Carne Guisada - Instant Pot and Oven/Stove Top Versions

This mouthwatering Carne Guisada has tender chunks of seasoned beef cooked in a luscious tomato-based sauce.  It's a fiesta in a bowl!

 Carne Guisada

Enjoy a wonder meal with this succulent Latin flavored stew.  Tender chunks of stew meat are cooked in a luscious tomato-based sauce that filled with onion, tomatoes, and Latin spices.  It's said that Carne Guisada is originally from Puerto Rico although there are many variations across Latin countries.  This is a very simple dish to make and it all cooks in one pot.

Serve it over a nice bed of rice along with tortillas for a great meal.  Any leftovers can be stuffed in to tortillas for soft tacos or rolled in to enchiladas.  The flavor is amazing and this dish is all about the sauce and the tender meat.  I made this in my Instant Pot and the meat was falling apart.  You can make this on the stove top or in the oven in a Dutch oven.  It will take you about 1 1/2 to make this start to finish so plan on making this on the weekend for Sunday dinner or even game day!

Enjoy!

What Ingredients do I need?

• 2 pounds of stew meat

• white or yellow onion

• cumin

• canned diced tomatoes 

• beef broth - low sodium

• olive oil

• dried oregano

• flour

Substitutions and Variations

• Vegetables - add potatoes and carrots

Kitchen Tips and Notes

• serve over steamed rice or mashed potatoes

• serve with tortillas or cornbread

• leftovers can be kept in a sealed container in the refrigerator for 3 days

• turn leftovers in to tostadas, tacos, enchiladas, or use in quesadillas

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Carne Guisada

serves 4-6

4 cloves garlic, minced
2 teaspoon cumin
2 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups beef broth, low sodium
2 lbs beef stew meat, cubed
1 Tablespoon olive oil
1 teaspoon dried oregano
14.5 oz can diced tomatoes, with their juices
1/4 cup flour

1/4 cup water
1 large yellow or white onion, chopped

Pressure Cooker:

Turn your Instant Pot on sauté mode and add the olive oil to heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Hit the cancel button to turn off.  

Add in the onion, garlic, tomatoes, beef broth, cumin, salt& pepper, oregano and return the browned beef to the Instant Pot.  Place the lid on the pot and turn the vent knob to "seal".  Press the pressure cook button and set the time for 50 minutes.  When the time is up turn the knob to vent and allow the steam to release.  

In a small bowl mix together the flour and water until smooth.  Open the lid and turn on the sauté button again.  Once the mixture heats up to almost boiling add the flour/water mixture and stir in.  This will thicken the sauce.  Continue to boil on "sauté" for about 5 minutes until thickened.  

Serve over rice.

Oven/Stove Top:

If using the oven preheat to 325 degrees.  In a Dutch oven over medium high heat add the olive oil and heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Remove and set aside.

Reduce the heat to medium low and add the onions and saute until transparent.  Add in the garlic, return the beef to the pot and add in the cumin, salt & pepper, and oregano.  Stir to coat.  Add in the tomatoes, broth and bring to a boil.  Reduce heat to low and simmer for 1 hours or transfer to the oven and cook for 1 hour.  

In a small bowl mix together the flour and water until smooth. Stir the mixture in to the pot and boil on the stove top for about 10 minutes to thicken the broth. 

Serve over rice.