Ingredients
2 1/2 tablespoons oil
2 pounds chuck steak, cubed
1 large onion, chopped
1 large bell pepper, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 large tomatoes, diced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups beef broth
Instructions
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Brown the beef: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add cubed chuck steak in batches, browning the beef on all sides for 5-7 minutes per batch. Remove and set aside.
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Sauté the vegetables: In the same pot, add 1/2 tablespoon of oil. Sauté the chopped onion, bell pepper, and minced garlic for 3-5 minutes, until softened and fragrant.
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Add tomato paste and spices: Stir in tomato paste, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until fragrant.
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Thicken the sauce: Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
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Add tomatoes and broth: Stir in diced tomatoes and beef broth. Bring to a simmer.
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Simmer the carne guisada: Add the browned beef back into the pot. Cover and simmer on low for 1 1/2 to 2 hours, until the beef is fork-tender and the sauce thickens.
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Serve: Adjust seasoning with salt and pepper to taste. Serve over rice, with tortillas, or in tacos.
Notes
Variations: Add diced potatoes or carrots for extra heartiness. For a spicier version, add chopped jalapeños or a dash of hot sauce.
Slow Cooker Version: Brown the beef, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until tender.
Pressure Cooker Version: Brown the beef, add the broth and spices, then cook on high pressure for about 35 minutes. Let the pressure release naturally.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course, Comfort Food
- Method: Sautéing, Simmering
- Cuisine: Latin American, Tex-Mex
- Diet: Gluten Free
