Homemade Carne Guisada

Ingredients

• 2 lb Beef chuck roast (cut into 1-inch cubes)
• 2 tbsp Vegetable oil (for searing)
• 0.25 cup All-purpose flour
• 2 cup Beef broth (or water)
• 1 Onion (diced)
• 1 Green bell pepper (diced)
• 3 clove Garlic (minced)
• 8 oz Tomato sauce
• 1 tsp Ground cumin
• 1 tsp Chili powder
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Cut the beef chuck roast into bite-sized 1-inch cubes, removing any excess large pieces of gristle.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

3. 3

   Add the beef cubes to the pot in batches to avoid overcrowding. Sear the meat until browned on all sides, then remove the meat and set aside.

4. 4

   In the same pot with the remaining fat, add the diced onion and green bell pepper. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.

5. 5

   Add the minced garlic and cook for another 60 seconds until fragrant.

6. 6

   Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux with the pan drippings.

7. 7

   Slowly pour in the beef broth and tomato sauce while stirring to prevent lumps from forming.

8. 8

   Return the browned beef to the pot. Season with ground cumin, chili powder, salt, and black pepper.

9. 9

   Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.

10. 10

    Simmer for 1.5 to 2 hours, or until the beef is fork-tender and the gravy has thickened to your desired consistency. Stir occasionally to ensure the bottom doesn't burn.

11. 11

    Taste and adjust seasoning with additional salt or pepper if needed before serving.

Notes

For a spicier version, add a diced jalapeño or serrano pepper with the bell peppers. Serve with flour tortillas, Mexican rice, and refried beans.

Nutrition per serving

• main
• beef
• stew
• tex-mex
• dinner
• slow-cooked
• comfort food