This recipe for Carne Guisada or Beef Stew, is special because it is cooked in a homemade tomato sauce made with dried chiles. They give the stew an earthy, almost smoky flavor that's very unique. Slow simmered until the meat is fork tender and served with freshly steamed rice, this is the perfect meal for a chilly day!
Ingredients and Substitutions for Beef Stew (Carne Guisada):
- Beef Chuck Roast is widely used for stewed beef, but you can use round steak, brisket, or beef shank as well.
- Guajillo chiles make this dish unique but you don't have to add them if you don't have any.
- Roma tomatoes or beef tomatoes
- Onion and garlic
- Cilantro (recommended but not essential)
- Carrots
- Potatoes (any type of potatoes)
- White mushrooms were the ones I had on hand, but you can use your favorite mushrooms, or omit them altogether.
- Bay leaf
- Chicken bouillon cube or extra salt.
- Olive oil, avocado, or your favorite oil.
How to Make Beef Stew (Carne Guisada):
- Place the tomatoes, onion, garlic, and guajillo chiles in a medium-sized saucepan with ½ cup water, and simmer, covered, until the tomatoes start to burst, about 6-8 minutes.
2. While the tomatoes are cooking, heat the oil in a large pot over medium-high heat, and place the beef cubes inside in a single layer. Don't touch them for 2-3 minutes until nicely browned, then flip and cook on all other sides until brown.
3. Place the cooked tomatoes, onion, garlic, chiles, chicken bouillon, cilantro, salt, and pepper in the blender, and blend until smooth. Pour over the brown beef and add the bay leaf. Bring to boil, reduce the heat, and simmer, covered, for 30-40 minutes, or until the meat is fork-soft.
4. Add the cubed potatoes and sliced carrots and simmer until firm-tender, about 8 minutes.
5. Mix in the mushrooms and cook for 3-5 minutes more until soft. Check the seasoning and add more salt, if needed. Serve with freshly cooked white rice.
Tips for Making the Best Beef Stew (Carne Guisada):
- Browning the beef is a crucial step for developing complex flavors. Don't skip this step.
- If you need to brown the beef cubes in batches, take the time to do this. Don't overcrowd the pot or the beef will steam instead of browning.
- The mushrooms should be added at the end because they cook quicker than carrots and potatoes.
- Always check the seasoning at the end of the cooking time and add more salt, if needed.
Beef Stew (Carne Guisada)
Equipment
- medium saucepan
- knife and cutting board
- large pot
- blender
- stovetop
Ingredients
- 5 Roma tomatoes
- ⅓ medium white onion
- 2 cloves garlic
- 2 Guajillo chiles
- 1 ½ lb Beef chuck cut into 1-inch cubes
- 1 cube chicken bouillon
- 1 teaspoon salt or to taste
- freshly cracked black pepper to taste
- 1 bay leaf
- 3 medium carrots cut into 1-inch slices
- 3 Yukon gold potatoes cut into 1-inch cubes
- 8 oz white mushrooms
Instructions
- Place the tomatoes, onion, garlic, and guajillo chiles in a medium-sized saucepan with ½ cup water, and simmer, covered, until the tomatoes start to burst, about 6-8 minutes.
- While the tomatoes are cooking, heat the oil in a large pot over medium-high heat, and place the beef cubes inside in a single layer. Don't touch them for 2-3 minutes until nicely browned, then flip and cook on all other sides until brown.
- Place the cooked tomatoes, onion, garlic, chiles, chicken bouillon, cilantro, salt, and pepper in the blender, and blend until smooth. Pour over the brown beef and add the bay leaf. Bring to boil, reduce the heat, and simmer, covered, for 30-40 minutes, or until the meat is fork-soft.
- Add the cubed potatoes and sliced carrots and simmer until firm-tender, about 8 minutes.
- Mix in the mushrooms and cook for 3-5 minutes more until soft. Check the seasoning and add more salt, if needed. Serve with freshly cooked white rice.
Leave a Reply