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Guisada Recipe

Name: Mariachis de Jaliscos Guisada Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs stewing beef (chuck or round), 1" cubes; 1.5 tsp kosher salt; 0.75 tsp black pepper, freshly ground; 4 count garlic cloves, minced; 1 tsp ground cumin; 0.5 tsp dried oregano (preferably Mexican oregano); 2 tbsp vegetable oil (or lard); 1 count white or yellow onion, medium, diced; 1 count green bell pepper, seeded and diced; 0.5 count red bell pepper, seeded and diced; 1 count jalapeño or serrano, seeded and minced (optional for heat); 1 cups tomato sauce (or crushed tomatoes); 1.5 cups beef broth (low-sodium preferred); 2 tbsp tomato paste; 1 tbsp apple cider vinegar (or white vinegar); 1 count bay leaf; 0.25 cups all-purpose flour (for dredging); 3 tbsp water (to make slurry); 0.25 cups fresh cilantro, chopped; 0.5 count fresh lime or lemon (for finishing, optional)

Inspired by Mariachis de Jalisco

Time1h 35m

Serves4

Make Guisada Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

1 1/2 lbs stewing beef (chuck or round), 1" cubes

1 1/2 tsp kosher salt

3/4 tsp Black pepper, freshly ground

4 count Garlic cloves, minced

1 tsp Ground cumin

1/2 tsp dried oregano (preferably Mexican oregano)

Sofrito and Aromatics

2 tbsp vegetable oil (or lard)

1 count white or yellow onion, medium, diced

1 count green bell pepper, seeded and diced

1/2 count red bell pepper, seeded and diced

1 count jalapeño or serrano, seeded and minced (optional for heat)

Sauce and Braising Liquid

1 cups tomato sauce (or crushed tomatoes)

1 1/2 cups beef broth (low-sodium preferred)

2 tbsp tomato paste

1 tbsp apple cider vinegar (or white vinegar)

1 count bay leaf

Thickener and Finish

1/4 cups all-purpose flour (for dredging)

3 tbsp water (to make slurry)

1/4 cups Fresh cilantro, chopped

1/2 count fresh lime or lemon (for finishing, optional)

Method

Beef and Marinade

Season and Rest

Place the cubed stewing beef in a large bowl. Sprinkle with kosher salt, black pepper, minced garlic, ground cumin and dried oregano. Toss to coat evenly. Cover and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to allow flavors to penetrate.

Dredge

After resting, sprinkle the all-purpose flour over the beef and toss until pieces are lightly coated. Shake off excess flour — this will help brown the meat and slightly thicken the sauce during braising.

Sofrito and Aromatics

Heat Oil and Brown Beef

In a heavy-bottomed Dutch oven or large skillet over medium-high heat, warm the vegetable oil until shimmering. Add half the beef in a single layer (do not crowd) and brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat with remaining pieces. Browning adds deep flavor — get a good fond on the pan.

Sauté Vegetables

Lower heat to medium. If pan looks dry, add 1 tablespoon oil. Add diced onion, green and red bell peppers and the minced jalapeño (if using). Sauté until softened and edges begin to caramelize, about 5–7 minutes. Scrape up browned bits from the bottom of the pan as the vegetables cook — these bits will flavor the sauce.

Sauce and Braising Liquid

Build the Sauce

Stir in the tomato paste and cook for 1 minute to remove raw flavor. Add the tomato sauce and scrape the pan to loosen any fond. Return the browned beef and any accumulated juices to the pot.

Add Liquid and Simmer

Pour in the beef broth and add the apple cider vinegar and bay leaf. Bring to a gentle simmer, then reduce heat to low so the liquid barely simmers. Partially cover the pot and braise until the beef is tender, 1 to 1 1/4 hours (time will vary with cut and size). Stir occasionally and check liquid level — add up to 1/2 cup more broth or water if it gets too dry.

Thickener and Finish

Adjust Thickness

About 10–15 minutes before the end of cooking, mix the water with any remaining tablespoon of flour (or use the 3 tbsp water called out) to make a smooth slurry. Whisk into the simmering guisada in small amounts until you reach the desired thickness. Simmer for additional 5–10 minutes to cook out the raw flour taste.

Finish and Garnish

Remove and discard the bay leaf. Stir in chopped cilantro and squeeze the juice of half a lime or lemon to brighten flavors. Taste and adjust seasoning with more salt or pepper if necessary.

Serve

Serve hot over white rice or with warm corn/ flour tortillas. Leftovers keep well in the refrigerator for 3–4 days and flavors deepen overnight.