Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Sprinkle the flour over the onions and garlic and stir to combine.
6. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
7. Add the diced tomatoes, chili powder, cumin, oregano, salt, and black pepper to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
10. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 10g
- Protein: 28g
- Sodium: 890mg
- Sugar: 3g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with canola oil or olive oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add diced potatoes, carrots, or bell peppers to the pot for a heartier stew.
- Use pork or chicken instead of beef for a different flavor.
- Add a can of black beans or kidney beans to the pot for added protein and fiber.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot to add flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
- Store leftover carne guisada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the carne guisada in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the carne guisada in bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro, sour cream, shredded cheese, diced avocado, or sliced jalapenos.
Pairings:
- Serve the carne guisada with warm tortillas, rice, or mashed potatoes.
Suggested side dishes:
- Refried beans, Spanish rice, or a green salad.
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the pot. Simmer for a few minutes until the stew thickens.
- If the stew is too salty, add a peeled potato to the pot and simmer for 10-15 minutes. The potato will absorb some of the salt.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Carne guisada is a traditional Mexican stew that dates back to the Aztecs.
Flavor profiles:
- The carne guisada is savory, slightly spicy, and has a rich tomato-based sauce.
Serving suggestions:
- Serve the carne guisada as a main dish for lunch or dinner.
Related Categories
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Region: Mexican
Taste: Savory, Rich, Hearty, Meaty, Comforting