Hearty Carne Guisada: A Mexican Beef Stew That’ll Warm Your Soul!
Imagine coming home to the rich aroma of tender beef simmering in a spicy, savory gravy. That’s the magic of Carne Guisada, a Mexican beef stew that’s both comforting and exciting. This dish transforms simple ingredients into a flavor-packed meal that will have your taste buds dancing.
Carne Guisada is more than just a stew; it’s a celebration of bold flavors and tender textures. As the beef slow-cooks, it absorbs the essence of fresh vegetables and aromatic spices, creating a harmonious blend that’s perfect for spooning over rice or scooping up with warm tortillas. It’s a versatile dish that’s equally at home on a casual weeknight or as the star of a weekend gathering.
This hearty stew has its roots in Mexican cuisine, where it’s often served as a filling for tacos or burritos. The addition of Ancho chilies gives it a distinctive smoky flavor that sets it apart from other beef stews. Rich in protein and packed with vegetables, Carne Guisada is not only delicious but also a nutritious choice for a satisfying meal. Pair it with a cold Mexican beer or a glass of robust red wine to complete the experience.
Hearty Carne Guisada Recipe
Ingredients:
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 Ancho chilies, stemmed, seeded, and chopped
2 large tomatoes, diced
2 cups beef broth
1 tablespoon ground cumin
1 teaspoon dried oregano
2 bay leaves
Salt and black pepper to taste
1/4 cup all-purpose flour
1/4 cup water
Chopped fresh cilantro for garnish
Instructions:
1. Season the beef cubes generously with salt and black pepper.
2. In a large cast iron skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
3. In the same pot, add the onion, bell pepper, and garlic. Sauté for about 5 minutes until the vegetables start to soften.
4. Add the chopped Ancho chilies and cook for another minute, stirring constantly.
5. Return the beef to the pot and add the diced tomatoes, beef broth, cumin, oregano, and bay leaves. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until the beef is tender.
7. In a small bowl, whisk together the flour and water to make a slurry. Slowly stir this into the stew to thicken the gravy.
8. Cook for an additional 10-15 minutes until the gravy has thickened to your liking.
9. Taste and adjust seasoning if necessary.
10. Remove the bay leaves and garnish with fresh cilantro before serving.
Notes:
- For a spicier version, add a diced jalapeño pepper along with the bell pepper.
- You can also serve this stew over rice, with warm tortillas, or use it as a filling for tacos or burritos.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Information
Serving Size: 1 cup (approximately 250g)
Calories: 350
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 420mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Protein: 35g
Other Information
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Equipment Used: Large pot, cast iron skillet or Dutch oven, cutting board, knife
Estimated Cost per Serving: $3.50
Total Cost: $21.00 (6 servings
In Conclusion, Hearty Carne Guisada
Carne Guisada is a testament to the magic that happens when simple ingredients are given time to meld and develop complex flavors. This dish showcases the beauty of slow cooking, transforming tough cuts of beef into tender, flavorful morsels swimming in a rich, spicy gravy. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this Carne Guisada recipe is sure to become a favorite in your culinary repertoire.
Check out these awesome Keto-friendly recipes here.
This recipe was first published at texini.com and republished here as a contributor to foodcuisinehub.com. Thanks to our contributors who become a member of our larger association ‘Creative Community’.
Join us on Facebook at Sherry Kay Cooks!
Thank you to our contributor, TEXINI for this awesome recipe.
