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Carne Guisada (Latin Beef Stew)

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Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.

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 or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.

More Beef Recipes you might enjoy:

Carne Guisada (Latin Beef Stew)

4.58 from 49 votes
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
Course: Dinner
Cuisine: Latin
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 5 servings
Serving Size: 1 cup


  • 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:

  • In a large dutch oven or heavy pot, heat oil over medium heat.
  • Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
  • Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
  • Cover and simmer on low heat 1 1/2 hours.
  • Test to make sure beef is tender, if not cook another 15 minutes.
  • Add potatoes and cook until soft, about 20 minutes depending on the size.

Pressure cooker instructions:

  • In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.
  • Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.
  • Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
  • Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
  • Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.

Last Step:

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Makes about 5 cups. Perfect served over 3/4 cup cooked rice.


Serving: 1 cup, Calories: 234 kcal, Carbohydrates: 12.5 g, Protein: 34 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 86.5 mg, Sodium: 276.5 mg, Fiber: 2 g, Sugar: 1 g



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218 comments on “Carne Guisada (Latin Beef Stew)”

  1. Avatar photo
    Judy Kleinfeld Lapidus

    This is a keeper. Very easy & tasty comfort food. My husband loved it and had two servings.

  2. Im trying to figure out what I did wrong. It looked like there wasn’t enough liquid, but I trusted the process (on the stove) and it cooked all the liquid out and burnt to a crisp. What is I do???

    1. You should always keep an eye on stews and add liquid as needed. Was it covered? Was it simmering on low heat?

    2. this comes out perfect for me EVERY time, I’m not sure where you went wrong but maybe your heat was too high, you can always add some tomato sauce but it sounds like your heat was too high when simmering or when you started the boiling or you did not add enough liquid.

  3. Fabulous excellent flavors, cooked it in the instapot easy and quick. Will definitely be added to our rotation! Everything from skinnytaste is amazing.

  4. I enjoyed this. I had over 2 pounds of meat and I doubled the spices. Maybe use more next time. I added carrots as well. Instead of rice, trying to cut down on carbs, I served in a baked 1/2 Acorn squash.

  5. Very tasty! I used my pressure cooker and substituted low sodium beef bone broth for the water for extra flavor & protein.

  6. I hadn’t had carne guisada in years! I mad it last week, followed your recipe (even went out and bought sazon) and it came out delicious! Served it with refried beans and homemade flour tortillas. Thanks for a fabulous recipe and I plan to make it again this weekend!

  7. The dish wasn’t as flavorful as I have had before and it was a little bland. Would recommend doubling or even tripling the spices and substituting the water for chicken/beef stock.

    1. I’m latin and this comes out perfectly flavorful every single time. I add all the seasonings plus 1 teaspoon of salt. if/when needed Goya canned tomato sauce.

  8. I made this and it was good. I put the recipe into my macros app and came up with a higher calorie amount than you did. I got 375.91 per serving. I wonder what the difference was.

    1. Yes, I came up with the same thing for 5 servings. However, I was able to get 6 cups (vs 5) for about 305 calories/serving. 

  9. Any good subs for beer – for folks who do not drink alcoholic beverages (even small amounts, like “non-alcoholic” beers)? Thanks!

    1. Alcohol cooks out so I don’t think it’s a concern unless bringing it into the house is the problem. You can buy single beers most places.

  10. Looks so yummy!  Could I use red wine instead of beer, or is there something special in the beer that makes it extra yummy?

  11. Delicious! Such a comfort food! I noticed that this was tagged as a freezer meal, but I didn’t see any instructions for freezing. What do you suggest?

    1. I froze it by cooling and packaging to freeze for 2 servings without the potatoes. It is a little juicer once thawed and reheated. Reheating on the stove top to reduce the extra liquid. It was great!

  12. If I double the recipe and use the Dutch oven method, do I need to double the cook time?? Made this tonight and we ate it up way too fast. 

  13. This is my favorite stew ever. I make it regularly, and the whole family loves it. Since we have one spicy-sensitive person, I leave out the cumin, and it’s still so flavorful.

  14. I live in a rural area in Latin America, where our grass-fed, mixed breed cattle produce beef that takes more than 40-50 minutes to reach a tender stage.

