Guiso de Carne. Mexican Stewed Beef

 

Guiso de Carne. Mexican Stewed Beef

Ingredients

For the Roasted Salsa:

8–9 Roma tomatoes

5–8 jalapeño peppers, stems removed

½ large white onion, sliced into thick rings

4 cloves garlic

A handful of fresh cilantro

2 cups water

Salt, to taste

For the Stewed Beef (Guiso de Carne):

2 tablespoons avocado oil or olive oil

3 large spring onions, thinly sliced (or ½ large white onion, diced)

2 large jalapeños, thinly sliced

2 pounds top round, chuck steak, or beef shoulder, thinly sliced

2 teaspoons your favorite carne asada seasoning rub (or salt and pepper)

4 cups roasted salsa (from recipe above)

2 cups beef broth or water

(If using water, mix in 1½ tablespoons of beef base or 2 teaspoons of beef bouillon for added richness)

Instructions

Roasted Salsa

Step 1: Roast the Vegetables

Remove the stems from the jalapeños. On a comal or griddle preheated over medium heat, place the tomatoes, jalapeños, and onion slices.

Dry roast for about 20 minutes, turning occasionally, until the vegetables are lightly charred and softened.

Once done, transfer them to a bowl and cover to keep warm, or set aside until ready to blend.

Step 2: Blend the Salsa

In a blender, combine the roasted vegetables with garlic, cilantro, water, and salt to taste.

Pulse until the salsa is mostly smooth but still slightly rustic in texture.
If using immediately, set it aside.

If preparing ahead, transfer the salsa to a saucepan and simmer for 10 minutes to deepen the flavor.

Taste and adjust the salt as needed.

Let it cool, then store in glass jars in the refrigerator for up to 10 days.

Stewed Beef (Guiso de Carne)

Step 1: Sauté the Aromatics

In a deep skillet or Dutch oven, heat 2 tablespoons of avocado or olive oil over medium heat.

Once hot, add the sliced onions and jalapeños.

Sauté for 6–7 minutes, stirring occasionally, until softened and fragrant.

Add the minced garlic and cook for 1 more minute, seasoning lightly with salt and pepper.

Step 2: Brown the Beef

Add the sliced beef, spreading it evenly across the pan.

Season with 2 teaspoons of your favorite carne asada rub (or simply salt and pepper).

Cook for 6–7 minutes, stirring occasionally, until the meat is browned on all sides.

Step 3: Add the Sauce and Simmer

Pour in 4 cups of the roasted salsa and 2 cups of broth or water.
(If using water, mix in 1½ tablespoons of beef base or 2 teaspoons of bouillon for depth.)

Stir well to combine.

Bring the mixture to a gentle boil, then reduce the heat to low.

Cover and simmer for about 40 minutes, or until the beef is tender and the sauce has thickened into a rich, flavorful stew.

Step 4: Serve

Serve hot with freshly made beans, a drizzle of roasted salsa verde, and warm tortillas on the side.

Each bite should be smoky, spicy, and deeply comforting — a true taste of Mexico’s rustic kitchens.