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Carne Guisada

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A classic Mexican-style beef stew that’s pure comfort food. This recipe is all about getting that rich, savory flavor of slow-simmered meat in a fraction of the time, so you can enjoy a warm, satisfying meal any night of the week.

Ingredients

Scale
  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 1½ tsp kosher salt
  • 1 tsp ground cumin
  • ½ tsp Mexican oregano
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • ½ yellow onion, diced
  • 1 jalapeño, diced (keep seeds for extra heat)
  • 3 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • ½ tsp soy sauce
  • 2 cups beef broth, divided
  • 1 tbsp all-purpose flour

Instructions

  1. Season the Beef: In a large bowl, toss the diced sirloin with salt, cumin, oregano, and black pepper until every piece is coated.
  2. Make the Slurry: In a small, separate bowl, whisk together ¼ cup of the beef broth with the flour until smooth. Set aside.
  3. Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and cook for about 5 minutes, stirring until browned. Don’t overcrowd the pot; brown in batches if needed.
  4. Sauté Aromatics: Add the diced onion, jalapeño, and garlic to the pot. Cook for 2 minutes, until the onions soften and the garlic becomes fragrant.
  5. Add Tomatoes & Soy Sauce: Stir in the diced tomatoes and soy sauce. Cook for another 2 minutes, letting the tomatoes start to break down.
  6. Simmer: Pour in the remaining 1¾ cups of beef broth and the flour slurry. Stir, scraping up any delicious bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the meat is fork-tender.
  7. Final Touches: Uncover the pot. The sauce should be thickened. If not, cook for another 3 minutes, uncovered. Give it a taste and add more salt if needed.

Notes

Serving Suggestions: Spoon this incredible stew over fluffy Mexican rice. Serve with warm flour tortillas on the side for dipping. Garnish with fresh cilantro for a pop of color and flavor.

Tips & Tricks:

  • Don’t Rush the Browning: That’s where the deep flavor comes from. Browning in batches is worth the extra time.
  • The Slurry is Key: Whisking the flour and broth together beforehand prevents lumps and gives you a smooth, velvety gravy.
  • Spice Level: For a milder stew, remove the seeds and white membranes from the jalapeño. For a spicier one, add a pinch of cayenne with the other seasonings.

Storage & Reheating:

  • Fridge: Let the stew cool completely, then store in an airtight container for up to 4 days.
  • Freezer: This recipe freezes beautifully! Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm on the stovetop over low-medium heat. Add a splash of water or broth if the sauce has thickened too much.

Find it online: https://new.projuktigeek.com/carne-guisada/

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