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Carne Guisada

Carne guisada is beef chuck browned in a 5-quart Dutch oven, then gently simmered in a tomato and beef broth gravy. The long, low cook makes the beef fork-tender and thickens the richly seasoned gravy.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 3 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • 1 can (8 oz) tomato sauce
  • 3 cups beef broth

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Pat the beef dry and toss it with the kosher salt and black pepper. Sprinkle with the flour and toss to coat, shaking off excess flour.
  2. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches, turning to brown all sides, about 8 minutes per batch. Transfer the browned beef to a plate.
  4. Add the onion to the pot and cook over medium heat, stirring and scraping up browned bits, until softened, about 5 minutes.
  5. Stir in the garlic, cumin, chili powder, and oregano and cook until fragrant, about 30 seconds.
  6. Stir in the tomato sauce and beef broth, scraping the bottom of the pot. Return the beef and any accumulated juices to the pot.
  7. Bring to a gentle simmer, cover, and cook over low heat for 2 to 2 1/2 hours, stirring every 30 minutes, until the beef is fork-tender and the gravy has thickened.

Notes

For the best browning, brown the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour.