Beef Stew Carne Guisada

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Of course! Both “Beef Stew” and “Carne Guisada” are beloved comfort foods, but they have distinct personalities. Carne Guisada is essentially a Latin American beef stew, but it’s defined by its specific flavor profile and preparation.

This recipe will bridge the two, giving you a incredibly flavorful, tender dish that leans into the Carne Guisada style, with notes for a more traditional American beef stew.

What’s the Difference?

· Beef Stew (American): Often uses cubed chuck roast, potatoes, carrots, celery, and peas. The liquid is usually beef broth, sometimes with red wine, and is thickened with flour or a roux. Herbs like rosemary, thyme, and bay leaf are common.
· Carne Guisada (Latin): The star is the spice-based gravy. It’s thickened with a flour slurry and gets its deep flavor from a sofrito base (onions, peppers, garlic) and spices like cumin and oregano. Potatoes are common, but other root vegetables are less so.

Carne Guisada (Latin-Style Beef Stew)

This recipe yields a rich, deeply spiced, and comforting stew with fall-apart tender beef.

Prep Time: 20 minutes
Cook Time: 2 – 2.5 hours (mostly hands-off)
Total Time: 2.5 – 3 hours
Servings: 6

Ingredients

For the Beef & Spice Rub:

· 2.5 lbs beef chuck roast, cut into 1-inch cubes
· 1 tsp salt
· 1 tsp black pepper
· 1 tsp ground cumin
· 1 tsp garlic powder
· 2 tbsp all-purpose flour

For the Sofrito & Stew Base:

· 2 tbsp olive oil
· 1 large yellow onion, diced
· 1 bell pepper (any color), diced
· 4-5 cloves garlic, minced
· 1-2 jalapeños, minced (seeds removed for less heat)
· 2 tbsp tomato paste
· 1 (14.5 oz) can diced tomatoes, undrained

For the Braising Liquid:

· 2 cups beef broth
· 1 tsp dried oregano (preferably Mexican oregano)
· 2 bay leaves

Thickener & Finish:

· 2 tbsp all-purpose flour mixed with ¼ cup cold water (a “slurry”)
· 1 large potato (Yukon Gold or Russet), cut into 1-inch cubes (optional)
· ¼ cup fresh cilantro, chopped

Instructions

  1. Season and Coat the Beef: Pat the beef cubes dry with a paper towel. In a bowl, toss the beef with the salt, pepper, cumin, garlic powder, and 2 tablespoons of flour until evenly coated.
  2. Sear the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the beef on all sides until a brown crust forms. Remove the beef with a slotted spoon and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the onion and bell pepper. Cook for 5-6 minutes until softened. Add the minced garlic and jalapeño, and cook for another minute until fragrant.
  4. Create the Base: Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly. Add the diced tomatoes with their juices, scraping the bottom of the pot to release all the browned bits (this is where the flavor is!).
  5. Braise the Stew: Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, and add the oregano and bay leaves. Stir everything together.
    · Stovetop Method: Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is very tender.
    · Oven Method: Preheat oven to 325°F (163°C). Once the stew is boiling on the stovetop, cover the Dutch oven and transfer it to the preheated oven. Cook for 1.5 to 2 hours.
  6. Add Potatoes and Thicken: About 30-45 minutes before the end of the cooking time, add the cubed potatoes if using. Once the beef and potatoes are tender, prepare the slurry by mixing the 2 tbsp of flour with ¼ cup cold water until smooth. Slowly stir the slurry into the simmering stew. Continue to simmer for 5-10 minutes until the gravy has thickened to your desired consistency.
  7. Serve: Remove the bay leaves. Stir in the fresh cilantro. Taste and adjust seasoning if needed.
    · Serve traditionally with warm flour tortillas, over rice, or with crusty bread.

How to Make it a More “Traditional American Beef Stew”

If you want something closer to a classic beef stew, follow the same steps but with these modifications:

· Vegetables: Along with the onion, add 3 chopped carrots and 2 chopped celery stalks in Step 3. Use 2-3 potatoes.
· Spices: Omit the cumin and jalapeño. Use 1 tsp of dried thyme and 1 tsp of dried rosemary along with the oregano and bay leaves.
· Liquid: Use 3 cups of beef broth. A ½ cup of red wine added after the tomato paste (let it reduce for a minute) is a fantastic addition.
· Garnish: Use fresh parsley instead of cilantro.

Slow Cooker Instructions

  1. Follow steps 1-4 on the stovetop to sear the meat and sauté the vegetables.
  2. Transfer everything to your slow cooker. Add the beef broth, oregano, and bay leaves.
  3. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  4. In the last 45 minutes on HIGH (or 1.5 hours on LOW), add the potatoes.
  5. At the end, stir in the flour slurry, cover, and cook on HIGH for an additional 20-30 minutes to thicken.

Enjoy your incredibly flavorful and comforting stew

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