Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and fantastic with rice!
This Carne guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog, but since it’s similar to our Filipino-style of cooking, I think you’ll love it!
Like the picadillo soup from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.
How to Make Carne Guisada
- Saute thinly-sliced beef in onions, garlic, and tomatoes until lightly browned. Add water or broth and cook the beef low and slow until fork-tender.
- Add minced peppers for a kick of spice and cubed potatoes to deliciously extend servings. Continue to simmer until potatoes are done and sauce is nice and thick.
- Season with salt and pepper to taste and sprinkle with chopped cilantro for color. Serve piping hot with steamed rice and enjoy a scrumptious meal!
Give this easy yet flavorful Mexican-style braised beef for dinner tonight. It’s delicious served with rice but is just as amazing sandwiched between warm tortillas. Enjoy!
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 2 cloves garlic
- 2 pounds chuck steak, sliced thinly
- 3 large Roma tomatoes, chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup water or beef broth
- 2 medium potatoes, peeled and cubed
- salt and pepper to taste
- In a dutch oven or wide skillet over medium heat, heat oil.
- Add onions and garlic and cook until softened.
- Add beef and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- Add water or broth. Bring to a boil, skimming scum that floats on top.
- Add chili peppers.
- Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender.
- Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”