Description
Hearty carne guisada brings Mexican comfort straight to dinner tables with tender beef slowly simmered in rich, spicy sauce. Succulent meat melts in your mouth, promising a deeply satisfying meal that connects tradition and flavor in one delicious bowl.
Ingredients
Scale
Meat:
- 2 pounds chuck steak (cubed)
Vegetables:
- 1 large onion (chopped)
- 1 large bell pepper (chopped)
- 3 cloves garlic (minced)
- 2 large tomatoes (diced)
Seasonings and Other Ingredients:
- 2 1/2 tablespoons (37.5 milliliters) oil
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups (480 milliliters) beef broth
Instructions
- Warm a spacious cooking vessel over medium flame, drizzling oil to coat the bottom evenly and creating a sizzling surface.
- Introduce diced onions, allowing them to become translucent and release their aromatic essence, approximately 3-4 minutes. Incorporate minced garlic, stirring until fragrant.
- Introduce robust chuck steak cubes, searing each piece until a rich golden-brown crust develops on all surfaces, creating deep flavor foundations.
- Fold in vibrant bell peppers, letting them soften and meld with the developing stew, enhancing the dish’s colorful profile.
- Integrate tomato paste, stirring rapidly to caramelize and intensify its concentrated flavor. Add diced tomatoes, allowing them to break down and create a luscious base.
- Dust flour across the mixture, thoroughly blending to eliminate any potential raw flour taste and create a subtle thickening effect.
- Stream beef broth into the pot, complementing with a balanced blend of salt, black pepper, cumin, and chili powder. Elevate to a robust boil, then reduce to a gentle simmer.
- Cover and allow the stew to slowly transform, maintaining a low temperature for approximately 2 hours. Periodically stir and monitor liquid levels, adding water if the consistency becomes too dense.
- Once meat reaches a melt-in-your-mouth tenderness, plate the carne guisada and garnish with freshly chopped cilantro for a bright, herbaceous finish.
Notes
- Tenderize tough cuts of meat by cooking low and slow, allowing collagen to break down and create melt-in-your-mouth texture.
- Choose chuck steak or similar budget-friendly, well-marbled cuts for maximum flavor and tenderness in this traditional stew.
- Enhance depth by deglazing the pot with a splash of red wine or beer after browning the meat, capturing those delicious browned bits.
- Customize heat levels by adjusting chili powder or adding jalapeños for spice lovers, or reducing for mild palates.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg