Carne Guisado
Transport your taste buds to the heart of Latin American cuisine with this rich and comforting Carne Guisado, a traditional beef stew that brims with bold, robust flavors. Tender chunks of seared beef simmer slowly in a savory tomato-based broth infused with aromatic spices like cumin, paprika, and oregano. Hearty potatoes and sweet carrots soak up the flavorful juices, creating a dish that’s equal parts satisfying and wholesome. Perfectly suited for weeknight dinners or weekend gatherings, this one-pot wonder is easy to prepare yet packed with soul-soothing depth. Serve it over fluffy white rice or pair it with warm tortillas for a meal that’s as versatile as it is irresistible. With keywords like “traditional beef stew,” “Latin American cuisine,” and “one-pot comfort food,” this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 1 medium bell pepper (diced, any color)
- 4 units garlic cloves (minced)
- 14.5 oz diced tomatoes (canned, undrained)
- 2 tbsp tomato paste
- 3 cups beef broth
- 3 medium potatoes (peeled and quartered)
- 2 medium carrots (sliced into 1/2-inch rounds)
- 1 unit bay leaf
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp cilantro (chopped, for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon black pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches to avoid overcrowding, searing the cubes on all sides until browned. Remove the browned beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion and bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste, cumin, paprika, and oregano, cooking for 1-2 minutes to allow the spices to bloom.
Pour in the diced tomatoes (including their juices) and beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
Return the seared beef cubes to the pot along with the bay leaf. Bring everything to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the potatoes and carrots to the pot. Cover and continue simmering for another 30-40 minutes, or until the beef is tender and the vegetables are fork-tender.
Taste the stew, adjusting salt and pepper if needed.
Remove the bay leaf and discard. Garnish the Carne Guisado with freshly chopped cilantro before serving.
Serve hot over white rice or with warm tortillas.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1124 mg | 24% | |
*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.
