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!

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.

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.

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.

Carne Guisada Recipe - LittleSpoonBites

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

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Instructions

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.
Brown the Beef: Add the cubed chuck steak to the pot. Cook, stirring occasionally, until the beef is browned on all sides.
Add Vegetables: Stir in the chopped bell pepper and cook for a couple of minutes until it softens.
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.
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.
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.
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.
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