I refined my Carne Guisada with a single pantry swap that shortens the cook time while keeping the traditional method intact.

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I remember my first time making Carne Guisada, a braised beef that pulls you in with simple honesty. I use beef chuck and a yellow onion, and somehow those two things turn into something stubbornly addictive.

The flavors are deep but not picky, it’s the kind of dish that feels like a secret passed down at the table. This isn’t the showy stuff you see on menus, it’s real, a little messy, and it makes you want to test every spoonful.

If you’re curious why braised beef can taste like home and still surprise you, this one will do it.

Ingredients

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Beef chuck: rich in protein, collagen gives silky texture after long cooking, hearty, filling.
Onion: adds natural sweetness and depth, supplies fiber and vitamin C, makes sauce rounder.
Garlic: pungent, boosts flavor, has antioxidants, a little goes a long way, dont burn.
Tomatoes: give acidity and umami, provide vitamin A and C, balance the beefs richness.
Cumin and oregano: warm earthy spices, little extra salt needed, they give classic Latin flavor.
Potatoes: soak up the sauce, add carbs and fiber, make the stew more filling.
Cilantro: fresh, bright herb, adds citrusy lift at the end, brightens its heavy flavors.

Ingredient Quantities

2 lb beef chuck, cut into 1 inch cubes

2 tsp kosher salt

1 tsp freshly ground black pepper

1/3 cup all purpose flour

2 tbsp vegetable oil or lard

1 large yellow onion, diced

1 green bell pepper, seeded and diced

3 garlic cloves, minced

1 cup tomato sauce or a 14 oz can crushed tomatoes

1 tbsp tomato paste (optional)

2 cups beef broth

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika or regular paprika

1 bay leaf

1 tbsp Worcestershire sauce or soy sauce

2 medium potatoes, peeled and cut into 1 inch cubes (optional)

2 carrots, peeled and cut into chunks (optional)

1/4 cup fresh cilantro, chopped (optional)

1 tbsp vinegar or a squeeze of lime (optional)

How to Make this

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1. Pat the beef dry, season with 2 tsp kosher salt and 1 tsp black pepper, then toss the cubes in 1/3 cup flour until lightly coated, shaking off excess flour.

2. Heat 2 tbsp vegetable oil or lard in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in batches so it doesn’t steam, about 3-4 minutes per side, transfer browned pieces to a plate and don’t crowd the pan.

3. Lower heat to medium, add the diced onion and green bell pepper to the same pot and cook until softened and starting to brown, about 5-7 minutes, add the minced garlic in the last minute so it doesn’t burn.

4. Stir in 1 cup tomato sauce or a 14 oz can crushed tomatoes and 1 tbsp tomato paste if using, cook 1-2 minutes to deepen flavor and scrape up all the browned bits with a wooden spoon to deglaze.

5. Return the beef and any accumulated juices to the pot, pour in 2 cups beef broth to nearly cover the meat, add 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked or regular paprika, 1 bay leaf and 1 tbsp Worcestershire sauce or soy sauce. Bring to a gentle simmer.

6. Cover, reduce heat to low and braise slowly until beef is fork tender, about
1.5 to 2 hours. Check every 20-30 minutes and stir, skim excess fat if you want.

7. If using, add the peeled, cubed potatoes and carrot chunks about 30-40 minutes before the end of cooking so they cook through but don’t fall apart.

8. If the sauce is too thin, uncover for the last 15-20 minutes to reduce, or mash a few potatoes into the stew, or mix a little flour with water and whisk it in to thicken. Taste and adjust salt and pepper.

9. Remove the bay leaf, stir in 1/4 cup chopped fresh cilantro and 1 tbsp vinegar or a squeeze of lime right before serving to brighten the flavors, let rest a few minutes.

10. Serve hot with rice, warm tortillas or crusty bread. Leftovers get better the next day, store in the fridge up to 3-4 days and reheat gently.

Equipment Needed

1. Dutch oven or heavy large pot (for browning then slow braising)
2. Chef’s knife
3. Cutting board
4. Large mixing bowl or shallow dish to toss the beef in flour
5. Tongs or a slotted spoon to turn and lift browned pieces
6. Wooden spoon or heat proof spatula to scrape up browned bits and stir
7. Measuring cups and spoons
8. Plate or rimmed baking sheet (to hold browned beef)

FAQ

Can I use a different cut of beef for carne guisada?

Yes. Chuck is best for braising because it gets tender and flavorful, but you can use brisket, short ribs, or even beef round. Just know leaner cuts need less cooking or they'll get dry, and fattier cuts need a bit more time to break down.

How long should I braise the beef so it gets fork tender?

Plan on about 2 to 2.5 hours on the stovetop at a low simmer or 2 to 3 hours in a 325°F oven. In an electric pressure cooker, 35 to 40 minutes on high pressure with a 10 minute natural release usually does it. Check for fork tenderness and adjust time as needed.

Do I have to brown the beef first, and why?

Yes, brown the flour-dredged cubes in batches. That caramelization gives big flavor to the sauce, and the flour helps thicken the stew. Dont crowd the pan or the meat will steam instead of browning.

Can I leave out the potatoes and carrots or add other veggies?

Absolutely. Potatoes and carrots are optional. If you do add them, put carrots in about 40 to 45 minutes before the end and potatoes about 30 minutes before the end so they don't fall apart. You can also add squash, turnips, or even bell peppers at different times for texture.