    Brown it by tossing (solo) in vegetable oil in the bottom of a pressure cooker. Add liquid to cover barely, and and cook under pressure for 30 minutes. Check tenderness and cook 15 minutes more if necessary. Then use the pressure cooker pot or another pot to prepare this recipe as written. Vegetables and other ingredients added to the pressure cooker while pre-cooking the beef will simply be obliterated, turned into mush that thickens the gravy but adds no interesting texture.

  15. Avatar photo
    Nicole Knight

    Made this tonight and served with Peruvian aji sauce and avocado. One taste and immediately saved to favorites. Going to be a new staple!

  16. This was fantastic! The only adjustment I plan to make for next time is to add more liquid to make it a little more stew like.

  17. This. Was. So. Good!!!!! I did add some red chile flakes because we love a little heat in everything but other than that followed exactly and it turned out delicious. Love the Latin American flavors and it was so warm and comforting! 

  18. This was full of flavor. I made my own mix of adobo and sazon. I did the stove top version and this just hit the spot on a cold night. Took two hours in total time. I didn’t have scallions so I used a half of a sweet onion. I served it with High Protein Bread (Oat Sandwich Rolls) on the website.

  19. Wow this stew is so flavorful and fantastic with the ahi picante salsa.  I forgot to buy beer so I used water and some better than bouillon beef base.  It came out so good in the Instant Pot and the meat came out so tender.  My husband loved it!  Thank you for another winner!  

  20. Avatar photo
    Alice Wiltshire

    Such rich flavors. Needs a little more salt while cooking, but then again it can always be added when serving. Combined with the Aji Picante, it was melt in your mouth. Will definitely be making again.

  21. Delicious. I had made this once before as written. This time I added turnip, parsnips, and carrots to up the veggie quotient. Could have been a bit zestier.

  22. Loved the recipe. It was very delicious. Only issue was the diretions. It says total cooking time is 50 minutes, but then inside the recipe you’re supposed to cook it for 1.5 hours plus 20 minutes for the potatoes. Is that an error or are you only supposed to cook it for 30 minutes? Thanks!

    1. Avatar photo
      Meghan Ingram

      Just found this later down in the comments:

      Going to try tomorrow!

  23. Avatar photo
    Stephanie Cordova

    Yum! The meat was melt-in-your-mouth SOOO good!! Such a flavorful dish. I served this with rice and a little sliced avocado. Family loved it. Will definitely be making this again!

  24. Avatar photo
    Michelle Perez

    Hello, just a quick clarification if someone can reply. Is it 45 minutes or 25 minutes? 45 minutes does seem long.. I’m wanting to do this tonight. 🙂

    1. Avatar photo
      Dawn M Robertson

      I cooked it in the pressure cooker for 45 minutes then QR and added potatoes cooking then for 8 more. Just like the recipe said. It cane out perfectly. Ive made it 3 or 4 times now. 

  25. We love beef stew in our house so I was excited to try your version. As with everything I make from your site…easy and delish! I did mine stove top. Quick to prep and then let it go. We were outside laying sod and realized the AMAZING smell was coming from OUR house! When we finally sat down it was the perfect end to long day of work. My husband sat back and declared it was the best stew he has ever had. And that is a hard compliment to come by because his standard is pretty high. 🙂

    Thank you for another winner!

      1. Hello. I am new to IP world. When you say cook on high, is that a manual setting? Or do I pick stew?

  26. Gina, made this tonight even though temperature is 100d…threw it in the slow cooker this morning so I could quilt all day 😁. Anyway, this is the best stew Ive ever had!  The flavors are so rich and deep.  Doubled the recipe so we can take leftovers on our next camping trip.
    Thank you for such an incredible recipe!

    ps-tried to give 5 Stars but IPad being weird and could not get 5th star to register

  27. I made this in the instant pot tonight and followed the recipe as directed, using beef broth instead of beer.  The meat was tender and flavorful and the sazon added just the right amount of heat. We ate it over jasmine rice and topped it with queso fresco and cilantro. This will be the only way I make beef stew from now on. Delicious and only took a few minutes to prepare!  I’d give it five stars but having a technical difficulty that won’t let me select it.

