Carne Guisada – Kawaling Pinoy
Carne Guisada is a hearty, comforting stew made with tender beef and potato chunks slow-simmered in a rich, flavorful gravy of tomatoes, garlic, peppers, and spices. Perfect for homemade tacos or with rice!
This Carne Guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to one time for lunch. I previously planned to post it on my other blog, but since it’s similar to our Filipino cooking style, I think the recipe would be a good fit here on Kawaling Pinoy. It has the same rich flavor profile as our tomato-based classics, such as mechado, but with added earthy notes from the herbs and spices.
Ingredient notes
- Tough cuts like beef chuck roast, which are well-marbled and collagen-rich, are perfect for low-and-slow cooking, resulting in very tender meat and a nice, thick sauce. Brisket, beef round, or boneless beef shanks are also good options.
- Like in our picadillo soup, this beef stew’s base is the holy trinity of Filipino flavors: onions, garlic, and tomatoes, while bell peppers are also a common addition to our classic dishes such as afritada and pork menudo.
- Cumin, chili pepper, and oregano are the backbone of Tex-Mex cooking, adding warmth, earthiness, and aroma.
- Beef broth and tomato paste provide the base for the sauce. A generous sprinkling of flour gives it a velvety gravy consistency.
- I like to add potatoes to stretch the dish, an inexpensive and tasty way to bulk up the meal and increase servings
How to make carne guisada
Pat the meat dry, and do not overcrowd the pan so the meat sears and browns properly. Cook in batches as needed so they develop a nice crust instead of steaming in the pot.
No need to wash the pan in between searing the meat and sautéing the aromatics. Those browned bits left at the bottom of the pan, called fond, bring amazing flavor and color to the stew.
Do not rush! This recipe takes about 1 ½ to 2 hours. By cooking at a gentle heat, you prevent the proteins from seizing, ensuring the meat stays moist and juicy rather than drying out.
Cook tip
Sauce too thick? Loosen it with more broth or water. Sauce too thin? Mix a tablespoon of flour or cornstarch with cold water, slowly whisk in the slurry to the bubbling pot, and simmer for a few more minutes to the desired consistency.
How to serve and store
- Give this easy yet flavorful Mexican-style braised beef for dinner tonight. It’s traditionally served with Spanish rice and beans, but it’s just as amazing, sandwiched between warm tortillas for a taco dinner. I li
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F or microwave at 2- to 3-minute intervals until completely heated, stirring well between intervals.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Mexican-style Braised beef and potatoes in tomatoes and spices for an easy weeknight dinner. This carne guisada is hearty, boldly flavored, and amazing with rice!
Course: Main Entree
Servings
Ingredients
- 3 pounds beef chuck eye roast cut into 1-inch cubes
- salt and pepper to taste
- oil
- 1 large onion peeled and chopped
- 1 large bell pepper seeded, cored, and diced
- 6 cloves garlic peeled and minced
- 4 large Roma tomatoes diced
- 4 tablespoons flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 2 large potatoes peeled and cubed
Instructions
Season the beef with salt and pepper to taste.
In a Dutch oven or wide pan over high heat, heat oil. Sear the beef in batches until browned. Remove from the pan and set aside.
Add more oil to the pan as needed. Add onions and bell peppers until softened. Add garlic and continue sauteing until fragrant.
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
Sprinkle in flour and stir.
Slowly pour in the broth, whisking to prevent lumps. Bring to a boil until slightly thickened.
Add tomato paste, chili powder, cumin, and oregano. Return the beef and stir to combine.
Lower heat, cover, and simmer for about 1 ½ to 2 hours or until the meat is very fork tender, adding more water in ½ cup increments if needed.
Add potatoes and cook for about 8 to 10 minutes or until tender and the sauce is thickened.
Season with salt and pepper to taste. Serve hot.
Nutrition Information
Calories: 716kcal, Carbohydrates: 20g, Protein: 71g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 2g, Cholesterol: 235mg, Sodium: 1028mg, Potassium: 1791mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2638IU, Vitamin C: 74mg, Calcium: 112mg, Iron: 9mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
