Muy Easy Carne Guisada

This yummy meat dish is so muy delicioso and so muy easy. Just how I like it.  Not surprisingly, I don’t have a lot of motivation to cook with 110 degree weather but it’s odd because I still have a very intense desire to eat big and delicious meals preferably ones that I don’t have to cook.  Ha! Funny how that works. This is the next best thing though; a set-it-and-forget-it meal that is also super satisfying. If you’ve never had carne guisada, it is basically simply seasoned stew meat cooked in it’s own delicious gravy.  You typically eat this with some Mexican rice and tortillas.  It’s so full of flavor since it cooks for three hours and with simple ingredients, it’s just an all around winner.  The tender meat can easily be scooped up and eaten with a tortilla, you won’t even have to dirty a utensil. Ha!   You can make this stove top,  in the Instant Pot, or crock pot.  You just cannot mess this one up!

I love Costco’s precut stew meat because it’s excellent quality and well priced. My kids devour this so you can bet it’s a crowd pleaser.  I remember my  mom cooking an enormous amount of carne guisada for one of my brother’s wedding reception. Yep, that good. Good enough to share with all of your loved ones and easy enough to not stress over making it.

Full recipe below.
**I forgot to add in fresh garlic to the photo of ingredients**


Carne Guisada

green bell pepper
1 large onion
5 cloves of garlic
3 lb boneless beef shoulder roast (or stew meat)
1 Tbsp ground cumin
1 Tbsp vegetable oil

2-3 tsp of salt (I used 2.5tsp)

1/2 tsp ground pepper
1/2 cup water
1 Tbsp flour 
1. Cut up stew meat into inch cubes.  In a large pot, heat oil and add in stew meat.
2. Roughly chop tomatoes, pepper and onion and add to the meat.
3. Add in cumin, garlic, salt and pepper and stir to combine.
4. Cover and let it cook on low for 3 hours or until meat is tender. Stir occasionally.
5. About 30 minutes before it’s done, combine water and flour and mix well. Add mixtures to meat and simmer last 30 minutes.

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