Carne Guisada

Carne Guisada with tender beef slices and potatoes braised in tomatoes is easy to make yet full of flavor. It's hearty, tasty, and perfect for a busy weeknight dinner.

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 cooking style, 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: onions, garlic, and tomatoes. As it is my take on a Mexican dish, this beef stew has bold, spicy flavors from the seasonings.

How to serve and store

• Give this easy yet flavorful Mexican-style braised beef for dinner tonight. It's delicious served with rice and beans, but is just as amazing, sandwiched between warm tortillas for a taco dinner.
• Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
• Reheat in a saucepan over medium heat to 165 F or microwave at 2 to 3-minute intervals until completely heated, stirring well between intervals.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.80 from 258 votes

Carne Guisada

Mexican-style Braised beef and potatoes in tomatoes and spices for an easy weeknight dinner. This carne guisada is hearty, boldly flavored, and amazing with rice!

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 20 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

• 3 pounds beef chuck eye roast cut into 1-inch cubes
• salt and pepper to taste
• oil
• 1 large onion peeled and chopped
• 1 large bell pepper seeded, cored, and diced
• 6 cloves garlic peeled and minced
• 4 large Roma tomatoes diced
• 4 tablespoons flour
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 2 large potatoes peeled and cubed

US CustomaryMetric

Instructions

• Season the beef with salt and pepper to taste.
• In a Dutch oven or wide pan over high heat, heat oil. Sear the beef in batches until browned. Remove from the pan and set aside.
• Add more oil to the pan as needed. Add onions and bell peppers until softened. Add garlic and continue sauteing until fragrant.
• Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
• Sprinkle in flour and stir.
• Slowly pour in the broth, whisking to prevent lumps. Bring to a boil until slightly thickened.
• Add tomato paste, chili powder, cumin, and oregano. Return the beef and stir to combine.
• Lower heat, cover, and simmer for about 1 ½ to 2 hours or until the meat is very fork tender, adding more water in ½ cup increments if needed.
• Add potatoes and cook for about 8 to 10 minutes or until tender and the sauce is thickened.
• Season with salt and pepper to taste. Serve hot.

Nutrition Information

Calories: 716kcal, Carbohydrates: 20g, Protein: 71g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 2g, Cholesterol: 235mg, Sodium: 1028mg, Potassium: 1791mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2638IU, Vitamin C: 74mg, Calcium: 112mg, Iron: 9mg

“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.”