🥩 Carne Guisada (Mexican Beef Stew)
🕒 Prep Time: 15 min
🕒 Cook Time: 1.5 – 2 hours (or slow cooker option)
🍽️ Serves: 6
🧂 Ingredients:
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2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
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2 tbsp vegetable oil
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1 medium onion, diced
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1-2 cloves garlic, minced
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1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
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1 small green bell pepper, diced
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1 tsp ground cumin
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1 tsp chili powder (optional for Tex-Mex flavor)
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1 tsp Mexican oregano
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Salt and pepper, to taste
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2 tbsp all-purpose flour
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2½ cups beef broth (or water + bouillon)
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Optional: splash of beer for extra depth
🍳 Instructions:
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Brown the Beef:
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef in batches, seasoning with salt and pepper. Set aside. -
Sauté Veggies:
In the same pot, add a bit more oil if needed. Sauté onions, bell pepper, and garlic until soft (about 5 minutes). Add tomato and cook until it begins to break down. -
Add Spices & Flour:
Stir in cumin, oregano, and chili powder (if using). Sprinkle in the flour and cook for 1 minute, stirring constantly to coat the vegetables and beef. -
Simmer:
Return the beef to the pot. Slowly pour in beef broth while stirring to create a thickened gravy. Add a splash of beer if desired. -
Cover and Cook:
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beef is very tender and gravy is rich. Add more broth if needed to maintain consistency. -
Taste and Adjust:
Season with salt and pepper to taste. The stew should be thick, flavorful, and spoon-tender.
🌮 Serving Ideas:
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With Mexican rice and beans
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As a filling for flour tortilla tacos
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Over mashed potatoes or with warm tortillas for dipping
🐢 Slow Cooker Option:
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Sear the meat and sauté veggies as above.
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Transfer to a slow cooker with remaining ingredients.
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Cook on low for 6–8 hours or high for 4–5 hours, until beef is fork-tender.
Let me know if you want a spicier version, a Tex-Mex style, or how to make it in an Instant Pot.