Carne Asada Cube Stew Carne Guisada
Warm, hearty, and full of bold Tex-Mex flavors, Carne Asada Cube Stew, or Carne Guisada, is the perfect comfort dish to satisfy your cravings. Featuring tender chunks of slow-simmered beef chuck roast, a rich tomato-based stew infused with aromatic spices like cumin, chili powder, and oregano, and the gentle heat of jalapeño, this recipe delivers a depth of flavor that will transport you to a cozy family dinner table. Thickened with a cornstarch slurry for a velvety finish, this stew pairs beautifully with warm tortillas or fluffy steamed rice. Ready in just over two hours, this one-pot wonder is ideal for hands-off cooking while still offering an authentic, satisfying meal for the whole family. Perfect for cozy nights or casual gatherings, this Carne Asada-inspired Carne Guisada is a must-try for lovers of rich, flavorful stews!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, diced (optional)
- 2 large tomatoes, diced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1.5 teaspoons cumin powder
- 1 teaspoons chili powder
- 1 teaspoons paprika
- 1 teaspoons oregano
- 1 bay leaf
- 2 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add olive oil.
Season the cubed beef chuck roast with salt and black pepper.
Sear the beef in batches for 2-3 minutes on each side until browned. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and diced jalapeño (if using) and cook for 1 minute until fragrant.
Stir in the diced tomatoes, tomato paste, cumin, chili powder, paprika, and oregano. Cook for 2 minutes to deepen the flavors.
Return the seared beef to the pot and pour in the beef broth. Add the bay leaf and bring the mixture to a boil.
Reduce heat to low, cover the pot with a lid, and let the stew simmer for 90 minutes, stirring occasionally.
Check the beef for tenderness. It should break apart easily. If not, continue cooking for an additional 20-30 minutes.
Once the meat is tender, mix the cornstarch and water in a small bowl to create a slurry. Slowly stir the slurry into the stew to thicken the sauce.
Simmer for an additional 5 minutes, then remove the bay leaf.
Taste the stew and adjust seasoning with more salt or pepper if needed.
Garnish with fresh cilantro before serving. Serve hot with warm tortillas or over steamed rice.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5684 mg | 247% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 20.8 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4480 mg | 95% | |
*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.
