Carne Guisado Colombian Stewed Beef
Immerse your taste buds in the comforting flavors of *Carne Guisado*, a Colombian stewed beef recipe that brings traditional Latin American home cooking straight to your table. This hearty dish features tender beef chuck simmered slowly in a rich, fragrant tomato-based sauce infused with aromatic spices like cumin, paprika, and oregano. Generous chunks of potatoes and carrots soak up the robust flavors, making every spoonful satisfying and packed with nutrition. Perfectly paired with warm arepas, fluffy white rice, or crispy fried plantains, this one-pot wonder is a celebration of bold flavors and soulful cooking. With simple ingredients like onions, garlic, and fresh cilantro, this Colombian classic is as approachable as it is delectable, making it an ideal choice for family dinners or gatherings. Taste tradition with every bite and relish the heartwarming essence of South American cuisine!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 1 medium white onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 4 medium ripe tomatoes (peeled and chopped)
- 2 large potatoes (cut into 1-inch cubes)
- 3 medium carrots (sliced into rounds)
- 3 cups beef stock
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup cilantro (chopped, for garnish)
- 1 leaf bay leaf
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with 1.5 teaspoons of salt and black pepper. Sear the beef in batches until browned on all sides. Remove the browned beef and set aside.
In the same pot, add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes, until softened and fragrant.
Stir in the cumin, paprika, and oregano, cooking for another minute to toast the spices.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
Return the browned beef to the pot. Pour in the beef stock, and add the bay leaf. Stir to combine.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the potatoes and carrots to the pot. Cover and continue to simmer for another 30-35 minutes, or until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with the remaining salt if necessary.
Remove the bay leaf before serving. Garnish with freshly chopped cilantro and serve hot with rice, arepas, or fried plantains.
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8188 mg | 356% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 29.9 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 5833 mg | 124% | |
*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.