  28. I made this in my IP. It was easy and delicious. I did cook my meat for 25 minutes because it was lean.

  29. Avatar photo
    Aileen Moyano

     Hi Gina,

    I just made this and it was delicious. I also just purchased two of your cookbooks and can’t wait to start making all of the recipes But I’m wondering what type of beer you prefer to use for this recipe and any of your other Latin recipes that call for light beer. 

    Thanks so much!

  30. Avatar photo
    dawn m robertson

    I made this tonight almost exactly as written. I subbed chicken broth for the beer and water and added extra potatoes. We ate it over brown rice. It was so delicious I had to make myself stop at just two servings. The meat I bought is called Carne Para Deshebear (meat for shredding) because Walmart didn’t have any stew meat. This meat was PERFECT! So tender you barely had to chew it! This recipe is a keeper!

    1. Avatar photo
      Dawn M Robertson

      Just made this for the second time and it was mmmm mmmmm GOOD! I like it better than regular beef stew. Very light and savory. I think the Carne Para Deshebrar is the perfect meat to use if you can find it. Like the other reviewer I wanted to give 5 stars but it wouldn’t let me. 

  31. Avatar photo
    Randee Bleiberg

    Loved it! Next time Would definitely increase the cumin and the Sazon. I will add more tomatoes as well to increase the sauce. 

  32. Avatar photo
    Cassie Conroy

    I made this in my Instant Pot last night. HUGE hit! The meat was super tender and the flavors were superb!

  33. I haven’t made this YET but it’s on for the next few days. Looks fantastic. BEWARE of cooking time listed at top of recipe – I believe it should be an hour more as you need to simmer the beef for one and a half hours plus another 20 with potatoes. I think whoever computed it only thought 1/2 hour for beef.

  34. Hello,
    What are the ingredients in adobo, and do you have a recipe for that? I made your sazon recently, which is fabulous.

  35. I’m new to Latin cooking, and I had to look up Sazon to order from Amazon. If it already has cumin in the Sazon, do you still add additional cumin as well? Also, what would be a good substitute for my non cilantro people? Thanks very much, and can’t wait to try this!

  36. For those of us who are in the “cilantro tastes like soap” camp, is there another herb you would suggest using instead?

  37. Could you make this in a crockpot or slow cooker? If so, could you toss all the ingredients at once and cook on high for 4 hours?

    1. Here is a link to Gina’s crock pot version!

  38. My husband is Colombian and loves beef stew! I sent him a picture of the ingredients lined up and he got so excited I was making it tonight! Thank you for all of your recipes I share them constantly and have never made one that has been a flop! I have made this multiple times and it’s just delicious!!!

  39. Hi Gina,
     This looks delicious and I’m going to make it later today in the IP. Just curious if you can clarify the potato instructions for the IP please. It reads like the recipe is for the stove top but I am reading the “Pressure Cooker instructions.”. How long to you cook the potatoes in the IP and on what setting? 

    Thank you so much! We love all of your recipes that we’ve tried over the years! 

  40. Quick question! Do you have any recommendations for making this in a pressure cooker that isn’t a stove top pressure cooker? I really want to make this and am curious how it would be done in a “smart” pressure cooker.

  41. So I used my instant pot and it came out perfect. Just follow all of the directions of the pressure cooker above and when you close the lid to cook, put on high pressure for 25 minutes and quick release. Put the potatoes in and the lid back on and cook on manual for 6 minutes and allow a slow release. The potatoes, and meat were tender and yummy. Hope this helps all who wanted the instant pot times. 

      1. I wish I can follow all other comments about the richness in flavor. I found this actually quite bland 😕. I used Sazon and Adobo but still felt like I needed to add a bunch of salt.

        I used the Instant Pot method and doubled the recipe.

  42. Would love to see this adapted for the Instant Pot. Going to try my hand at it tonight with mine but I’m new to using it so will see how it goes. This is one of my family’s favorite recipes.

  43. My sister was making this in the crockpot yesterday evening and it smelled AMAZING. I was threatening to take it home with me… can't wait to try it!

  44. I'm making this right now; I had to sub. veggie broth for the beer and water, but I'm sure it'll still be yummy!

  45. We loved this recipe. I made this 2 weeks ago, and we are still talking about it. With such basic ingredients I wasn't sure how this would taste. WOW!!! This is my favorite dinner now. Thanks for the great recipes!

