Easy Carne Guisada
Carne Guisada is like a cozy food hug—rich, savory, with just the right amount of spice hitting those comfort zones of your taste buds. This easy version will become your go-to when you’re craving something hearty but can’t spend hours slaving over a stove. With fall-apart tender meat and a sauce so luscious you’ll want to bathe in it, this dish is a superstar.
Oh, let me tell you a little secret: my husband practically swoons every time I make this. Honestly, I can barely get a bowl for myself once it’s done. It’s a full-blown family affair now—everyone gathered around the table, tearing up tortillas and scooping into that glorious stew. It’s been our Sunday special for months. I once caught my daughter sneaking leftovers before breakfast; it’s that good!
Why You’ll Love This Easy Carne Guisada
– It’s like a fiesta in your mouth. Seriously.
– One-pot magic—less cleanup, more couch time.
– Perfect for those “I need dinner NOW” days.
– Easily customizable if you’re feeling adventurous.
This Easy Carne Guisada recipe was a total hit in my house! The meat came out super tender and the flavors were rich and comforting—just like my abuela used to make. I’ll definitely be adding this to our regular dinner rotation!
How to Make It
First things first, grab yourself a nice chunk of beef. Don’t worry about the cut too much—it all ends up tender. Brown that sucker in your favorite pot, because we’re building layers of flavor here, friends. Then, throw in some onions and let ’em get all soft and friendly with the beef. Add in garlic, bell peppers, tomatoes, and whatever else is chillin’ in your fridge. Season it up—don’t be shy with the spices. Let it all simmer until it’s a glorious, saucy mess that you just can’t wait to eat.
Ingredient Notes
– Beef Chuck Roast: The ultimate stew meat, but don’t stress if you only have sirloin. It’s all good.
– Bell Peppers: Red, green, yellow—whatever floats your boat. Just toss ’em in.
– Tomatoes: Fresh or canned, they’re bringing the tang. Once, I used diced because I’m lazy like that.
– Spices: Go crazy with cumin and chili powder. They’re your besties here.
Recipe Steps
1. Chop beef into chunks and season generously.
2. Brown beef in a hot pot until edges are almost caramelized.
3. Toss in onions and sauté until translucent.
4. Add garlic, bell peppers, and tomatoes.
5. Pour in broth, give everything a good stir, and season like a boss.
6. Let the whole thing simmer on low for at least an hour, stirring occasionally.
What to Serve It With
– Warm tortillas, rice, or your fave kind of cooked grain.
– Big ol’ pile of shredded cheese, ’cause why not?
– A refreshing side salad for a zingy contrast.
Tips & Mistakes
– Don’t rush the simmer. The longer, the yummier.
– Adjust spices after tasting—your kitchen, your rules.
Storage Tips
Got leftovers? Pop them in a sealed container and stash it in the fridge for up to three days. Cold Carne Guisada is kind of magical. You might even find yourself sneaking bites straight from the fridge. No judgment from me.
Variations and Substitutions
– Swap paprika for smoked paprika if you’re feeling fancy.
– Out of beef? Chicken thighs work in a pinch. They get just as tender.
– No tomatoes? Add a splash of red wine for depth and richness.
Frequently Asked Questions
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Easy Carne Guisada
Ingredients
Main Ingredients
- 2.5 lb beef chuck roast, cut into cubes
- 1 tbsp vegetable oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1.5 cup beef broth
- 1 cup diced tomatoes canned or fresh
- 2 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 0.25 tsp black pepper
- 1 tsp salt
Instructions
Preparation Steps
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
- In the same pot, sauté the diced onions and minced garlic until the onions are translucent, about 5 minutes.
- Return the browned beef to the pot and add beef broth, diced tomatoes, chili powder, cumin, oregano, black pepper, and salt. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
- Serve hot with tortillas or rice as desired.
Notes
Featured Comments
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