Entrée: United States – Carne Guisada

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Additional 5 min

Total 2 hrs 30 min

Ingredients

2 to 2 1/2 lb (900 to 1,125 g) beef chuck, cut into 1-inch cubes
2 tbsp (30 ml) neutral oil (vegetable or canola)
1 large yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 medium tomatoes, diced (or 1 can diced tomatoes, 14.5 oz / 411 g, drained)
1 to 2 jalapeños, seeded and diced (optional)
2 cups (480 ml) low-sodium beef broth
1/2 cup (120 ml) water or beer
2 tbsp (30 ml) tomato paste
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano (preferably Mexican oregano)
1 tsp smoked paprika (optional)
1 bay leaf
2 tsp kosher salt, divided, plus more to taste
3/4 tsp freshly ground black pepper
2 medium russet potatoes, peeled and cut into 1-inch cubes (optional)
1 tbsp (15 ml) Worcestershire sauce (optional)
2 tbsp (16 g) all-purpose flour
1/3 cup (80 ml) cold water (for slurry)
1 tbsp (15 ml) apple cider vinegar or fresh lime juice, to finish
Chopped cilantro, for garnish (optional)
Warm flour tortillas, for serving

Instructions

1. Pat the beef dry with paper towels. Season with 1 teaspoon of the salt and all of the black pepper.
2. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until well browned on at least two sides, 6–8 minutes per batch. Transfer browned beef to a plate.
3. Reduce heat to medium. Add the onion, bell pepper, and jalapeño (if using). Sauté until softened and lightly golden, 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste, cumin, chili powder, oregano, and smoked paprika (if using). Cook, stirring, 1 minute to bloom the spices.
5. Pour in the beef broth and water or beer, scraping up any browned bits from the bottom. Return the beef and any accumulated juices to the pot. Add the tomatoes, bay leaf, and Worcestershire (if using). Bring to a gentle boil.
6. Reduce to a low simmer, cover, and cook until the beef is beginning to get tender, about 1 1/2 hours, stirring occasionally.
7. Add the potatoes (if using) and the remaining 1/2 teaspoon salt. Continue simmering, covered, until the beef and potatoes are very tender, 30–40 minutes more.
8. Make a slurry by whisking the flour with the 1/3 cup cold water until smooth. Stir the slurry into the stew and simmer uncovered, stirring, until the gravy thickens and loses any raw flour taste, 5–10 minutes. If too thick, loosen with a splash of broth or water; if too thin, simmer a bit longer.
9. Remove the bay leaf. Stir in the vinegar or lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
10. Serve hot with warm flour tortillas, rice, and beans. Garnish with chopped cilantro if desired.