  46. Avatar photo
    Kelly Johnson

    I just started simmering this and it smells DELISH! My husband always thinks I'm so fancy when I cook because I always do a recipe on this blog. Any cooking for me is rare 😉 I couldn't find the achiote but I'll have to pick some up next time I'm at a specialty grocer.

  47. I made this for dinner tonight and it was delish!!!! I served it with a side of red beans (spanish style) and white rice. My family really enjoyed it (my daughter didn't even realize it had tomatoes). Please keep rockin the recipes.

  48. I made this for me and my boyfriend (who is Colombian, and it passed the test!) and it came out absolutely amazing. I actually only cooked for about an hour and 15 minutes total as we were starving, and the meat was melt in your mouth amazing. The flavors were delicious. Three of my neighbors came over and asked what I was making while it was cooking! Will definitely make again!

  49. Avatar photo
    Kristina @ Sew Curly

    Just wanted to let you know that this recipe is a staple in our house. I make it every 2 weeks and even the kids (6, 5, & 3) devour it all.

  50. Avatar photo

    Hi Gina,

    I wan to make this is the crockpot. Do I just use the ingredients just as they are on the recipe or do I add more liquid? broth or water? Also would this cook for 8hrs in the crockpot?

  51. Really loved this variation, and the BF loved it too. I got a 120% as a grade, which he does not give out even 100s very often. So, awesome recipe Gina!

  52. OMG just made this for lunch and it was delicious!! Served it with a side salad for a very filling meal- I love all of your recipes and make my grocery list weekly based on your site, I have tried MANY of your meals and they have all been fantastic… You help make Weight Watchers easy by not only having the points calculated but by making food that is yummy and doesn't feel healthy but is. Thank you for all you do!

  53. Thanks so much for posting this recipe! The flavor is so much like a Georgian (the country, not the state!) Pork Stew recipe I make but so much healthier. I followed the recipe pretty closely, but since I don't have access to adobo, achiote or sazon here in Italy, I used my go-to Latin/Cajun spice mix instead, which is three parts hot paprika, three parts cumin, two parts oregano and one part each of garlic salt and fresh-ground black pepper. I also threw in a few spoonfuls of the Aji Picante sauce near the end of the simmering process.

    The flavor of this recipe was fantastic and I served it with rice and stewed black beans. The only negative, and this is most probably my own fault, was that my beef didn't soften up as much as I would have liked even though I cooked it for about two and a half hours and got good stewing meat from my butcher. I think this could be solved by slow cooking either with low heat for a longer time in the oven or by using a crock pot or pressure cooker as the recipe suggests. I'll definitely continue to experiment with this in the future because the flavor is just too good and my husband really enjoyed it as well. Definitely don't leave out the Aji Picante because it really adds something (much like the very similar Ajika sauce does for the Georgian Pork Stew). I just used some in a fridge-cleaning omelet I made for breakfast this morning with egg whites, spinach, black beans, tomatoes, onions and feta cheese and it was the perfect complement.

  54. Was really hoping this recipe worked out for me. I wish I would have seen the adding of tomatoe paste because I am sure that would have added flavor. This is the second recipe I have made from here and the flavor just isn't right, too bland. But I am going to continue to look and just adapt.

  55. I tried to make this in my pressure cooker but at 25 minutes all the liquid had evaporated and a lot of the meat was burnt to the bottom. I used medium heat so I will try again with a lot more liquid.

  56. i have been making your recipes for a couple of weeks now and this is dish is on the top of my list not too sure if im loosing weight now that im cutting off on the calories but im sure enjoying the variation of food im eating. thanks a lot Gina! appreciate the time you put on this!

  57. I made this for dinner last night and it was fantastic! Ended up adding a little more beer because the beef wasn't covered with liquid. I served it over your cilantro lime rice. Another great meal…you don't disappoint, Gina!

  58. I made this tonight and my husband requested the leftovers for his lunch tomorrow. He doesn't eat leftovers. Ever.

    Huge hit, and a great make-ahead dish for me on busy nights. Thanks so much for all of the amazing recipes!

