“Carne guisada” means “stewed beef” in Spanish. Every region of Central America and many of the Spanish-speaking islands have their own version of this dish. This one isn’t spicy, but some are. It’s best to serve this version with white rice in bowls.
Serves: 6Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 1½ lbs. beef stew meat, trimmed and cubed
- 1 large onion, cut into eighths
- 1 red bell pepper, seeded and sliced
- 4 garlic cloves
- 1 celery stalk, chopped
- 8 oz. button mushrooms, sliced
- 1 cup beer
- 1 can (14 oz.) stewed tomatoes
- 2 fresh jalapeño peppers, stemmed, seeded, and diced
- 1 tsp. ground cumin
- 2 cups beef broth
- Place a Dutch oven over medium-high heat. Add the oil and beef when it is heated. Cook for 5 minutes so all sides are browned. Remove the beef and set aside.
- Add the onion and peppers and cook for 5 minutes while stirring frequently. Add the garlic, celery, and mushrooms and cook for 5 minutes. Once the celery has softened, add the beer. Stir to loosen the fond.
- Add the tomatoes, jalapeños, cumin, and beef broth. Return the meat to the pan and stir until everything is well combined. Turn the flame to the lowest setting and cover. Cook for 3–3½ hours. The meat should fall apart when you pick it up. Serve immediately.