Lisa George
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
Carne Guisada (Latin Beef Stew)
I get lots of emails telling me how much you all love my Latin dishes. It’s probably what I do best! When I crave beef stew, it’s always this Colombian version I crave. You can use water in place of beer if you prefer. If achiote or sazon isn’t something you can find near you, leave it out, it will still be good! If you want a chicken stew, you will love this Pollo Guisado con Maiz.
I grew up eating carne guisada, my mom made it for dinner all the time! Serve this over rice with a little aji picante and you’ll have a delicious comfort dish, Latin style!
Most Colombian dishes start with scallions, tomatoes and garlic as a base, used as a base preparation or seasoning, like a sofrito. You will see this in many of my Colombian dishes, like Huevos Pericos and Chicken Sancocho.
Tips and Variations:
- Like any beef stew, always use meat with lots of marbling. Leaner cuts of stew meat will come out dry.
- You can keep it low-carb and skip the potatoes. You can also add yucca in place of potatoes.
- Skip the beer and use water or beef broth instead.
Meats that take a long time to cook are perfect to make in a pressure cooker, the meat comes out so tender in half the time. If you make this on the stove, use a heavy pot and let it simmer on low.
Carne Guisada (Latin Beef Stew)
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
- 2 tsp olive oil
- 1 cup scallions, chopped
- 3 cloves garlic, minced
- 2 small tomatoes, diced
- 2 tbsp cilantro, minced
- 1.5 lb beef stew meat, cut into small chunks
- 1/3 cup light beer
- 1/3 cup water
- 1/2 tsp cumin
- 1/4 tsp adobo, or salt
- 1/2 tsp achiote, or sazon
- 1 bay leaf
- salt to taste
- 10 oz baby red potatoes, halved or quartered
Stove top:
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In a large dutch oven or heavy pot, heat oil over medium heat.
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Add scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
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Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
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Cover and simmer on low heat 1 1/2 hours.
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Test to make sure beef is tender, if not cook another 15 minutes.
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Add potatoes and cook until soft, about 20 minutes depending on the size.
Pressure cooker instructions:
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In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 – 3 minutes.
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Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.
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Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
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Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
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Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.
Makes about 5 cups. Perfect served over 3/4 cup cooked rice.
Serving: 1cup, Calories: 234kcal, Carbohydrates: 12.5g, Protein: 34g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 86.5mg, Sodium: 276.5mg, Fiber: 2g, Sugar: 1g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 6
Points +: 6
Keywords: beef and potatoes, beef stew recipe, Carne Guisada, Latin Beef Stew, pressure cooker beef stew
