Carne Guisada Con Papas

Carne Guisada Con Papas is a hearty and comforting dish that brings together tender chunks of beef, savory spices, and creamy potatoes in a rich, flavorful sauce. This classic Latin recipe is perfect for a family meal, offering a satisfying combination of textures and flavors that will warm you up on any day.

The addition of ground cumin, garlic, and cilantro gives the stew a wonderful depth, while the potatoes absorb all the savory goodness from the stew, making each bite a delight. Simple to make and packed with flavor, it’s sure to become a favorite in your kitchen.

Carne Guisada Con Papas

Ingredients:

Beef chuck, cut into cubes

3 potatoes, peeled and cubed

1 tomato, chopped

½ onion, thinly sliced

1 garlic clove, minced

3 tablespoons all-purpose flour

Salt, to taste

Black pepper, to taste

Ground cumin, to taste

A handful of fresh cilantro, chopped

Cooking oil

Chicken bouillon (or chicken broth concentrate)

Instructions:

Brown the Beef:

Heat a bit of oil in a large skillet or pot over medium-high heat.

Add the cubed beef and cook, stirring occasionally, until the meat is browned on all sides.

Season the Meat:

Once the beef is browned, season it with salt, pepper, and ground cumin.

Add the minced garlic, sliced onion, chopped tomato, and cilantro to the pan.

Stir everything together and let it simmer for about 15 minutes to allow the flavors to meld.

Add Liquids and Potatoes:

Pour in 1 cup of water, followed by the flour.

Stir well to ensure the flour doesn’t form lumps.

Add the chicken bouillon and mix everything together.

Then, add the cubed potatoes to the pot.

Simmer the Stew:

Cover the pan and reduce the heat to low.

Let the mixture simmer for 20-25 minutes, or until the potatoes are tender and the stew has thickened.

Serve and Enjoy:

Once the potatoes are cooked and the stew has thickened, your Carne Guisada Con Papas is ready to serve.

Garnish with extra cilantro if desired, and enjoy!

Notes:

Choosing the Right Beef Cut:

Beef chuck is ideal for this recipe because it’s a tougher cut of meat that becomes tender when simmered slowly. You can also use other cuts like brisket or round if you prefer, but chuck will give the best result in terms of tenderness and flavor.

Seasoning Adjustments:

Cumin is the signature spice in this dish, giving it an earthy, warm flavor. You can adjust the amount depending on your preference—start with a small pinch and taste as you go.

If you prefer a bit of heat, you can add a pinch of chili powder or cayenne pepper to give the dish a spicy kick.

You can also add paprika or oregano for extra depth of flavor.

Potatoes:

Use starchy potatoes (like Russets) for the best texture, as they will break down slightly and thicken the stew. You can also use Yukon Gold potatoes, which are more waxy and will hold their shape better, creating a chunkier stew.

Make sure to cut the potatoes into even pieces so they cook evenly and absorb the flavors from the stew.

Chicken Bouillon vs. Broth:

Chicken bouillon adds a concentrated, savory flavor, but you can substitute it with chicken broth (about 1 cup). If using broth, adjust the salt level as chicken broth can sometimes be saltier than bouillon.

For a richer flavor, consider using beef broth instead of chicken bouillon or broth.

Thickening the Stew:

If you prefer a thicker stew, you can add more flour, but be sure to cook it thoroughly to avoid a raw flour taste. Stir well after adding the flour to ensure it dissolves and doesn’t form lumps.

Alternatively, you can mash some of the potatoes once they’re cooked to naturally thicken the stew.

Simmering Time:

The simmering time for the stew depends on how tender you want the beef and how well-cooked you want the potatoes. If you want the beef to be very tender, let it simmer for 30-40 minutes.

Be sure to check the potatoes around the 20-25-minute mark to ensure they’re tender, but not overcooked.

Make-Ahead Tip:

Carne Guisada Con Papas actually tastes better the next day as the flavors have more time to meld. You can make this dish ahead of time and store it in the refrigerator for up to 3 days. Reheat on low heat, adding a little water if the stew has thickened too much.

Serving Suggestions:

This dish is often served with warm tortillas, rice, or beans on the side. It’s also delicious with a simple green salad to balance the richness of the stew.

