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 or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
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4.70 from 42 votes
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Carne Guisada (Latin Beef Stew)

234 Cals 34 Protein 12.5 Carbs 5 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 5 servings
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.

Ingredients

  • 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

Instructions

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.

Notes

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

Nutrition

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
WW Points Plus: 6
Keywords: beef and potatoes, beef stew recipe, Carne Guisada, Latin Beef Stew, pressure cooker beef stew

 

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204 comments

  1. 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!

  2. Sooo easy, cheap and delicious!   Will be in our monthly rotation 

  3. 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.

  4. Unfortunately Lacked flavor on this one – even with fresh produce from the farmers market. 

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

  6. My family and I loved this!  Will definitely make again.  Tasted like it had been cooking for hours.  

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

  8. Do you think this would be ok with stir fry beef?

  9. 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?

    • 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!

  10. 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. 

  11. Delicious.

  12. Absolutely delicious and filling! I added peas and a white onion!

  13. This is absolutely delicious and super simple. 

  14. 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.

  15. 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.

  16. can this be baked in a dutch oven, in the oven?

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