Hearty Beef Carne Guisada: A Flavorful Latin Stew Made Easy

Carne guisada, which translates to “stewed meat,” is a classic Latin American dish known for its rich, slow-cooked flavor and tender texture. Traditionally made with beef simmered in a tomato-based gravy, this dish varies by region but always delivers comforting warmth in every bite.

In this version, we stick with beef and avoid any pork or ham products, making it suitable for pork-free diets while retaining all the original heartiness. The beauty of carne guisada lies in its simplicity—basic ingredients like onions, bell peppers, garlic, and tomatoes are transformed into a flavorful stew that deepens with time. It’s perfect for anyone who wants a satisfying, one-pot meal that’s easy enough for a weeknight dinner but special enough to serve to guests.

Let’s explore how to make this comforting stew step by step, complete with helpful beginner tips and ideas for how to serve it.

Ingredients and Preparation

Before you begin cooking, gather and prep the following ingredients:

Main Ingredients:

• 2 ½ tablespoons neutral cooking oil (vegetable or canola oil)
• 2 pounds beef chuck, cut into bite-sized cubes
• 1 large onion, chopped
• 1 large bell pepper, chopped (any color, or a mix)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
• 2 tablespoons all-purpose flour
• 2 cups beef broth (or water with beef bouillon)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder or paprika
• ½ teaspoon dried oregano
• 1 bay leaf

Optional Add-ins (based on taste):

• ¼ teaspoon cayenne pepper (for a spicier version)
• 1 small chopped jalapeño (seeded for less heat)

For Garnishing:

• Fresh chopped cilantro or parsley
• Lime wedges

Step-by-Step Instructions

Follow these simple steps to prepare the perfect beef carne guisada:

1. Brown the Beef

• In a large heavy pot or Dutch oven, heat the oil over medium-high heat.
• Add the beef cubes in batches to avoid crowding.
• Sear each batch for 2–3 minutes on each side until browned.
• Transfer the browned beef to a bowl or plate and set aside.

2. Sauté Aromatics

• In the same pot, add the chopped onion and bell pepper.
• Cook for about 5 minutes or until soft and slightly caramelized.
• Add the garlic and cook for another 30 seconds, stirring constantly.

3. Build the Flavor Base

• Add the tomato paste and diced tomatoes.
• Stir to combine and let cook for about 3 minutes to deepen the flavor.
• Sprinkle the flour over the mixture and stir well to coat the vegetables.

4. Add the Spices

• Return the browned beef to the pot.
• Sprinkle in the salt, black pepper, cumin, chili powder (or paprika), oregano, and bay leaf.
• Stir everything to ensure even distribution of the seasoning.

5. Simmer Low and Slow

• Pour in the beef broth, just enough to cover the meat.
• Bring the pot to a boil, then reduce the heat to low.
• Cover and simmer gently for 1½ to 2 hours, stirring occasionally.
• Add more broth or water if the liquid level drops too much.
• The stew is done when the beef is fork-tender and the sauce has thickened into a rich gravy.

6. Final Touches

• Taste and adjust seasoning if needed.
• Discard the bay leaf.
• For a richer texture, let the stew sit uncovered for 10 minutes off heat to thicken slightly.
• Sprinkle with fresh cilantro or parsley just before serving.

Beginner Tips and Notes

Here are a few tips to help you succeed on your first try:

• Choose the right cut of beef: Beef chuck or stew meat works best because it becomes tender during long cooking.
• Brown the meat in batches: Don’t overcrowd the pot. Proper browning creates deeper flavor.
• Low and slow wins: Simmer gently and resist turning up the heat. A rushed stew results in tough meat and less flavor.
• Don’t skip the flour: It helps create that beautiful gravy texture that coats the meat.
• Customize the heat: If you like it spicy, add jalapeños or cayenne. If not, skip it entirely—this dish is flavorful without being hot.
• Use canned tomatoes if needed: Fresh tomatoes work well, but canned ones are perfectly acceptable and convenient.

Print

Serving Suggestions

Carne guisada is incredibly versatile. You can serve it in many different ways depending on what you’re craving or what’s available in your kitchen. Here are some great ideas:

• With White Rice
  • A classic pairing. The rich gravy soaks into the rice, making every bite satisfying.
• With Corn or Flour Tortillas
  • Warm tortillas make it easy to scoop up the meat or build your own soft taco. Add shredded cheese, avocado, or a squeeze of lime.
• With Mashed Potatoes or Plantains
  • The creamy texture of mashed potatoes complements the hearty meat well. For a Latin twist, try it with fried or boiled plantains.
• Inside Tacos or Burritos
  • Use the meat and gravy as a filling for tacos or burritos. Add beans, rice, and veggies for a complete wrap.
• With Salad or Steamed Veggies
  • For a lighter meal, pair the stew with a green salad or lightly steamed vegetables.
• As Leftovers
  • The flavor deepens overnight, making this stew even better the next day. Reheat gently over the stove or in the microwave.

Final Thought

Carne guisada is the kind of dish that brings people together. It’s warm, hearty, and filled with simple but powerful flavors. This pork-free beef version maintains the integrity of the traditional recipe while making it suitable for those avoiding pork or bacon.

Whether you’re making it for a cozy family dinner or preparing a batch for the week ahead, this stew will become a go-to comfort food. Take your time with the simmering, let the flavors develop, and enjoy the rewards of this satisfying, fuss-free dish.

Try serving it in different ways, experiment with spice levels, and don’t hesitate to make it your own. After just one bite, you’ll understand why carne guisada is a beloved classic across cultures.