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There is something deeply comforting and soul-satisfying about a well-made, hearty stew, and the Carne Guisada (Braised Beef) Recipe is exactly that — a rich, tender, boldly flavored dish that warms you from the inside out. Featuring melt-in-your-mouth chunks of beef simmered slowly in a savory tomato-and-spice infused gravy, this Mexican classic is a true crowd-pleaser that’s perfect for cozy family dinners or impressing guests with minimal fuss. Whether you’re new to this recipe or a longtime fan, get ready to dive into a dish where every bite tells a story of slow-cooked love and vibrant spices.
Ingredients You’ll Need
Getting started with this Carne Guisada (Braised Beef) Recipe is wonderfully simple since the ingredients are straightforward but crucial. Each component plays an important role — from the quality of the beef to the layers of spices that build that irresistible flavor and color in the stew.
- 2 pounds beef chuck cut into 1-inch cubes: Choose a cut with some marbling to ensure tender, juicy meat after slow braising.
- 2 tablespoons vegetable oil: For browning the beef and sautéing the vegetables, adding depth to the overall flavor.
- 1 medium onion finely chopped: Adds sweetness and a base layer of savory flavor.
- 1 green bell pepper finely chopped: Brings a fresh, mild bite and color that livens the stew.
- 3 cloves garlic minced: Garlic’s aroma and pungency elevate every hearty spoonful.
- 2 tablespoons all-purpose flour: Helps thicken the gravy to a luscious consistency.
- 2 teaspoons ground cumin: Offers earthiness and a smoky warmth characteristic of traditional Mexican stews.
- 1 teaspoon chili powder: Adds mild heat and a complexity that makes this stew truly sing.
- 1 teaspoon paprika: Contributes a subtle sweetness and vibrant red hue.
- 1/2 teaspoon dried oregano: Provides herbal notes that beautifully balance the tomato richness.
- 1/2 teaspoon salt: Essential for seasoning the beef and enhancing all flavors.
- 1/4 teaspoon black pepper: Adds a gentle bite to round out the spices.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce wonderfully.
- 2 cups beef broth: The flavorful liquid that transforms everything into tender joy.
- 1 bay leaf: Infuses subtle earthiness during the braising process.
- 1 tablespoon apple cider vinegar or lime juice: A bright splash of acidity that cuts through the richness.
- 2 tablespoons chopped fresh cilantro (optional): For a fresh, herbal finish once the dish is plated.
How to Make Carne Guisada (Braised Beef) Recipe
Step 1: Brown the Beef
Begin by heating your vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Browning the beef chunks in batches may seem like extra work, but it’s absolutely worth it because that golden crust forms the foundation of flavor you’ll notice in every tender piece later. Work patiently to get a nice sear on all sides, then set the beef aside to rest while you build the base.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion and green bell pepper. Stir them occasionally as they soften and become fragrant, about five minutes. This step is key to developing that deep, savory backbone. Add the minced garlic last and cook for just thirty seconds until fragrant — garlic burns quickly, so watch it closely.
Step 3: Create the Roux and Spice Mix
Sprinkle in the flour and stir vigorously to coat the vegetables. Give it about one minute of cooking to remove the raw flour taste, which helps achieve a silky, thickened sauce later. Now add the cumin, chili powder, paprika, oregano, salt, and black pepper, stirring so every vegetable piece gets lovingly coated with these vibrant spices.
Step 4: Build the Sauce
Mix in the tomato paste until it’s evenly distributed, then slowly pour in the beef broth while scraping the bottom of the pot to lift those flavorful browned bits stuck from searing the beef. This is the magic that creates a deeply layered, rich gravy that clings beautifully to the meat.
Step 5: Braise the Beef
Return the browned beef cubes to the pot, nestle in the bay leaf, and bring everything to a gentle simmer. Cover the pot and reduce heat to low, letting the beef cook undisturbed for 1 1/2 to 2 hours. Stir occasionally to prevent sticking. This slow braise breaks down the connective tissue and transforms the beef into irresistibly tender morsels swimming in a thick, flavorful gravy.
Step 6: Brighten and Finish
Once the beef is fork-tender and the sauce has thickened beautifully, stir in the apple cider vinegar or lime juice. This final splash of acidity brightens the flavors and balances the richness perfectly. If you like, sprinkle chopped fresh cilantro on top for a fresh, herbaceous note that really makes the dish pop on the palate.
