Carne Guisada
Chunks of beef braised low and slow in a rich tomato-and-cumin-spiced gravy until fork-tender, a South Texas breakfast staple.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Dutch oven or heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 21
- carbs
- 12
- protein
- 34
- calories
- 380
Instructions
- 1
Season the beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown the beef in batches, then set aside.
- 2
Stir the flour into the pot drippings. Cook 1–2 minutes to make a light roux (a paste of cooked flour and fat).
- 3
Add the onion and bell pepper. Cook for 5 minutes until softened.
- 4
Stir in the garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- 5
Add the tomatoes and return the beef to the pot. Pour in the broth and stir well.
- 6
Bring to a simmer, cover, and cook on low for 1.5 hours. Stir occasionally until the beef is fork-tender and the gravy thickens.
- 7
Taste and add more salt and pepper if needed before serving.
Chef's tips
Brown the beef in small batches without crowding the pot. This creates browned bits on the bottom that give the gravy deep color and flavor.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
Common mistakes to avoid
- •Rushing the slow simmer, leaving the beef tough instead of fork-tender.
- •Skipping the browning step, which loses a whole layer of rich flavor.
- •Adding too much liquid at once, which makes the gravy too thin.
Serving suggestions
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