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Carne Guisada Recipe (Filipino-Mexican Braised Beef Stew)

Carne Guisada Recipe (Filipino-Mexican Braised Beef Stew)

Carne Guisada is a Filipino-Mexican braised beef stew featuring tender chuck steak slow-cooked with onions, garlic, tomatoes, and jalapeños until fork-tender. Cubed potatoes are added near the end to absorb the rich, spicy tomato sauce. This one-pot comfort dish takes 1 hour 20 minutes total, requiring minimal prep but maximum flavor through low-and-slow braising. The result is melt-in-your-mouth beef in a thick, savory sauce that's perfect over steamed rice for a hearty weeknight dinner.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Filipino, Mexican
Servings 4
Difficulty Intermediate

Ingredients
 

  • 1 tablespoon canola oil
  • 1 large onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 pounds chuck steak sliced thinly
  • 4 large Roma tomatoes chopped
  • 1 jalapeño pepper seeded and minced
  • cups water or beef broth
  • 2 medium potatoes peeled and cubed
  • Salt and pepper to taste

Instructions
 

  • Heat the canola oil in your dutch oven or wide skillet over medium heat. The oil should shimmer slightly when it's ready, which ensures your aromatics won't stick.
  • Add the chopped onions and minced garlic to the hot oil. Cook them for about 2-3 minutes, stirring occasionally, until they become fragrant and the onions turn translucent. This creates the flavor foundation for your entire dish.
  • Add the thinly sliced chuck steak to the pan. Cook for 5-7 minutes, stirring occasionally, until the beef is lightly browned on most surfaces. Don't worry about cooking it completely through at this stage.
  • Add the chopped Roma tomatoes to the pan. Using the back of your wooden spoon, gently mash the tomatoes as they cook. Continue cooking for 4-5 minutes until the tomatoes have softened and released their juices, creating a rich sauce base.
  • Pour in the water or beef broth and bring the mixture to a boil. As it heats up, you'll notice some foam or scum rising to the surface. Skim this off with a spoon for a clearer, cleaner-tasting broth.
  • Add the minced jalapeño pepper to the pot. The seeds have been removed to control the heat level, but you can add them back if you prefer more spice.
  • Reduce the heat to low, cover the pot, and let it simmer gently for 40-50 minutes. Stir occasionally and add water in ½ cup increments if the liquid level gets too low. The beef should become fork-tender during this time.
  • Add the cubed potatoes to the pot and continue cooking for 8-10 minutes. The potatoes should be tender when pierced with a fork, and the sauce should have thickened nicely by this point.
  • Taste and season with salt and pepper as needed. Remember to start with less salt since the flavors will have concentrated during cooking. Serve immediately while hot.

Tips from Lola's Kitchen

  • Always slice your beef against the grain - this breaks down the muscle fibers and makes every bite tender
  • Let your tomatoes cook down properly before adding liquid - this concentrates their flavor and prevents a watery sauce
  • Don't rush the braising process - low and slow cooking is what makes the beef melt-in-your-mouth tender
  • Taste and adjust seasoning at the end - the flavors develop throughout cooking and may need a final boost
  • If your sauce seems too thin, remove the lid and let it simmer uncovered for the last few minutes
Tried this recipe?Let us know how it was!