How do I thicken the gravy if it is too thin?

Simmer uncovered to reduce and concentrate flavors. Or mash a few cooked potatoes into the sauce, or stir a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) into a cup of hot stew, then return to the pot till it thickens. The flour used to brown the beef will also help, so dont over-skim it off.

Can I make this ahead and how do I store leftovers?

Yes, it actually tastes better the next day after the flavors meld. Cool to room temp, refrigerate up to 3 to 4 days, or freeze in airtight containers for up to 3 months. Reheat gently on low, add a splash of broth or water if it seems too thick.

Carne Guisada (Braised Beef) Recipe Substitutions and Variations

Beef chuck: use stew meat from round or sirloin tip, boneless short ribs, brisket cut into cubes, or pork shoulder if you wanna change the flavor, just adjust the braise time.
Tomato sauce or crushed tomatoes: swap for canned diced tomatoes pulsed in a blender, tomato passata, smooth tomato puree thinned with water, or fire roasted tomatoes for a smokier touch.
Beef broth: use chicken or vegetable broth, dissolve beef bouillon in hot water, or replace half the broth with red wine for extra depth.
Potatoes: try sweet potatoes for a sweeter finish, yuca/cassava for a starchier texture, omit them and add extra carrots or parsnips, or use frozen pearl potatoes if you’re short on time.

Pro Tips

1) Brown in batches, dont crowd the pan. Let each cube get a good crust before you flip it, if it sticks it’s not ready. A heavy cast iron or Dutch oven helps, and patting the meat dry first makes a huge difference.

2) Deglaze with something that adds depth like a splash of red wine or dark beer instead of just water. When you add tomato paste give it 2-3 minutes to caramelize so it loses that raw taste, and scrape up all the browned bits, thats where the flavor lives.

3) Braise low and slow, either on the stove at the gentlest simmer or in a 300 F oven for even heat. Check every 20-30 minutes, skim excess fat if it bothers you, and dont stir too much or the meat wont get as tender.

4) Brighten and thicken at the end, not the start. Add vinegar or lime and chopped cilantro right before serving so the herb and acid stay fresh. If you want a richer sauce, remove the meat, reduce the liquid, then return the meat, or whisk in a small cornstarch slurry or a bit of beurre manié slowly to avoid lumps.

Carne Guisada (Braised Beef) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I refined my Carne Guisada with a single pantry swap that shortens the cook time while keeping the traditional method intact.

Servings

servings

Calories

525

kcal

Equipment: 1. Dutch oven or heavy large pot (for browning then slow braising)
2. Chef’s knife
3. Cutting board
4. Large mixing bowl or shallow dish to toss the beef in flour
5. Tongs or a slotted spoon to turn and lift browned pieces
6. Wooden spoon or heat proof spatula to scrape up browned bits and stir
7. Measuring cups and spoons
8. Plate or rimmed baking sheet (to hold browned beef)

Ingredients

2 lb beef chuck, cut into 1 inch cubes
2 tsp kosher salt
1 tsp freshly ground black pepper
1/3 cup all purpose flour
2 tbsp vegetable oil or lard
1 large yellow onion, diced
1 green bell pepper, seeded and diced
3 garlic cloves, minced
1 cup tomato sauce or a 14 oz can crushed tomatoes
1 tbsp tomato paste (optional)
2 cups beef broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika or regular paprika
1 bay leaf
1 tbsp Worcestershire sauce or soy sauce
2 medium potatoes, peeled and cut into 1 inch cubes (optional)
2 carrots, peeled and cut into chunks (optional)
1/4 cup fresh cilantro, chopped (optional)
1 tbsp vinegar or a squeeze of lime (optional)

Directions

Pat the beef dry, season with 2 tsp kosher salt and 1 tsp black pepper, then toss the cubes in 1/3 cup flour until lightly coated, shaking off excess flour.
Heat 2 tbsp vegetable oil or lard in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in batches so it doesn't steam, about 3-4 minutes per side, transfer browned pieces to a plate and don't crowd the pan.
Lower heat to medium, add the diced onion and green bell pepper to the same pot and cook until softened and starting to brown, about 5-7 minutes, add the minced garlic in the last minute so it doesn't burn.
Stir in 1 cup tomato sauce or a 14 oz can crushed tomatoes and 1 tbsp tomato paste if using, cook 1-2 minutes to deepen flavor and scrape up all the browned bits with a wooden spoon to deglaze.
Return the beef and any accumulated juices to the pot, pour in 2 cups beef broth to nearly cover the meat, add 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked or regular paprika, 1 bay leaf and 1 tbsp Worcestershire sauce or soy sauce. Bring to a gentle simmer.
Cover, reduce heat to low and braise slowly until beef is fork tender, about
5 to 2 hours. Check every 20-30 minutes and stir, skim excess fat if you want.
If using, add the peeled, cubed potatoes and carrot chunks about 30-40 minutes before the end of cooking so they cook through but don't fall apart.
If the sauce is too thin, uncover for the last 15-20 minutes to reduce, or mash a few potatoes into the stew, or mix a little flour with water and whisk it in to thicken. Taste and adjust salt and pepper.
Remove the bay leaf, stir in 1/4 cup chopped fresh cilantro and 1 tbsp vinegar or a squeeze of lime right before serving to brighten the flavors, let rest a few minutes.
Serve hot with rice, warm tortillas or crusty bread. Leftovers get better the next day, store in the fridge up to 3-4 days and reheat gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.