Easy Carne Guisada Recipe
I always say that in another life I was probably Italian or Mexican because those are my favorite cuisines of all time. This time of year as we approach Cinco de Mayo is also a favorite time of the year for me because it gives me an excuse to start making all kinds of Mexican or Latin dishes. Not that I need an excuse. But let’s talk about this Carne Guisada because it’s hands down my favorite beef stew ever. Carne Guisada literally means stewed meat. You’ll want to use a stewing meat in this recipe, because we’re slowly cooking it, so it has time to become fork tender and delicious. The beef is slowly cooked in this flavorful gravy that’s loaded with lots of great spices and is thick and rich.
Beef – Since, we’re slowly cooking the beef, any stew meat will be perfect for this recipe such as chuck roast, or beef round. Broth – The best would be a beef broth, preferably low sodium, but you can use a vegetable stock as well. Veggies – You’ll need onion, bell peppers and some fresh garlic here to add lots of great flavor to our gravy. Tomatoes – I prefer using Roma tomatoes cut into pieces, but any regular tomatoes will work. You can also use diced tomatoes. Tomato Paste – The tomato paste will intensify the umami tomato flavor already in the dish. Spices – You’ll need some chili powder, cumin, salt, pepper and a beef bouillon. Feel free to adjust the quantities to your preference. My chili powder was a mild one, so if you’re using a hot chili powder, you can use less. Flour – We’ll need some all-purpose flour to thicken our gravy. Oil – We need some olive oil or even vegetable oil to sear the beef in.
Can I Make This Stew Gluten Free
You can definitely replace the flour with corn starch, just make a slurry with a couple tablespoons of corn starch and a couple tablespoons of water then add as needed to achieve desired gravy thickness. Also make sure that other ingredients used are gluten-free.
Instant Pot Carne Guisada
The great news is that you can make this beef stew quicker in your pressure cooker. Simply sear the meat as instructed then add all the ingredients, minus the flour and stir. Cook on high pressure for 35 minutes then make a corn starch slurry with a couple tablespoons of corn starch and a couple tablespoons of water. Stir a bit at a time into the stew as needed to achieve desired gravy thickness.
What’s The Best Beef To Use For Stew
Make sure you use the right cut of meat for your stew! Opt for a less expensive, tougher cut. Because of the slow cooking, tougher beef cuts like chuck or round break down and become really tender and that’s exactly what we want in a stew, fall apart tender beef! These are the best beef options for your stew:
Chuck Roast (my preference) Top Round Rump Roast Chuck Shoulder Eye Round Roast
Leftovers
Store leftover carne guisada in an airtight container for 3 to 5 days. You can also freeze it for up to 6 months. Simply reheat it in the microwave or in a skillet by adding a splash of beef broth to it.
More Latin Recipes To Try
Birria Tacos Carne Asada Pollo Asado (Chicken Asado) Arroz Con Pollo Tacos Al Pastor Pork Carnitas Barbacoa Chimichangas Sopapillas
