forget-it option!

  2. What cut of beef works best for Carne Guisada?

    Chuck steak is the gold standard here. Its marbling and texture break down beautifully during slow cooking, resulting in fork-tender meat. Avoid leaner cuts—they won’t get as meltingly tender.

  3. Can I add other vegetables?

    Definitely! Feel free to stir in diced potatoes or carrots in the last hour or so of cooking. They soak up all the savory goodness and make the stew even heartier.

  4. How do I keep my sauce from getting too thick?

    Keep an eye on the pot and add a bit of water or extra beef broth if the sauce reduces too much. Stir occasionally. The result should be a rich, slightly thick sauce that coats each bite.

Final Thoughts

There’s just something magical about a simmering pot of Carne Guisada on a weeknight—a meal that delivers maximum comfort for minimal hands-on time. Whether you serve it as a stew over rice, tucked into tortillas, or straight from the pot, you’ll appreciate how easy and rewarding this recipe is. Gather your ingredients, let them work their magic, and dive into a dish that’s as rich in tradition as it is in flavor. Give it a try soon, and enjoy every spoonful!

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Carne Guisada Recipe

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  • Author: Nora
  • Prep Time: 1 minute
  • Cook Time: 2 hours
  • Total Time: 2 hours 1 minute
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Latin American
  • Diet: Low Lactose
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Description

Carne Guisada is a hearty, flavorful Latin beef stew made with tender cubed chuck steak simmered in a savory tomato-based sauce with onions, bell pepper, and a blend of spices. Perfect for a comforting main dish, this recipe uses simple ingredients and produces tender, melt-in-your-mouth beef in a rich, aromatic gravy.

Ingredients

Units Scale

Main Ingredients

  • 2 1/2 tablespoons oil
  • 2 pounds chuck steak, cubed

Vegetables & Aromatics

  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, diced

Seasonings & Thickener

  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder

Liquids

  • 2 cups beef broth

Instructions

  1. Saute the Aromatics: Heat oil in a large pot over medium heat. Once hot, add the chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the Beef: Add the cubed chuck steak to the pot. Cook, stirring occasionally, until the beef is browned on all sides.
  3. Add Vegetables: Stir in the chopped bell pepper and cook for a couple of minutes until it softens.
  4. Add Tomato Paste and Tomatoes: Add tomato paste to the pot and cook for one minute, stirring well. Add the diced tomatoes and let cook for another 2 minutes, allowing flavors to blend.
  5. Add Flour: Sprinkle the all-purpose flour over the mixture and stir to combine. Let cook for a minute to remove the raw flour taste.
  6. Add Liquids and Seasonings: Pour in the beef broth. Season with salt, pepper, ground cumin, and chili powder. Stir well to combine and bring the mixture to a boil.
  7. Simmer: Once boiling, reduce heat to low. Cover the pot and let the stew simmer for about 2 hours, stirring occasionally. If the mixture becomes too thick, add water as needed to reach desired consistency.
  8. Serve: When the meat is very tender, taste and adjust seasoning if necessary. Serve the carne guisada warm, garnished with freshly chopped cilantro if desired.

Notes

  • To store: Let stew cool, transfer to airtight container, and refrigerate for up to 1 week.
  • To reheat: Reheat leftovers in a pot over medium heat, stirring occasionally, or microwave in 20-second intervals until hot.
  • To freeze: Cool the stew completely, transfer to freezer-safe containers, and freeze for up to 3 months.
  • Slow Cooker Option: Sauté onion, garlic, beef, and tomatoes in a skillet, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 2-3 hours.
  • Instant Pot Option: Use sauté function to cook aromatics and brown beef, then add all ingredients and cook on high pressure for 30 minutes. Let natural release for 10 minutes before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 235 kcal
  • Sugar: Not specified
  • Sodium: 602 mg
  • Fat: 10 g
  • Saturated Fat: Not specified
  • Unsaturated Fat: Not specified
  • Trans Fat: Not specified
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 27 g
  • Cholesterol: Not specified
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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