Savory Mexican Beef Stew (Carne Guisada)
Indulge in the rich and hearty flavors of this authentic Mexican Carne Guisada, a traditional beef stew that warms the soul. Packed with tender chunks of stewing beef simmered to perfection in a robust beef broth, this dish is enhanced with aromatic spices and fresh ingredients. Serve it over fluffy rice, noodles, or as a tasty filling in warm flour tortillas, making it perfect for burritos. Leftovers can be doubled and frozen seamlessly, ensuring you can enjoy this comforting meal on busy days.
N/A
Servings
200
Calories
15
Ingredients
Ingredients
Stewing beef
1 lb (Cut into 1-inch cubes)
Large onion
1 (Chopped)
Garlic cloves
3 (Chopped (more or less to taste))
Low sodium beef broth
4 cups
Chili powder
1 tablespoon
Cumin
1 tablespoon
Salt
2 teaspoons
Black pepper
1 teaspoon
Flour
1/3 cup
Vegetable oil
1/3 cup
Flour tortillas
as needed (For serving)
Fresh cilantro
to taste (Stems removed)
Chopped onion
to taste (For garnish)
Shredded cheddar cheese
to taste (For garnish)
Sour cream
to taste (For garnish)
Instructions
1
In a large cast iron Dutch oven or a heavy stainless steel pot, heat the vegetable oil over medium-high heat until hot.
2
Add the stewing beef in batches, ensuring that each piece is browned well on all sides. This step enhances the flavor.
3
Once the beef is browned, add the chopped onion and garlic to the pot. Sauté until the onions are translucent and fragrant, about 5-7 minutes.
4
Pour in the low sodium beef broth, and add the chili powder, cumin, salt, and black pepper. Stir to combine all ingredients.
5
Bring the mixture to a gentle simmer. Cover the pot and let it cook for 2-3 hours, stirring occasionally, until the beef is extremely tender.
6
In a separate skillet, combine the flour and remaining vegetable oil over medium-high heat. Stir continuously to create a roux, cooking until it reaches a dark beige color (about 5 minutes). Be cautious not to let it burn.
7
Carefully add the roux to the beef stew, taking care as it may splatter. Stir well to integrate the roux and thicken the stew.
8
Bring the stew back to a simmer and allow it to cook for an additional 5-10 minutes, letting the flavors meld beautifully.
9
To serve, warm the flour tortillas and fill them with the stewed beef. Garnish with fresh cilantro, chopped onions, shredded cheddar cheese, and a dollop of sour cream for an authentic Mexican experience.
Nutrition Information
13g
Fat
12g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Carne Guisada?
Carne Guisada is an authentic Mexican beef stew consisting of tender beef chunks simmered in a robust beef broth with aromatic spices.
What is the best cut of beef for this stew?
The recipe calls for 1 lb of stewing beef cut into 1-inch cubes for the best texture.
How long does it take to cook Savory Mexican Beef Stew?
The beef needs to simmer for 2 to 3 hours to become extremely tender, followed by an additional 5 to 10 minutes after adding the roux.
Can I freeze Carne Guisada?
Yes, leftovers can be doubled and frozen seamlessly, making it an excellent meal-prep option.
How do I make the roux to thicken the stew?
In a separate skillet, combine 1/3 cup flour and 1/3 cup vegetable oil over medium-high heat, stirring continuously until it reaches a dark beige color.
What should I serve with Mexican Beef Stew?
It is traditionally served over fluffy rice, noodles, or as a filling in warm flour tortillas for burritos.
Is this Carne Guisada recipe spicy?
The recipe uses 1 tablespoon of chili powder and cumin, providing a robust and aromatic flavor rather than extreme heat.
How many calories are in a serving?
There are approximately 200 calories per serving of this beef stew.
What is the secret to tender beef in this recipe?
Browning the beef in batches and allowing it to simmer for 2-3 hours ensures the meat becomes extremely tender.
Can I use low sodium broth?
Yes, the recipe specifically recommends 4 cups of low sodium beef broth.
What garnishes are recommended for Carne Guisada?
Authentic garnishes include fresh cilantro, chopped onions, shredded cheddar cheese, and a dollop of sour cream.
Is this recipe gluten-free?
No, this recipe contains flour used for the roux. To make it gluten-free, you would need to use a gluten-free flour alternative.
How much garlic is needed?
The recipe calls for 3 chopped garlic cloves, though you can add more or less to taste.
Why do I need to brown the beef first?
Browning the beef in vegetable oil enhances the overall flavor and depth of the stew.
What kind of pot should I use?
A large cast iron Dutch oven or a heavy stainless steel pot is recommended for even heat distribution.
How much chili powder is in this recipe?
The recipe uses 1 tablespoon of chili powder.
Can I add extra vegetables?
While this is a meat-heavy traditional stew, you could add potatoes or carrots during the simmering process if desired.
What is the protein content per serving?
Each serving contains 10g of protein.
How much fat is in this dish?
The dish contains 13g of fat per serving.
What is the carbohydrate count?
There are 12g of carbohydrates per serving.
How long do I cook the onions?
Sauté the chopped onions and garlic for about 5-7 minutes until the onions are translucent and fragrant.
Can I use corn tortillas?
While flour tortillas are suggested for burritos, corn tortillas are also a delicious authentic alternative.
How do I prevent the roux from burning?
Stir the flour and oil continuously over medium-high heat and watch for it to reach a dark beige color, which usually takes about 5 minutes.
What does 'Guisada' mean?
In Spanish, 'Guisada' refers to something that is stewed or braised.
How much cumin is used?
The recipe requires 1 tablespoon of cumin for an authentic Mexican flavor profile.
Should the pot be covered while simmering?
Yes, cover the pot while the beef simmers for 2-3 hours to retain moisture and ensure tenderness.
What is the preparation for the cilantro garnish?
The cilantro should be fresh with the stems removed.
How many cups of broth are required?
The recipe requires 4 cups of beef broth.
Can I adjust the salt and pepper?
The recipe calls for 2 teaspoons of salt and 1 teaspoon of black pepper, but these can be adjusted to suit your preference.
How long should the stew meld after adding the roux?
Let the stew cook for an additional 5-10 minutes after adding the roux to let the flavors meld beautifully.