  59. Super delish!! I had all of the ingredients on hand and made it last night. My family loved it! Your recipes are consistently good, I can't recommend you enough!

  60. I just made this dish and it was delicious! I didn't follow the measurements, just sort of eyeballed it but did include everything. Thank you so much! I will definitely be trying out some of your other recipes soon! 🙂

  61. this was AMAZING!!!! so flavorful. of course you need to adjust seasonings/salt to taste but i loved it!

  62. This was fantastic! Even the picky 7-year-old ate it and loved it. Didn't make any changes, except that I made it in the slow cooker. Thank you for a great and healthy recipe!

  63. Avatar photo

    Just made this for lunch… served over brown rice, upped the salt and seasonings just a touch. It was amazing and a hit!

  64. Made it today. I made it with Sweet Potatoes instead of white potato. Delicious. I asked my husband if he liked it. He showed me a licked plate. TY for another great recipe

  65. Thank you so much for recipe!
    i cooked it today and its awesome. especially when im on low carbohydrates menu.
    very easy, healthy and delicious!

    1. It needs to cook more. 1.5 hrs & 20+ more minutes after adding potatoes. I cooked it for another 45 minutes until the sweet potatoes got soft. The meat melted in my mouth.

  66. First of all, I have to say thank you, thank you, thank you for this recipe. It was wonderful, as are all of your recipes I've tried so far. I decided to experiment and cooked this in my crock pot today. I found that I only needed to cook it for a few hours on low, the flavor was amazing and the meat was cooked just right. I did not reduce the amount of liquid, although I could have because there was plenty of juice when it was done. My problem started when I kept cooking it for the remaining few hours. It lost a lot of the flavor (but it was still delicious and my husband loved it!). Since most dishes do lose some flavor in a crock pot, would you suggest adding more herbs/spices for the crock pot than your original recipe, or maybe add some more to the crock pot while it's cooking, before it's finished?
    I am so glad I discovered your website, not only are you teaching me how to cook for my husband and 3 sons, you are helping me lose weight! Today made the 14th recipe I've tried and I plan to try many, many more! Thank you =)

  67. Hi Gina,

    I've read that you have trouble getting your family to eat brown rice. The brown rice that I get from the asian store (Uwajimaya) tastes almost just like white rice! I'm half filipino, and even my mom loves it. I'm betting you could fool your family with it and they won't even notice. It's called Sukoyaka Genmai easy cooking whole grain brown rice.

    If you can't find it in stores, you can order it online. Lucky for me Seattle is a really diverse city with a big asian population.

    Hope you can find it and that your family loves it as much as I do!

  68. Avatar photo
    Cheryl Haynes

    Hi there Any substitution for the achiote please?
    Am in the UK.

    Cheers looks yum by the way :O)

  69. Avatar photo

    This was awesome!! I made it in the crockpot today, and came home from work to the house smelling wonderful 🙂 Thank you for such a great recipe.

  70. Could you give pressure cooker instructions please. Your recipes are amazing, thank you for each and every one of them

  71. I make this once a week for my family and put it over the Chipotle Lime Rice. We all love it. My 2 year old gobbles it up! This is a very easy recipe. I have also tried it in a crockpot and just doubled the beer and it turned out great! Very tender. thanks!

  72. I made this last weekend and my husband absolutely loved it. After his first bite, he got up off the table and came over and hugged me and said thank you. Lol.. He said it was the best stew I ever made and I've made quite a few. The only thing I did deifferent was that I sautéed the beef first and used the juices from that instead of the water. I also added a couple of dashes of Wiesheshire sauce but other than that, I copied everything else. Thanks for an awesome recipe.

  73. Carne Guisada is my all time favorite and I really liked this recipe. I ate it with your cilantro lime rice (not sure why my rice smelled funny–kind of like sushi LOL but it was great tasting). My only issue was the potatoes. I halved the tiny ones but I quartered ones that were bigger. We already ate, but I am actually still cooking this on low because many of the potatoes are still quite crunchy. Perhaps when I try this next time, I may boil them for 10 minutes prior to adding them to the meat.

