Best 2 Carne Guisada Stewed Beef Recipes

**Carne Guisada: A Savory and Hearty Beef Stew with Authentic Mexican Flavors**

Carne guisada is a traditional Mexican beef stew that is packed with bold flavors and tender, fall-apart beef. Simmered in a rich and flavorful sauce made with tomatoes, onions, garlic, and a blend of Mexican spices, this hearty dish is a staple in many Mexican households. The beef is typically browned before being braised in the sauce, allowing it to absorb all the delicious flavors. Served with warm tortillas, rice, or beans, this classic Mexican stew is a comforting and satisfying meal that is perfect for any occasion.

This article features a collection of carne guisada recipes that cater to different tastes and preferences. From the classic beef stew recipe to variations that incorporate unique ingredients and cooking techniques, there's a recipe here for everyone to enjoy. Whether you prefer your carne guisada spicy or mild, with or without vegetables, or cooked in a slow cooker or on the stovetop, you'll find the perfect recipe to satisfy your cravings.

Each recipe includes detailed instructions, a list of ingredients, and cooking tips to ensure success. You'll also find helpful information on selecting the right cut of beef, achieving the perfect balance of flavors, and serving suggestions to complete your meal. Whether you're a seasoned home cook or just starting out, these carne guisada recipes will guide you through the process of creating this delicious and authentic Mexican dish.

So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary journey to savor the delectable flavors of carne guisada. Let's dive into these recipes and discover the secrets of making this classic Mexican stew that is sure to become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

CARNE GUISADA (STEWED BEEF)

Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

CARNE GUISADA (STEWED BEEF)

Carne Guisada (Stewed Beef) image

From: http://www.welcome-dominican-republic.com According to the website "The most popular Dominican meat dish on the island"

Provided by Razzlledazzlle

Categories Steak

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs beef round steak, cut into 1-2 inch cubes
1 onion, minced
1 green pepper, chopped
2 garlic cloves, crushed
1 tablespoon fresh oregano, leave finely chopped
1 tablespoon fresh cilantro leaves, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
1 carrot, peeled and sliced
1 celery rib, sliced
1 bay leaf
2 tablespoons tomato paste
1 beef bouillon cube, Maggi
2 tablespoons vegetable oil
salt and pepper
1 cup water

Steps:

- dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water.
- dissolve the tomato paste in about 1/2 cup of hot water.
- marinate the beef cubes for at least 3 hours in the following:.
-- garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste.
- remove beef pieces, save marinade for later use.
- heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides.
- reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes.
- add the reserved marinade.
- cover and simmer for 20 minutes.stir frequently.
- Add the rest of the water and taste for salt and pepper and adjust if needed.
- Continue to simmer for 30 minutes longer. (beef cubes should be very tender).
- serve it hot with boiled white rice.

Tips:

Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent the beef from sticking.
Brown the beef in batches if necessary to prevent overcrowding the pot and ensure even browning.
Don't overcrowd the pot with vegetables. If necessary, add them in batches.
Use a variety of vegetables for added flavor and texture. Some good options include onions, garlic, carrots, celery, bell peppers, and potatoes.
Add a bit of acidity to the dish, such as tomato sauce, wine, or vinegar, to help tenderize the beef and brighten the flavor.
Season the beef well with salt, pepper, and other spices to taste.
Cook the beef until it is fall-apart tender. This may take 1-2 hours depending on the cut of beef used.
Serve carne guisada over rice, mashed potatoes, or your favorite side dish.

Conclusion:

Carne guisada is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. With its tender beef, flavorful sauce, and colorful vegetables, it's sure to be a hit with everyone at the table. So next time you're looking for a new recipe to try, give carne guisada a try - you won't be disappointed!