Carne Guisada

Carne Guisada isn’t just food—it’s comfort in a bowl. Picture this: tender beef, simmered in a rich, spiced gravy that’s perfect for scooping up with warm tortillas. This Latin classic has its roots in Puerto Rican cooking but has also become a Tex-Mex staple. The name? It simply means “stewed meat,” but the flavors? They’re anything but simple.

Serve it with rice or beans—or both—and you’ve got the ultimate hearty meal. My recipe stays true to the tradition but includes a few modern tips to make it even easier and tastier.

Quick Recipe Overview

Here’s a quick rundown of what to expect:

• Prep and Cook Time: 10 minutes prep, 40 minutes cook (total: 50 minutes)
• Servings: Feeds 6 happy people (or more if you double it!)
• Skill Level: Easy enough for beginners, but packed with pro tips for seasoned cooks.
• Must-Have Tools:
  • A large pot or Dutch oven (even a heavy skillet with a lid works!)
  • A small bowl for mixing the slurry (you’ll thank me later).
  • A trusty wooden spoon or spatula for stirring.
• Make-Ahead Perks:
  • Cook it a day or two before serving—it tastes even better as it sits.
  • Got leftovers? Freeze them for up to 3 months for an easy weeknight dinner.

The Ingredients You’ll Need

The Essentials:

• 2 lbs sirloin steak, diced into 1-inch cubes.
  Tip: Sirloin cooks fast and stays tender, but for a slow-simmered vibe, go with chuck roast.
• 1½ tsp kosher salt
• 1 tsp ground cumin
• ½ tsp Mexican oregano (regular oregano works, but Mexican oregano? Chefs kiss.)
• ½ tsp black pepper
• 2 cups beef broth, divided (homemade if you’re fancy, low-sodium if you’re not)
• 1 tbsp all-purpose flour (need gluten-free? Use cornstarch.)
• 2 tbsp olive oil (or any neutral oil)
• ½ yellow onion, diced
• 1 jalapeño pepper, diced (Want it spicier? Keep the seeds. Too spicy? Swap for bell pepper.)
• 3 cloves garlic, minced (fresh garlic is magic—don’t skip it.)
• 2 Roma tomatoes, diced (or canned diced tomatoes in a pinch).
• ½ tsp soy sauce (adds that “can’t-put-my-finger-on-it” umami flavor).

Let’s Get Cooking: Step-by-Step Instructions

Cooking Carne Guisada is like building a masterpiece. One step at a time, and by the end? Perfection.

Step 1: Season the Meat

Toss your beef cubes with salt, cumin, oregano, and black pepper. Rub it in. Trust me, it’s worth it.

Step 2: Make Your Slurry

In a small bowl, whisk ¼ cup of beef broth with the flour. No lumps, please! This is what’s going to make your sauce velvety later. Set it aside.

Step 3: Sear the Beef

Heat up your pot (medium-high heat) and add the olive oil. Sear the beef in batches—don’t overcrowd the pan, or you’ll lose that caramelized crust. About 5 minutes should do it.

Step 4: Build the Base

Time to layer those flavors. Add the onion, jalapeño, and garlic to the pot. Let it cook for about 2 minutes. The smell will have everyone wandering into your kitchen! Next, stir in the diced tomatoes and soy sauce. Another 2 minutes, and your base is ready.

Step 5: Simmer It Down

Add the rest of the broth and your prepared slurry. Mix well, then bring it to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer on low for 45 minutes. This is where all the magic happens—tender meat, deep flavors, and a sauce that’s to die for.

Step 6: Final Touches

Uncover the pot and simmer for another 3 minutes to thicken the sauce a bit more. Done! Give it a quick taste and adjust the salt if needed.

Make It Your Own: Variations & Tips

• Gluten-Free: Swap flour for cornstarch or arrowroot powder.
• Keto-Friendly: Skip the flour altogether and reduce the broth slightly for a thicker sauce.
• Spice It Up: Serrano peppers or jalapeño seeds will bring the heat. Need it mellow? Stick to green bell peppers.
• Want Hearty? Add diced carrots or potatoes during the simmering step.

Feeling fancy? Use bone-in short ribs for extra flavor. In a hurry? Pre-cut stew meat is your best friend.

Serving & Storing Tips

• Serve It Like This: With warm flour tortillas! Add a side of rice and beans, or even shredded cheese and sour cream for that Tex-Mex flair.
• Store Leftovers: Pop them into an airtight container and store them in the fridge for up to 4 days.
• Reheat Smartly: Gently warm it on the stove with a splash of water or beef broth. Microwave works too, but stir between intervals.
• Freeze It: Got extras? Portion it out into freezer-safe bags or containers. It’ll keep up to 3 months.

Carne Guisada isn’t just a recipe—it’s the kind of meal that brings people together. Whether it’s a lazy Sunday dinner or the star of a family gathering, this dish is guaranteed to make everyone smile. So, roll up your sleeves and dive in. You’ve got this!

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