Classic Carne Guisada
ID: 6c9c9343...
A comforting Mexican beef stew featuring tender, slow-cooked beef chunks in a rich, savory gravy flavored with spices, tomatoes, and peppers.
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🍳 Cooking Flow
Season the cubed beef with salt and pepper, then sear in batches until browned and set aside. → Sauté onions and bell peppers in the same pan, then mix in tomatoes and garlic. → Stir in the spices and flour, cook for 1 minute, then deglaze with water. → Mix in tomato paste and beef broth, bring to a simmer, then return the beef to the pan. → Add jalapeños and bay leaves, cover, and simmer on medium-low for 1.5 hours until beef is tender.
Cooking Steps
Brief Cooking Order
Season the cubed beef with salt and pepper, then sear in batches until browned and set aside. → Sauté onions and bell peppers in the same pan, then mix in tomatoes and garlic. → Stir in the spices and flour, cook for 1 minute, then deglaze with water. → Mix in tomato paste and beef broth, bring to a simmer, then return the beef to the pan. → Add jalapeños and bay leaves, cover, and simmer on medium-low for 1.5 hours until beef is tender.
Introduction
A comforting Mexican beef stew featuring tender, slow-cooked beef chunks in a rich, savory gravy flavored with spices, tomatoes, and peppers.
Step 1
Season the cubed beef stew meat with salt and black pepper in a dish, tossing thoroughly to ensure all pieces are evenly coated.
Step 2
Heat a small amount of oil in a large pan over medium-high heat. Sear the beef in batches for a couple of minutes on each side until nicely browned, then remove from the pan and set aside.
Step 3
Reduce the heat to medium, add a little more oil if needed, and sauté the chopped onion and green bell pepper for a couple of minutes while scraping the bottom of the pan to release the fond.
Step 4
Add the chopped Roma tomatoes and minced garlic, mixing them in well and cooking for 1 minute.
Step 5
Stir in the chili powder, ground cumin, oregano, and all-purpose flour. Cook and stir for another minute to toast the spices and flour.
Ingredients List
Important Notes
Sear the meat in batches so that it browns nicely instead of steaming in its own juices.
Scrape the bottom of the pan when sautéing vegetables to incorporate all the savory browned bits from searing the meat.
Stir constantly while adding the water and beef broth to prevent the flour from forming lumps.
This dish is not overly spicy as the jalapeños are kept whole; for a spicier version, you can chop the jalapeños or serrano peppers.
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