Carne Guisada Recipe

Season and Dredge

Pat beef cubes dry with paper towels. In a bowl, combine salt, pepper and ground cumin. Toss beef with the seasonings. Sprinkle the flour over the beef and toss until lightly coated, shaking off excess.

Brown the Meat

Heat vegetable oil in a heavy Dutch oven or large pot over medium-high heat until shimmering. Working in batches to avoid crowding, add beef cubes and brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté Vegetables

Reduce heat to medium. If needed, add 1 tablespoon oil to the pot. Add diced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the Base

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Add chopped tomatoes and stir to combine, scraping browned bits from the bottom of the pot.

Deglaze and Simmer

Pour in red wine (if using) to deglaze the pan, scraping up any browned bits. Let the wine reduce 1–2 minutes. Add beef broth, bay leaves, oregano, paprika and optional adobo. Return the browned beef and any accumulated juices to the pot and bring to a simmer.

Braise

Cover the pot, reduce heat to low, and simmer gently until beef is nearly tender, about 60–75 minutes. Check every 20 minutes and stir gently to prevent sticking.

Add Root Vegetables

After the beef has cooked about 60 minutes and is beginning to soften, add the potatoes and carrots. Stir them into the sauce, recover, and continue simmering until the beef and vegetables are tender, about 20–25 more minutes.

Finish with Peas

If using frozen peas, stir them in during the last 5 minutes of cooking to heat through. Adjust seasoning with salt and pepper to taste.

Rest and Brighten

Remove the pot from heat. Discard bay leaves. Stir in chopped cilantro or parsley and optional lime juice for brightness. Let the guisada rest 5 minutes before serving to let flavors meld.

Serve

Serve hot over white rice, with warm tortillas, or alongside beans. Spoon plenty of sauce over the meat and vegetables.