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This Mexican style carne guisada is hamburger that is stewed with tomatoes, peppers and flavors until it becomes delicate and delightful. Serve your stewed hamburger with no guarantees, or use it to make burritos, enchiladas, or numerous other diverse forte dishes!

My nearby Mexican café makes the most perfect carne guisada, and I concluded the time had come to figure out how to make this exemplary dish at home. It just so happens, this delicate meat is entirely easy to make, with fixings that you presumably as of now have available.


Carne guisada is a sort of stewed hamburger that is cooked with tomatoes, peppers and onions. Mexican style carne guisada comprises of meat in a thick sauce and is regularly filled in as a primary course with a side of tortillas, or as a filling for tacos and different dishes. There is one more form of carne guisada that is well known in other Latin American nations that comprises of hamburger stewed with potatoes and brew. This variant here inclines in the direction of the Mexican translation.



Start via burning the hamburger until it’s brilliant brown. Add peppers and onions to the pot, then, at that point cook until the veggies are delicate. Mix in some flour to assist with thickening the sauce. Then, include new diced tomatoes alongside pureed tomatoes, meat stock and a variety of flavors. Cover the pot, and let the meat stew on the oven until it’s actual delicate. Add some cilantro, then, at that point serve and appreciate.


  • 1 tablespoon vegetable oil
  • 3 pounds beef stew meat or chuck roast cut into 1 inch pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup onion diced
  • 1/2 cup green bell pepper diced
  • 2 teaspoons garlic minced
  • 2 tablespoons all purpose flour
  • 1 cup fresh tomatoes seeded and diced
  • 1/2 cup tomato sauce
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 1/2 cups beef broth plus more if needed
  • 2 tablespoons cilantro chopped
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  1. Heat the oil in a large pot over medium heat.
  2. Place the beef in a single layer in the pot. Season the beef with the salt and pepper.
  3. Cook for 3-4 minutes per side or until golden brown. You may need to work in batches.
  4. Return all the meat to the pot. Add the onion and bell pepper and cook for 4-5 minutes or until vegetables are softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Add the tomatoes, tomato sauce, cumin, oregano, chili powder, paprika and beef broth.
  8. Stir to combine, then turn up the heat to medium-high until the mixture comes to a simmer.
  9. Cover the pot. Reduce the heat to low, and simmer for 2 hours, stirring occasionally, or until beef is tender. If you feel like the mixture is getting too dry you can add more beef broth, 1/4 cup at a time.
  10. Uncover the pot. Sprinkle with cilantro, then serve.
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Calories: 370kcal | Carbohydrates: 6g | Protein: 52g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 846mg | Potassium: 954mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 6mg

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