  74. Avatar photo

    Wow!! This has to be one of my all time favorites from your site. I made it all in the crock pot. I just put everything in in the morning and cooked it on low for at least 8 hours, I think it was closer to 9.5 by the time we ate it. Loved it so much. Great flavor and great the next day. Thanks for another winner, Gina.

  75. I made this and it was a huge hit with my young boys, one of whom usually only eats white or beige food. It reminds me of a pot roast that a friend from Guatemala used to me for me. I did serve it with the cilantro-lime rice you gave a recipe for. It was hearty healthy comfort in a bowl.

  76. I made this the other night and my family LOVED it! My husband used to work in a european Spanish restaurant and told me this tasted like his favorite dish there! Thank you, thank you, thank you for this amazing site! I've been completely stuck in a rut since my now-toddler was born, making he same boring food over and over again, but no more! Every single recipe I've tried so far has been awesome and extremely well-received by my husband. I've been making about 4-5 of your recipes for dinner each week and plan on doing that for as long as I can!

  77. I made this today and my fiance loved it! Not quite my flavors but I was glad he approved. The meat came out so tender.

  78. I'm cooking this right now and it smells fantastic! Achiote is one of my favorite things to cook with, so I'm always excited for new recipes that call for it.

  79. I made this for dinner for my husband and I and it was absolutely delish! My husband, who is a born and bred meat and potatoes kind of guy really liked it. This is definitely going in my keeper file!

  80. Thanks for another great recipe! Making it now! Just wondering, does the points value listed include the rice?

  81. OMG!! Thank you Gina for this recipe! I made this tonight & it was fantastic. I saw you could sub the light beer for either water or chicken broth so I subbed it for chicken broth. I think I may use a little extra broth next time because I did not have as much sauce. I was out of rice so I just had it w/out rice but was still amazing! Again thanks 🙂

  82. I made this tonight and it was delicious! I did not add the potatoes though and was wondering if you knew what the nutrition values would be without them. Thank you!

  83. Avatar photo
    Bev Cartagena

    This meal is incredible! I made it Tues night and have told all my friends about it. On Fri the leftovers were 10x better!! I love when this happens! I can't wait to make it again.

  84. Just got finished eating this for dinner tonight and it was FANTASTIC!!! I didn't find the adobo but had everything else. I will DEFINITELY make this again! Hubby was almost licking his plate it was so good!

  85. Avatar photo
    Gina @ Skinnytaste

    I'm so glad you all liked it 🙂

    Cthielman, It seems you lost too much liquid while cooking, when that happens just add more water.

  86. I made this last night in the pressure cooker, which I use often, and the meat turned out very tender, but there was no sauce. Any suggestions? It seems to me that 1/3 cup beer and 1/3 cup of water is not that much liquid.

  87. Avatar photo

    Hi Gina,

    This recipes is one of my favorite latin recipes. But no wait, every lating recipe you post is beyond belive good. I love this. For the achitoe, I just ground annato seeds in my spice grinder right?

    SO darn good (wanted to swear but couldn't) Gosh please, please, please more latin dishes.

  88. this is such a delicious recipie! I made it in the crock pot on low for 10 hours and it was so tender and delicious! Since the crockpot can break down flavors over such a long cooking time I added a few adobe chipotle peppers to the mix. I used a beef roast and the next day we had lots of leftovers so instead of serving with rice again we took the leftovers and twice-baked them in a pan with Jiffy cornbread mix on top for a delicious and filling meal. Not as low in points as rice but very, very good. Thanks Gina for the amazing recipe!!!

  89. Avatar photo

    This was so wonderful! I didn't have achiote, but it was still fantastic. Thanks for sharing your amazing recipes.

  90. I had a hard time finding the adobo and achiote spices, though I didn't go to a Mexican specialty store. I improvised with some spices I had on hand, used a pork roast that I cooked the night before, and added some extra beer…it was delicious! Thanks so much for sharing these recipes. You've definitely contributed to my >60 pound weight loss over the past 18 months! I love having such an array of recipes, and I love to cook!! Thanks again!

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    Char Bohnett

    I ended up using turnips in it instead of red potatoes with bud light lime for my beer. I also used a can of petite diced tomatoes instead of fresh chopped. The liquid cooked up really quickly in my dutch oven so I ended up adding an extra 1/3 cup beer.

