- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1200 g
- 2 tbsp
- 4 cloves
- 2 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 400 g
- 500 ml
- 1 tsp
- ½ tsp
- 15 g
Process
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Pat the beef chuck cubes dry with paper towels and season with the salt and black pepper. Let them sit at room temperature for 15 minutes while you prep the vegetables.
Heat the vegetable oil in a heavy Dutch oven or wide pot over medium-high heat. Sear the beef in two batches, about 3 minutes per side, until deeply browned. Transfer the browned beef to a plate.
Lower the heat to medium. Add the diced yellow onion and green bell pepper to the pot and cook for 5 minutes, scraping up the browned bits, until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant, then sprinkle the all-purpose flour, ground cumin, dried oregano, and chili powder over the vegetables. Stir constantly for 1 minute to toast the spices.
Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly. Pour in the crushed tomatoes and beef broth, then add the bay leaf and return the seared beef and any collected juices to the pot.
Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 1 hour 30 minutes, stirring every 20 minutes, until the beef is fork-tender.
Uncover and simmer for 15 to 20 minutes more, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Discard the bay leaf and taste for salt.
Serve hot, garnished with chopped cilantro and lime wedges on the side, with warm tortillas or rice.
Kitchen notes
Kitchen notes
- The most common mistake is using a lean cut like stewing steak labeled 'lean' or sirloin; chuck has enough intramuscular fat and collagen to become tender, while lean cuts turn dry and stringy after long cooking.
- Do not skip browning the beef in batches. Crowding the pot steams the meat and you lose the fond that gives the gravy its deep flavor.
- The dish is done when a cube of beef crushes easily against the side of the pot with a wooden spoon and the gravy has darkened and thickened. If the beef is still chewy at 1 hour 30 minutes, add 100 ml broth and simmer 20 minutes longer.
- If the gravy tastes flat at the end, add a squeeze of lime juice or a pinch more salt rather than more spices.
Substitutions
- beef chuck→beef short ribs, cut into cubes, or lamb shoulder
- vegetable oil→avocado oil or light olive oil
- crushed tomatoes→blended canned diced tomatoes or 3 fresh Roma tomatoes, grated
- beef broth→vegetable broth or water plus 1 extra tsp tomato paste
- all-purpose flour→cornstarch (use 1 tbsp) for a gluten-free version
Storage & reheating
Cool the carne guisada to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight. To reheat, warm gently on the stovetop over low heat or in a covered oven dish at 160°C for 20 to 25 minutes, adding a splash of broth or water if the gravy looks thick. For longer storage, freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQ
The questions we get asked most
Why is my carne guisada tough after simmering?
The beef likely needs more time, not more heat. Chuck must cook past the point where its collagen dissolves, which can take 2 hours or more depending on the size of the cubes. Keep the liquid at a bare simmer, cover the pot, and check every 20 minutes until a cube crushes easily with a spoon.
Can I make carne guisada in a slow cooker instead of on the stove?
Yes. Brown the beef and soften the onion and pepper on the stovetop first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 7 to 8 hours or on high for 4 hours, then remove the lid and cook on high for 30 minutes to thicken the gravy.
Can I use a different cut of beef for carne guisada?
Chuck is ideal, but you can also use beef short ribs, brisket point, or lamb shoulder. Avoid lean cuts like sirloin, round, or flank, which become dry and stringy during long braising. If using brisket, trim some of the fat cap first.
How do I thicken carne guisada if the gravy is too thin?
Uncover the pot and simmer for 10 to 15 minutes, stirring often, until the gravy coats a spoon. If it is still thin, whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, then simmer 2 minutes. Do not add raw flour directly to the hot gravy or it will clump.
Is carne guisada spicy?
It is savory and mildly warm rather than hot. The chili powder and cumin add depth, not heat. If you want more spice, add 1 minced jalapeño or serrano with the onion, or a pinch of cayenne at the end. To keep it mild, use a mild chili powder blend.
Can I make carne guisada ahead of time for a party?
Yes, it is an excellent make-ahead dish. Cook it completely, cool it quickly, and refrigerate for up to 4 days. The flavor deepens overnight. Reheat gently on the stovetop or in a 160°C oven, adding broth if needed, and garnish with fresh cilantro just before serving.
What do I serve with carne guisada?
Serve it with warm corn or flour tortillas, Mexican rice, refried beans, or simply over white rice. It also works as a filling for tacos, burritos, or tamales. Lime wedges and chopped cilantro on the side brighten the rich gravy.
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