Description
Tender chunks of chuck steak simmer with onion, bell pepper, garlic, tomatoes, cumin, and chili powder in a rich, savory beef gravy. Serve this comforting carne guisada with warm tortillas, rice, beans, or mashed potatoes.
Ingredients
Scale
- 2 1/2 tablespoons neutral cooking oil
- 2 pounds chuck steak, cut into bite-size cubes
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 large tomatoes, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
- Chopped fresh cilantro, for serving, optional
Instructions
- Cut the chuck steak into even, bite-size cubes and pat the pieces dry with paper towels. Chop the onion and bell pepper, mince the garlic, and dice the tomatoes.
- Heat the oil in a heavy pot or Dutch oven over medium heat.
- Add the onion and cook, stirring often, until translucent. Add the garlic and cook briefly until fragrant.
- Add the beef cubes and brown them on all sides. Work in batches when necessary to prevent crowding.
- Return all the beef to the pot. Add the bell pepper and cook for 2 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes and cook for 2 minutes while scraping the browned bits from the bottom of the pot.
- Sprinkle in the flour and stir continuously until no dry streaks remain.
- Slowly pour in the beef broth while stirring. Add the salt, black pepper, cumin, and chili powder.
- Bring the mixture to a boil, then immediately reduce the heat to low.
- Cover the pot and simmer gently for 2 hours. Stir occasionally and add small splashes of water if the gravy becomes too thick.
- Once the beef feels fork-tender, taste and adjust the seasoning.
- Serve the carne guisada hot with chopped fresh cilantro, warm tortillas, rice, or beans.
Notes
- Pat the beef dry before browning so it develops a deeper savory crust.
- Keep the stew at a gentle simmer because a hard boil may make the beef firm and reduce the gravy too quickly.
- Add water or beef broth a few tablespoons at a time if the gravy becomes too thick.
- Refrigerate leftovers in an airtight container for up to 1 week.
- Freeze cooled leftovers for up to 3 months.
- Thaw frozen carne guisada overnight in the refrigerator and reheat gently with a splash of broth or water.
- Prep Time: 1 minute
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 3
- Sodium: 602
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 27
- Cholesterol: 75