You can garnish the stew with extra fresh cilantro or a squeeze of lime for brightness.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Yes! While beef chuck is ideal for its tenderness when simmered, you can also use other cuts like brisket or round steak.

Just keep in mind that tougher cuts like brisket may require a longer cooking time to become tender, while leaner cuts like round steak may be a little less juicy.

If you use a leaner cut, consider adding a bit more oil to ensure the stew remains moist and flavorful.

Can I make this dish in a slow cooker?

Absolutely! To make Carne Guisada Con Papas in a slow cooker, follow these steps:

Brown the beef in a pan as instructed, then add it to the slow cooker.

Add the potatoes, onion, garlic, tomato, and cilantro to the slow cooker.

Mix the flour, chicken bouillon, and water in a separate bowl, then pour it over the ingredients in the slow cooker.

Set the slow cooker on low and cook for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the potatoes are cooked through.

This method is especially convenient if you want to prepare the dish in the morning and have it ready for dinner!

Can I use instant potato flakes instead of fresh potatoes?

While fresh potatoes are recommended for their texture and ability to thicken the stew, you can use instant potato flakes as a substitute in a pinch.

Add a small amount of flakes at the end of cooking to help thicken the stew.

However, using fresh potatoes will yield a more authentic result with better flavor and texture.

Can I freeze this stew for later?

Yes, Carne Guisada Con Papas can be frozen for up to 3 months.

After cooking, let the stew cool completely before transferring it to an airtight container or freezer bag.

When ready to reheat, thaw the stew in the refrigerator overnight, then reheat it on the stovetop or in the microwave.

The potatoes may soften slightly during freezing and reheating, but the stew will still taste delicious.

How can I make this recipe spicier?

If you prefer a spicier version of this dish, you can add chopped jalapeños, serrano peppers, or chili powder to the stew.

You can also use cayenne pepper or a spicy hot sauce to adjust the heat to your liking.

Add the spicy ingredients during the simmering process to allow the heat to infuse the dish.

Start with a small amount and taste as you go to control the spice level.

How do I avoid the beef becoming tough in this stew?

To avoid tough beef, it’s important to cook the stew slowly and at a low temperature.

Browning the beef first adds flavor, but the key to tenderness is in the simmering process.

Let the beef cook in the stew for at least 20-25 minutes or until it becomes fork-tender.

If the beef is still tough, continue simmering it until it softens.

Also, using beef chuck or another well-marbled cut will ensure the meat becomes tender as it cooks.

Can I skip the flour to thicken the stew?

You can skip the flour if you prefer a lighter stew, but the flour helps to thicken the sauce and gives it a richer texture.

If you don’t want to use flour, you can either mash some of the potatoes once they are cooked to naturally thicken the broth, or use cornstarch or a slurry (a mixture of cornstarch and water) to thicken the stew.

Start with 1 tablespoon of cornstarch mixed with 1 tablespoon of water, and add it gradually to the stew until you reach your desired thickness.

Why is my stew too salty, and how can I fix it?

The stew may become too salty if you use regular chicken bouillon or broth, as these are often high in sodium.

To prevent this, use low-sodium chicken bouillon or broth, or reduce the amount of bouillon added.

If your stew turns out too salty, you can dilute it by adding extra water or low-sodium broth.

You can also add more potatoes or tomatoes to absorb some of the saltiness, or add a bit of sugar to balance the flavor.

Can I use different vegetables besides potatoes?

Yes! You can substitute or add other vegetables to customize the stew.

Carrots, parsnips, or sweet potatoes can be great additions or replacements for regular potatoes.

These vegetables will add extra nutrients and sweetness to the stew.

Just make sure to cut them into similarly sized pieces so they cook evenly.

If using sweet potatoes, keep in mind that they may cook a bit faster than regular potatoes, so adjust your cooking time accordingly.

Can I make Carne Guisada Con Papas ahead of time?

Yes, Carne Guisada Con Papas can be made ahead of time!

In fact, like many stews, it often tastes better the next day as the flavors have more time to develop.

Simply let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Reheat it on the stovetop or in the microwave before serving.

You can also freeze it for up to 3 months if you want to make a large batch and save it for later.