Carne Guisada
If the way to a man’s heart is through his stomach, then the same could be said about winning a woman’s affection because carne guisada is always a charmer
The Latin American origins of this hearty Texas staple are much debated. However, think of the dish as beef stew’s cousin, but from the favorite side of the family. Its name means “stewed meat,” which is a great disservice to this tender beef simmered in a rich spice sauce or gravy. Carne guisada should not be confused with its sibling, carne asada, which is a grilled beef dish.
Like most stew-type dishes, this recipe is easy to prepare and forgivable. If it’s too thick, thin with small amounts of water until you reach the desired consistency. You can adjust the seasoning amounts to your preference; for instance, some recipes also call for oregano.
Serve carne guisada over white rice or thicken it with a small amount of flour and spoon it into a warm flour tortilla. The thickened version is excellent served atop a baked potato. Makes six to eight servings.
Ingredients
2 ½ Tbsp. olive oil
2 lb stew beef, cut into cubes
1 large onion, chopped small
1 diced medium green bell pepper
½ diced medium red bell pepper
5 gloves garlic, minced
2 Tbsp. tomato paste
1 14.5 oz can petite diced tomatoes
2 Tbsp. all-purpose flour for thickening
1 tsp. salt
½ tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
2 cups beef broth, such as Swanson
Fresh cilantro for garnish
Instructions
- Begin by heating oil in a deep skillet over medium heat. Once hot, add onions and cook until translucent. Add garlic and continue cooking until fragrant.
- Add the meat to the skillet and cook until browned on all sides. Then, add peppers and cook for a couple of minutes until they soften.
- Stir in the tomato paste and canned tomatoes and cook for an additional few minutes until they’re incorporated.
- Add flour to the skillet mixture and cook until well blended. Pour in the broth and season with salt, pepper, cumin, and chili. Bring the mixture to a boil, and then reduce the heat to low.
- Cover the skillet and let the mixture simmer for two hours, stirring occasionally. Watch, and add water as needed to keep the mixture from getting too thick and sticking. Once the meat is tender, serve the carne guisada hot over rice or in a flour tortilla and garnish with chopped fresh cilantro.