Carne Guisada

Once the cool fall weather makes its first showing, we immediately crave hearty, warm food. One of the most satisfying and requested dishes in our home is carne guisada.

The Latin American origins of this hearty Texas staple are much debated. However, think of the dish as beef stew’s cousin, but from the favorite side of the family. Its name means “stewed meat,” which is a great disservice to this tender beef simmered in a rich spice sauce or gravy. Carne guisada should not be confused with its sibling, carne asada, which is a grilled beef dish.

Like most stew-type dishes, this recipe is easy to prepare and forgiving. If it’s too thick, thin with small amounts of beef stock or water until you reach the desired consistency. You can adjust the seasoning amounts to your preference; for instance, some recipes also call for oregano. You can also add other vegetables like carrots or broccoi.

Serve carne guisada over white rice or thicken it with a small amount of flour and spoon it into a warm flour tortilla. The thickened version is also excellent served atop a baked potato. Makes six to eight servings.

Ingredients

2 ½ Tbsp. olive oil

2 pounds stew beef, cut into cubes

1 large onion, chopped small

1 diced medium green bell pepper

½ diced medium red bell pepper

5 gloves garlic, minced

2 Tbsp. tomato paste

1 14.5 oz can petite diced tomatoes

2 Tbsp. all-purpose flour for thickening

1 tsp. salt

½ tsp. pepper

1 tsp. ground cumin

1 tsp. chili powder

2 cups beef broth, such as Swanson

Fresh cilantro for garnish

Instructions

1. Start by heating oil in a deep skillet over medium heat. Once it's hot, add onions and cook until they are translucent. Add garlic and cook until fragrant.

2. Add the meat to the skillet and cook until it’s browned on all sides. Then, add peppers and cook for a few minutes until they soften.

3. Stir in the tomato paste and canned tomatoes, then cook for a few more minutes until they are well incorporated.

4. Add flour to the skillet mixture and cook until thoroughly blended. Pour in the broth and season with salt, pepper, cumin, and chili powder. Bring the mixture to a boil, then turn the heat down to low.

5. Cover the skillet and let the mixture simmer for two hours, stirring occasionally. Watch and add water as needed to prevent it from getting too thick and sticking. Once the meat is tender, serve the carne guisada hot over rice or in a flour tortilla, garnished with chopped fresh cilantro.