Description
Carne Guisada is a traditional Mexican dish featuring tender beef chunks simmered in a savory gravy made with tomatoes, onions, and spices. It’s perfect served over rice or with warm tortillas.
Ingredients
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- 2 tablespoons vegetable oil
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 medium tomatoes, chopped
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Sear the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season the beef cubes with salt and pepper.
- Add the beef to the pot in batches, searing until browned on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add the chopped onion and bell pepper. Sauté until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Spices:
- Stir in the chopped tomatoes, cumin, chili powder, and bay leaf. Cook for 2-3 minutes until the tomatoes start to break down.
- Deglaze and Combine:
- Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
- Return the seared beef to the pot, stirring to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
- Thicken the Gravy (Optional):
- If a thicker gravy is desired, dissolve 2 tablespoons of flour in 1/4 cup of cold water to make a slurry.
- Stir the slurry into the pot and cook for an additional 10 minutes until the sauce thickens.
- Serve:
- Remove the bay leaf.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh cilantro.
- Serve hot over rice or with warm tortillas.
Notes
- For added heat, consider adding a chopped jalapeño or a dash of cayenne pepper.
- This dish can also be prepared in a slow cooker. After searing the beef and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.