    The results were fantastic!

  92. I made this last night and for Cubans this is called Carne con papas (beef with potatoes). I changed it up a bit and added a can of tomato sauce instead of tomatoes, used beef broth instead of water and beer, added more cumin and adobo, added a chopped up onion and 1 jar of capers. After 4 hours of cooking on low, it was DELICIOUS. 🙂

  93. I keep seeing people asking for crock pot instructions, I had my pressure cooker out prepared to try this tonight but it is a Monday and am feeling a little adventurous. I will post how it went tonight. I did add a little more water since it will be cooking on low for about 9 hours.

  94. This looks unbelievable! Just got a crock pot for a wedding gift and would LOVE to make tomorrow. Any chance someone could post crock pot directions for a complete crock pot newbie? Thanks!!

  95. you are so blessed Ginna. I made this last night and I'm eating it today. You are a gift from God. May you continue to help people eat healthy in 2012. I appreciate you.

  96. Made this for the family tonight. I served it on top of your Chipotle Cilantro Lime Rice. This dish was fantastic and my family loved it! The rice and stew complimented each other perfectly! Thanks again for another brilliant recipe 🙂

  97. any recommendations on a good type or brand of beer to use in this? i am more of a wine gal so all light beers seem the same to me!

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    Gina @ Skinnytaste

    This shouldn't be bland, sounds like you need more seasoning, cumin, salt, adobo, etc to taste. Also, I mentioned above I make this with aji picante which adds a touch of heat and really makes the dish! (I linked to the recipe)

  99. This smelled SO good cooking! I did everything according to recipe, and to me, it was a little bland tasting. Where would you spice it up more? More sazon? I'd love to try it again!

  100. This is sitting on my stove cooking right now. So excited to try it. Used chicken broth instead of beer(meant to buy beef broth, but forgot) and also added mushrooms!

  101. I made this last night and it was delicious! I wanted to literally lick the bottom of the pot — but held myself in check! 🙂 Don't miss making this recipe. Well worth it and quick and easy to prepare!

  102. I made this last night and I absolutely love it. I don't typically eat a lot of beef, but I had some in my freezer that needed to be used. When I saw this recipe, I knew I had to try it!

    I found adobo & sazon at my local grocery store, and will definitely be cooking more Latin dishes with them!

    The beef turned out perfectly tender and the serving size was large and very filling. My super-picky-boyfriend loved this dish as well and requested I make some more next week.



  104. I am going to make this in the crock pot tomorrow just as an experiment so we'll see how it adapts :-). Gina, I made the carne bistec tonight and it was amazing!

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    Gina @ Skinnytaste

    I think all Latina countries have their version of this, but yup… this is Colombian or whatever you want it to be 🙂

    You can use water in place of beer, chicken broth would work too. Points remain the same.

    Brooklyn, I have both regular cooking instructions and pressure cooker for the person who asked. I made this on the stove but often do it in my pressure cooker. Sorry have not tried it in the crock pot yet!

    You could use a little tomato sauce instead if you are not a fan of vegetables.

    I have a chicken guisada recipe here if you don't like beef.

  106. I'm going to try this in the crock pot soon. I will repost after I try it to see how it goes. If someone does it first, please let everyone know :0)

  107. Could you recommend a meat other than beef? Cut? Thank you for your blog-I am a faithful follower and am cooking my way through your amazing recipes! You rock!

  108. My fiance hates anything vegetable (meanwhile, I am a veggie hound!). Do you think I can substitute the tomatoes with tomato paste or something similar?

    1. Yes, I'm dominican and it's a very popular dish there. I actually use tomato paste (fresh tomatoes too)and red wine instead of beer.

  109. It's also a very popular Puerto Rican dish. My MIL makes this but could never give me the recipe clear enough for me to repeat (a lil of this and some of that). I can't wait to give this a try!

  110. Are you sure that'a Colombian? Because that is a very typical Portuguese dish – and it's even written in Portuguese 🙂
    Anyway, you dit it very well indeed, well done.

    1. Yes it seems very Colombian 🙂 I would love to know more Portuguese dishes if it is like a similar Portugal cuisine

    2. I was thinking the same! Sounds pretty much like the portuguese version, maybe they all have common roots =)