Instructions
Step 1: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches until all sides are seared. Remove and set aside.
Step 2: In the same pan, sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute.
Step 3: Return beef to the pot. Stir in diced tomatoes and cook for 2-3 minutes.
Step 4: Sprinkle flour over the beef mixture and stir well to coat. Gradually pour in beef broth, stirring constantly to avoid lumps.
Step 5: Add chili powder, cumin, paprika, oregano, salt, and pepper. Bring to a simmer.
Step 6: Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the gravy is thick.
Step 7: Taste and adjust seasoning if needed. Serve hot with tortillas, rice, or refried beans.
Storage Information
Store leftover carne guisada in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. It can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat before serving.
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