Entree: Mexico – 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: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (907 g) boneless chuck roast, cut into 1-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 medium white onion, diced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (480 ml) beef broth
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) smoked paprika or regular paprika
- 3 medium carrots, sliced into thick rounds (about 10 oz / 280 g)
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Toss beef cubes with flour, salt, and pepper. Heat oil in a heavy pot over medium-high heat and brown beef in batches; transfer browned beef to a plate.
2. Reduce heat to medium, add onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds.
3. Stir in cumin, oregano, and paprika; cook 30 seconds to bloom the spices.
4. Add diced tomatoes and beef broth; scrape up browned bits. Return beef to pot and bring to a simmer.
5. Cover and reduce heat to low; simmer gently for 1.5–2 hours or until beef is tender.
6. Add carrots and cook another 20–30 minutes until carrots are tender and sauce has thickened. Adjust salt and pepper.
7. Stir in cilantro and lime juice if using. Serve hot with rice, potatoes, or warm tortillas.