After a couple of frustrating days, I think I am back on track with this blog. Hoping that my niece can help me work out the final details in the morning. Yay! Getting excited! Preparing dinner tonight for family. Carne guisada, frijoles con chorizo, sopa de conchas, chicken tortilla soup, salsa and tortillas. Tomorrow dinner with friends! Looking forward to it!
There Are Just Those Recipes That Stay With You For A Lifetime!
This recipe for carne guisada was one of the first recipes posted on my blog back in 2014! Here I am April 2023 updating the post with new photos and soon a new video as well. I have lost count on how many times I have prepared this and many variations of this recipe. Once you learn basic recipes like this one, you will be creating all sorts of delicious dishes with your signature!
Do you cook low and slow?
I am a low and slow cooking girl in an instant pot world! Lol! This recipe for carne guisada is a basic, simple and tasty as it comes. The freshly blended tomato sauce and low and slow cooking, is the key to a good carne guisada. I like adding potatoes for a heartier dish.
We Grew Up Enjoying Lots Of Beans, Eggs And Sopa, But…
When there were meat recipes, mom found ways to stretch the meal. Add chunky potatoes, carrots, mild peppers or Mexican squash. Or you can simply leave it simple with the beef and aromatics(onion).
Steak Ranchero Con Papa . Here is a variation on a carne guisada recipe.
How Do You Like To Serve?
The carne guisada can be eaten as is over rice or I like to serve warm tortillas for tacos or burritos. I enjoyed trying skirt steak in this recipe. It was more flavorful and tender than the top round, but the sirloin is tender as well! You have some options here.
Carne Guisada Con Papa. Stewed Beef and Potato
- 2 pounds chuck roast(diezmillo), sirloin or top round sliced thin
- 1 tsp Salt, plus more, to taste
- 1 tsp Pepper, plus more, to taste
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1 tsp Oregano
- 3 tablespoons Avocado or Olive oil
- 5 roma tomatoes, 495 grams quartered
- 1 medium white onion, 242 grams peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
- 3 cloves garlic, 12 grams mashed
- 2 serrano peppers, 44 grams one roughly chopped, one left whole
- 1/3 cup cilantro washed, roughly chopped
- 3 cups of water or chicken broth
- 1/2 cup tomato sauce or 3 tbsps tomato paste optional
- 1 large poblano, green or red bell pepper, 136 grams finely diced
- 3 med russet potatoes, 470 grams , peeled and diced
- Season the sliced beef with one teaspoon each of salt, pepper, garlic powder, cumin and oregano. Stir well to combine. Set aside. Preheat 3 tablespoons of oil in a large pot at medium heat for 3-4 minutes. When ready, brown the beef in the preheated oil, stirring as needed for 10 minutes.
- In the blender, combine the tomatoes, 1/2 of the onion, garlic, 1 serrano, cilantro, tomato sauce(if using) and 3 cups of water (or broth). Season with salt and pepper to taste and blend on high until smooth.
- To the beef, add the remaining diced onion and poblano pepper. Saute for 5 minutes. Add the reserved whole serrano pepper. Add in the sauce from blender. Bring to a boil, reduce heat and continue cooking(mostly covered) for a good 15-20 minutes or until sauce reduces and becomes darker. Fold in the potatoes, cover and continue cooking until potatoes are cooked through, about another 15-20 minutes. You can adjust the spices to your liking as the beef cooks down.
- Serve with a side of rice, beans and warm tortillas. The beef can be substituted with pork steaks or boneless chicken thighs, sliced. Add in your favorite vegetables like zucchini, chayote, carrots…
you can do it….
take a chance!
My husband is excited about this meal tonight!! Thanks for the recipe!!
You are welcome Stacy! Buen Provecho!
Do i cook it covered?
Yes Lisa, I always cook it mostly covered. I leave a little opening for the steam to escape. Thanks!
I’ve made this three times already…it’s delicious!!!
It’s just one of those dishes…we love any carne guisada! Thanks Liz!
