6 Point Carne Guisada Latin Beef Stew
Dive into the heart of comfort food with this 6 Point Carne Guisada Latin Beef Stew, a soul-warming dish packed with bold Latin flavors. Tender chunks of beef chuck roast are slow-simmered in a robust tomato-based broth flavored with aromatic spices like cumin, smoked paprika, and chili powder. Fresh vegetables like potatoes, carrots, onions, and bell peppers add heartiness, while a touch of cilantro offers a vibrant finish. Perfectly seasoned and simmered to perfection, this Latin-inspired beef stew pairs beautifully with rice, tortillas, or crusty bread, making it a versatile and satisfying meal. With just 6 points per serving (for those tracking), it’s a guilt-free indulgence that doesn’t compromise on flavor. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing dish, this stew is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 3 cups beef broth
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Cut the beef chuck roast into 1-1.5 inch cubes. Pat the beef dry with paper towels to ensure good browning.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper, then sear them in the hot oil in batches. Ensure all sides are browned but do not overcrowd the pot. Remove beef and set aside.
In the same pot, add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant.
Stir in the diced tomatoes with their juices, beef broth, cumin, smoked paprika, chili powder, oregano, and the bay leaf.
Return the browned beef cubes to the pot, ensuring they are submerged in the liquid. Bring the stew to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Cook for 60 minutes, stirring occasionally.
Add the diced potatoes and sliced carrots to the pot. Stir to combine and continue cooking for another 45-60 minutes, or until the beef and vegetables are tender.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Garnish with fresh cilantro, if desired, and serve hot with rice, tortillas, or crusty bread.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6207 mg | 270% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 29.6 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6589 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
