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Carne Guisada Recipe

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4.2 from 7 reviews

Carne Guisada is a hearty and flavorful Mexican beef stew made with tender sirloin steak simmered in a savory sauce of tomatoes, spices, and beef broth. This comforting dish is perfect for family dinners, served alongside warm flour tortillas and Mexican rice for a complete meal.

Ingredients

Beef and Seasonings

  • 2 pounds sirloin steak, diced into 1-inch cubes
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon Mexican oregano
  • ½ teaspoon freshly ground black pepper

Sauce and Vegetables

  • 2 cups beef broth, divided
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 1 jalapeño pepper, diced
  • 3 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • ½ teaspoon soy sauce

Instructions

  1. Season the Beef: Toss together the beef, kosher salt, ground cumin, Mexican oregano, and freshly ground black pepper in a large bowl to evenly coat the meat with the spices.
  2. Make the Slurry: In a small bowl, whisk together ¼ cup of the beef broth and the all-purpose flour until smooth to create a slurry. Set this aside for later use to thicken the stew.
  3. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef cubes and cook for about 5 minutes, stirring occasionally, until the meat is nicely browned on all sides.
  4. Sauté Vegetables: Add the diced onion, jalapeño pepper, and minced garlic to the pot with the beef. Cook for 2 minutes, stirring frequently, until the vegetables are softened and fragrant.
  5. Add Tomatoes and Soy Sauce: Stir in the diced Roma tomatoes and soy sauce, cooking for an additional 2 minutes to meld the flavors together.
  6. Combine Broth and Slurry: Pour in the remaining 1 ¾ cups of beef broth followed by the prepared slurry. Stir thoroughly to combine and bring the mixture to a boil.
  7. Simmer the Stew: Reduce the heat to low, cover the pot, and let the carne guisada simmer gently for 45 minutes, allowing the beef to become tender and the flavors to develop.
  8. Thicken the Sauce: Remove the cover and continue cooking uncovered for an additional 3 minutes to slightly thicken the sauce. The sauce will continue to thicken further as it cools. Taste and adjust salt as needed.
  9. Serve: Garnish with chopped cilantro if desired, and serve the carne guisada immediately with warm flour tortillas and a side of Mexican rice for a fulfilling meal.

Notes

  • For extra heat, leave the jalapeño seeds in or add an additional pepper.
  • You can substitute sirloin with chuck roast for a more tender result, though the cooking time may need to be extended.
  • If you prefer a thicker sauce, increase the flour slurry by adding an extra half tablespoon of flour.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • This dish pairs wonderfully with Spanish rice or refried beans.

Find it online: https://dishcooks.com/carne-guisada-recipe/