Hearty Latin Beef Stew (Carne Guisada)

Warm up with this incredibly hearty Latin beef stew, Carne Guisada! Tender chunks of beef are slow-cooked in a rich and flavorful gravy, infused with tomatoes, onions, peppers, and aromatic spices. This easy homemade recipe is perfect for a comforting family meal.

Keyword Focus: Carne Guisada, Latin Beef Stew, Beef Stew Recipe, Easy Stew Recipe, Comfort Food.

Yields: 6-8 servings Prep time: 20-30 minutes Cook time: 2-3 hours

Ingredients:

2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
2-4 cloves garlic, minced
1-2 jalapeños, seeded and minced (optional, for heat)
2 tablespoons all-purpose flour
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 cups beef broth
1-2 tablespoons chili powder (adjust to taste)
1 teaspoon ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
½ teaspoon paprika
1 bay leaf
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, warm tortillas, or bolillos, for serving

Equipment:

Large pot or Dutch oven
Cutting board
Sharp knife
Spoon or spatula

Instructions:

Season and Sear the Beef: Season the beef cubes generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until nicely browned. Remove the beef from the pot and set aside.
Sauté Aromatics: Add the chopped onion and bell pepper to the pot and cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Make a Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until the flour is lightly browned. This helps to thicken the stew.
Add Tomatoes and Broth: Gradually stir in the diced tomatoes (with their juices) and tomato sauce. Then, slowly pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Add Spices and Beef: Return the browned beef to the pot. Stir in the chili powder, cumin, oregano, paprika, and bay leaf. Bring the mixture to a simmer.
Simmer the Stew: Reduce the heat to low, cover the pot, and simmer gently for 2-3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. If the stew becomes too thick, you can add a little more beef broth.
Adjust Seasoning and Serve: Once the beef is tender, remove the bay leaf. Taste the stew and adjust the salt, pepper, and chili powder as needed. Stir in some fresh cilantro before serving.
Serve Hot: Ladle the Carne Guisada over cooked rice, serve with warm flour or corn tortillas for scooping, or alongside crusty bolillos for dipping.

Tips and Variations:

Meat: While chuck roast is traditional, you can also use beef stew meat, round steak, or even sirloin (though sirloin will require less cooking time). Some variations use pork or goat.
Vegetables: Feel free to add other vegetables like potatoes, carrots, or even olives towards the end of the cooking time.
Spice Level: Adjust the amount of chili powder and jalapeño to control the heat. You can also add other chili peppers like chipotle for a smoky flavor.
Thickening: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a couple of tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.
Flavor Enhancers: Some recipes include a splash of soy sauce or a crumbled beef bouillon cube for extra depth of flavor.
Regional Variations: Carne Guisada varies greatly across Latin American countries and even within different regions. Some versions might include ingredients like sofrito, olives, capers, or different spice blends.
Cooking Methods: You can also make Carne Guisada in a slow cooker (cook on low for 6-8 hours or on high for 3-4 hours after searing the beef and sautéing the vegetables) or an Instant Pot (sauté beef and vegetables, then pressure cook for 30-40 minutes with natural release).