Carne Guisada with tender beef slices and potatoes braised in tomatoes is easy to make yet full of flavor. It's hearty, tasty, and perfect for a busy weeknight dinner.
This Carne Guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog. But since it's similar to our Filipino style of cooking, I think you'll love it!
Like the picadillo soup from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors: onions, garlic, and tomatoes. As it is my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.
How to Make Carne Guisada
- Saute thinly-sliced beef in onions, garlic, and tomatoes until lightly browned. Add water or broth and cook the beef low and slow until fork-tender.
- Add minced peppers for a kick of spice and cubed potatoes to deliciously extend servings. Simmer until the potatoes are tender and the sauce is nice and thick.
- Season with salt and pepper to taste and sprinkle with chopped cilantro for color. Serve piping hot with steamed rice, and enjoy a scrumptious meal!
Cooking tips
- Cut the beef in thin, uniform slices to ensure fast and even cooking. Slice across the grain for a more tender chew.
- I prefer the taste of fresh tomatoes, but tomato sauce will work in a pinch.
- Swap the jalapeno peppers with serrano if you like more heat. If you like less spice, scrape off the seeds and veins of the peppers before chopping.
- If you can't find jalapenos in the Philippines, you can use siling labuyo or siling haba and adjust amounts according to taste.
How to serve and store
- Give this easy yet flavorful Mexican-style braised beef for dinner tonight. It's delicious served with rice and beans but is just as amazing, sandwiched between warm tortillas for a taco dinner.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F or microwave at 2 to 3-minute intervals until completely heated, stirring well between intervals.
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds chuck steak, sliced thinly
- 4 large Roma tomatoes, chopped
- 1 jalapeno pepper, seeded and minced
- 1 ยฝ cups water or beef broth
- 2 medium potatoes, peeled and cubed
- salt and pepper to taste
Instructions
- In a dutch oven or wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add beef and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- Add water or broth. Bring to a boil, skimming scum that floats on top.
- Add chili peppers.
- Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender, adding more water in ยฝ cup increments as needed.
- Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut the beef in thin, uniform slices to ensure fast and even cooking. Slice across the grain for a more tender chew.
- I prefer the taste of fresh tomatoes, but tomato sauce will work in a pinch.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
CLIFF TIGERT says
If you want a 5-star rating, add 2 tsp of Cumin 15 minutes before finished and 1-2 tsp Jif Creamy Peanut Butter at the same time you add the Cumin. Everyone will love it!!!
Lalaine Manalo says
Thanks for the tip! I'm excited to try it!
Cynthia Atencio says
Family fave ๐
Cristina says
Shouldnโt there be cumin or coriander or other herbs other than salt a d pepper?
Lalaine Manalo says
You could add them if you like. I adjusted the recipe to fit my readers, and cumin is not something we use often in Filipino cooking.
Rachelle says
This was so delicious......my hubby liked it but only thing I'll do next time is add more jalapeno....we love the spiciness but overall was really good. Thank you for sharingโฅ๏ธ
Loretta says
Can you add Cilantro to it
Lalaine Manalo says
Yes, you can ๐
Amy says
I am allergic to onions what can I use instead
Lalaine Manalo says
You can omit it ๐
Stella says
Hi Lalaine, I've had this saved on Pinterest for a long time and finally am here to check out your website. Love it!!! I love this recipe (& many others on here from the look of it).
I used to make similar food but I made everything way too hard. I appreciate the simplicity of your recipes which aren't lacking in flavor at all!! This was just as good if not better than mine & it used to take me hours to make it. I'd boil and puree the tomatoes & peppers in a blender then sautee onions, then pour my pureed sauce in the pan w onions and beef & on & on & on gosh I feel like I wasted half my life cooking the complicated way just because that's how I was taught.
Pretty ridiculous when you think about it.
Thanks again. I appreciate your recipes. They're delicious.
Lalaine Manalo says
Thank you so much for your feedback, Stella. I hope you enjoyed browsing through the recipes and found something delicious to make.
Karla says
Is the garlic chopped or whole?
Lalaine Manalo says
I'm sorry for the oversight. The garlic is minced ๐
Mvie says
Can I use tomato sauce in place of the roma tomatoes?
Lalaine Manalo says
Yes, you can ๐
Vic says
This is my go to recipe when my Mexican fiance wants carne guisada.
Tracie says
Will flank steak work