How to Serve Carne Guisada (Braised Beef) Recipe
Garnishes
Fresh chopped cilantro is the classic, vibrant garnish that complements the deep flavors of the stew and adds a burst of color. A few lime wedges on the side also invite a little extra citrus zing if desired. For a touch of creaminess, a dollop of sour cream or a sprinkle of crumbled queso fresco can take this dish to another level.
Side Dishes
Carne guisada is traditionally served alongside warm, soft tortillas that soak up the flavorful gravy perfectly. Fluffy white rice or savory refried beans also make excellent companions, each helping to balance and round out the meal. If you’re feeling adventurous, try serving with Mexican street corn or a fresh cabbage slaw for complementary textures.
Creative Ways to Present
For a more casual vibe, pile carne guisada onto freshly made corn or flour tortillas for homemade tacos topped with your favorite fixings. You can also serve it over creamy mashed potatoes or polenta for a comforting twist. Another fun idea is to use this braised beef as a filling for enchiladas, adding shredded cheese and baking until bubbly for an irresistible dinner option.
Make Ahead and Storage
Storing Leftovers
Carne guisada actually tastes better the next day, making it a wonderful dish to prepare ahead. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, and reheating is quick and easy.
Freezing
This recipe freezes beautifully! Portion out the cooled stew into freezer-safe containers or zip-top bags, leaving some room for expansion. Frozen, it will keep for up to 3 months. Just thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
To reheat, warm the carne guisada gently in a saucepan over low heat, stirring occasionally until heated through. You may want to add a splash of beef broth or water if the sauce has thickened too much. Avoid microwaving at high power to keep the beef tender and the sauce silky.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While beef chuck is ideal for its marbling and tenderness after slow cooking, you can also use brisket or short ribs. The key is choosing a cut suited for braising that becomes tender with long, slow heat.
How spicy is the Carne Guisada (Braised Beef) Recipe?
This stew offers a mild to moderate heat level thanks to chili powder. You can adjust the spice by adding more chili powder for heat or omitting it altogether for a gentler flavor. Fresh jalapeños can also be added if you want a kick.
What can I do if I want a thicker gravy?
If you prefer a thicker sauce, remove the lid and simmer the stew uncovered for the last 15 minutes of cooking. This reduction will concentrate the flavors and thicken the gravy to your liking.
Is this recipe gluten-free?
The all-purpose flour used to thicken the stew contains gluten, but you can substitute it with cornstarch or a gluten-free flour blend if you are sensitive or allergic to gluten.
Can I prepare Carne Guisada (Braised Beef) Recipe in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the sauce is thickened.
Final Thoughts
If you’re craving a meal that feels both special and homemade, this Carne Guisada (Braised Beef) Recipe is a must-try. Its warm spices, tender meat, and comforting gravy create a deeply satisfying dining experience that feels like a big, flavorful hug. I truly hope you enjoy making and sharing this classic dish as much as I do — it’s a wonderful way to bring people together around the table and celebrate good food made with love.
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Print
Carne Guisada (Braised Beef) Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Carne Guisada is a comforting Mexican braised beef dish made with tender chunks of beef chuck simmered in a flavorful gravy of vegetables, spices, and beef broth. This slow-cooked stew is perfect served with rice, tortillas, or beans and is richer the next day as the flavors meld beautifully.
Ingredients
Meat and Vegetables
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Liquids and Oil
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon apple cider vinegar or lime juice
Garnish (Optional)
- 2 tablespoons chopped fresh cilantro
Instructions
- Brown the Beef: Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding, browning on all sides. Remove the browned beef and set aside to keep warm.
- Sauté Vegetables: In the same pot, add the finely chopped onion and green bell pepper. Cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Flour and Spices: Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1 minute to eliminate the raw flour taste. Add ground cumin, chili powder, paprika, dried oregano, salt, and black pepper, stirring to thoroughly coat the vegetables with the spices.
- Incorporate Tomato Paste and Broth: Stir in the tomato paste evenly. Slowly pour in the beef broth while scraping any browned bits off the bottom of the pot to enhance the flavor.
- Simmer the Beef: Return the browned beef cubes to the pot and add the bay leaf. Bring the mixture to a gentle simmer, then cover and cook on low heat for 1 1/2 to 2 hours. Stir occasionally until the beef is very tender and the gravy has thickened to your liking.
- Finish and Garnish: Stir in the apple cider vinegar or lime juice right before serving to add brightness. Optionally, garnish with chopped fresh cilantro for a fresh herbal note.
Notes
- Traditionally served with rice, tortillas, or beans for a complete meal.
- For a thicker gravy, uncover and simmer the stew for the last 15 minutes to reduce the liquid.
- This dish tastes even better the next day as flavors continue to develop.
