Carne de Res Guisado, also known as Mexican beef stew, is a comforting and hearty dish that showcases the vibrant flavors and culinary traditions of Mexico. This slow-cooked beef dish is infused with a medley of aromatic spices, herbs, and vegetables, resulting in tender and flavorful meat that melts in your mouth.
As a child, this dish was on the weekly meal rotation on the family dinner table. And as a mom, it made it to my family’s dinner table too. It is a relatively inexpensive and quick meal to pull together for working parents. My Mom would use a round steak as the preferred cut of beef to make her carne de res guisado.
Back in the day, the round steak was cut to include a piece of bone marrow. In my opinion it was the “gold” in the pot of the stewed beef. And, if I was lucky enough to get it, I would spread the marrow on a warm corn tortilla and dress it with just a pinch of salt…it was delicious! Unfortunately, I don’t find that steaks include the bone marrow any longer. Today, my favorite version of guisado is using left over grilled steak or beef fajitas.
Carne de Res Guisado is a quintessential Mexican dish that brings together the bold flavors and culinary heritage of Mexico. With its tender, slow-cooked beef, aromatic spices, and vibrant ingredients, this hearty stew is a celebration of warmth and comfort. Whether enjoyed in tacos, tortas, or as a standalone dish, Carne de Res Guisado is sure to delight your taste buds and transport you to the heart of Mexican cuisine. So, gather your ingredients, embrace the slow cooking process, and indulge in this flavorful journey through the tastes and traditions of Mexico. Enjoy!
Carne de Res Guisado
- 1 lb grilled steak cut into 1” cubes
- 3 large ripe tomatoes blended
- 1 jalapeno or serrano pepper split (if you like spice, go with the serrano pepper)
- 1/3 cup rough chopped onion
- 1 tablespoon vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin optional
- 1 bone marrow optional
- Freshly ground black pepper
- As this meal cooks very quickly, it is important to have all ingredients ready before heating your skillet.
- In a heavy skillet heat the oil to almost smoking, add cubed steak, onions and jalapeno or serrano pepper.
- If you have a piece of bone marrow add it now and continue to sear over medium high heat stirring constantly for 3 – 5 minutes or until the meat begins to get lightly charred and the onions turn translucent, and peppers begin to char.
- Arrange the bone marrow with the marrow side up. Alternatively, if you are starting out with an uncooked piece of round streak, cube the meat and continue with searing the meat over high heat. This will take a few minutes longer than if you began with leftover grilled meat.
- Add blended tomato, salt, freshly ground black pepper to taste and ground cumin (if using). Stir to combine. Cover and reduce heat to low, simmer for 10 – 12 minutes. Taste for seasoning and correct if needed.
- NOTE: If you enjoy spicy food, add more serrano or jalapeno pepper…make this your own!