Entree: United States – Tex-Mex – Carne Guisada (braised beef stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) beef stew meat, cut into 1–1.5 inch (2.54 to 3.81 cm) cubes
- 1/4 cup (60 ml) vegetable oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 guajillo chiles, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 2 cups (480 ml) beef broth
- 1/4 cup (30 g) all-purpose flour (for dredging)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (optional)

Show original ingredient measurements

- 2 lb (907 g) beef stew meat, cut into 1–1.5 inch cubes
- 1/4 cup (60 ml) vegetable oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 guajillo chiles, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 2 cups (480 ml) beef broth
- 1/4 cup (30 g) all-purpose flour (for dredging)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the dried chiles briefly in a dry skillet until aromatic, then soak in 1 cup (240 ml) hot water for 15–20 minutes. Puree chiles with 1/4 cup (60 ml) of the soaking liquid until smooth; set aside.
2. Pat beef cubes dry, toss with the flour, 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper to lightly coat.
3. Heat oil in a heavy pot over medium-high heat. Brown beef in batches until well seared on all sides; remove and set aside.
4. Add sliced onion to the pot and cook until softened, 5–7 minutes. Add garlic and cook 30 seconds, then stir in chopped tomatoes and cook until they break down, about 5 minutes.
5. Return beef to the pot, add the chile puree, beef broth, cumin, oregano, bay leaf, remaining salt and pepper. Bring to a simmer, then reduce heat to low.
6. Cover and braise gently until beef is fork-tender, about 1.5–2 hours. Stir occasionally and add a splash of water or broth if needed.
7. Remove bay leaf, taste and adjust seasoning. Stir in chopped cilantro if using.
8. Serve hot with warm flour tortillas, white rice, or mashed potatoes.

1. Toast the dried chiles briefly in a dry skillet until aromatic, then soak in 1 cup (240 ml) hot water for 15–20 minutes. Puree chiles with 1/4 cup (60 ml) of the soaking liquid until smooth; set aside.
2. Pat beef cubes dry, toss with the flour, 1/2 tsp salt, and 1/4 tsp pepper to lightly coat.
3. Heat oil in a heavy pot over medium-high heat. Brown beef in batches until well seared on all sides; remove and set aside.
4. Add sliced onion to the pot and cook until softened, 5–7 minutes. Add garlic and cook 30 seconds, then stir in chopped tomatoes and cook until they break down, about 5 minutes.
5. Return beef to the pot, add the chile puree, beef broth, cumin, oregano, bay leaf, remaining salt and pepper. Bring to a simmer, then reduce heat to low.
6. Cover and braise gently until beef is fork-tender, about 1.5–2 hours. Stir occasionally and add a splash of water or broth if needed.
7. Remove bay leaf, taste and adjust seasoning. Stir in chopped cilantro if using.
8. Serve hot with warm flour tortillas, white rice, or mashed potatoes.