Making for weekend dinner. My husband will love this.
Hi Carla! Let me know how he likes it! Greetings from New York!
I decided to add hominy for some additional texture. Cooking on Sunday for dinner.
That sounds delicious! I love hominy. I just prepared some pozole last night with extra hominy.
Trying this AND homemade tortillas for the first time tomorrow night!
Take your time and be patient. You can do it Diana!!
What’s the measurements for the seasonings?
Hi Christine! It’s 1 teaspoon of each as stated in #1 of the directions. Thanks for the question though, I will add the quantities to the list.
Thank you so much. I’m making it for dinner tonight, can’t wait to try it. Have a good day!?
Is there a substitute for the red wine vinegar. No store nearby and I forgot to buy this weekend. ?
You can use a little fresh lemon or lime juice. Any kind of vinegar, white, cider vinegar would be fine.
My Mother used to do I dish like this I loved it , I will do this recipe I like the wine in it ,Thanks
Love a little red wine in the broth too!
Hola! Me podrias decir si la carne que usas para este guiso es falda? De la que se deshebra? O bisteces? Muchas gracias! Se ve buenísimo!
Hola Cristina. Puedes usar cualquiera, el bistec sale mas rapido. La falda se tarda un poquito mas para que salga suavecita.
Muchas gracias! Soy tu fan! 😉
I cooked this for dinner tonight and it was really good, served it with rice, thanks for sharing it with us!
Thank you for the feedback on the recipe Ellie! I appreciate it.
This is a fine looking dish,something I know I will enjoy,something my mom use to make as all your dishes I will give it a try for sure Thanks.
Thank you Ernesto!
Making this now as I type lol, the sauce is nowhere near the color red tho, I hope this turns out well. Skirt steak isn’t cheap. Maybe it’ll change as it simmers!
Kelli, the colors on a photo may look different because of lighting when I took the picture. When you blend fresh tomato sauce it will darken some as it cooks down and thickens. But it may not always looks intense red like in my photograph. It’s a very old and traditional recipe. I am actually making it tomorrow with some bistec or milanesa-style meat. Skirt steak is one of my favorites, but you can use top round, chuck steak or your favorite cut of beef as long as it’s not too thick.
Will recipe work with beef chuck tender steak that’s all I have
Absolutely, that would work.
I made this last night, loved it, kids loved it too , not hard at all
Hi Alicia! So happy your family enjoyed the carne guisada! Thank you for the feedback!
En donde dice algo de vino rojo? Se le agrega? Y cuanto?
Esta receta no lleve vino rojo
Can I use diezmillo for this recipe?
Absolutely, diezmillo would be perfect!
Chuck roast is diezmillo.
Lo acabo de preparar y quedó muy bueno! No contaba con peppers pero lo hice con todo lo demás. Gracias! (Puertorriqueña de Texas) 😘
Que bien Paola! Gracias por tomar tu tiempo para dejarme tu comentario!
Victoria A Lockwood
I already have some sauce made. What are the measurements on the sauce? How much should I add?
How much meat are you cooking? The thing is that you should be generous with the sauce because it’s going to cook down and reduce until the meat is tender.
Sounds good, can I substitute the green pepper for nopales?
Yes, absolutely you can add nopales.
Hoy se los cociné a mi familia para cenar!! pero usé bisteces de puerco y quedó delicioso😋😋
Hola Paola! Que rico con bistec de puerco! Gracias por tomar tu tiempo para escribirme. Saludos!
So delicious!I’ve made this several times now. Reminds my husband of his grandma’s cooking. I’m making this tonight with your bean and homemade tortilla recipes.
Hi Alisa! I am so happy you are enjoying this recipe! Thank you for taking the time to write!
I made this for dinner today. Absolutely delicious. It was spicy because I left the seeds with the chopped serrano pepper. So next time I might try just adding the whole pepper at the end. Thanks so much and I cant wait to try the rest of your recipes!
Thank you Angela for taking the time to stop by! I’m happy you enjoyed the recipe!