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Place the finely chopped chuck roast in a large bowl. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of salt. Use your hands to combine the seasonings thoroughly with the meat until evenly mixed.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add about half of the seasoned beef. Sear the beef until it has a good brown crust on all sides.

Once the first batch of beef is seared, remove it from the pan and set it aside on a tray to rest.

Add the remaining 1 tablespoon of olive oil to the same pan. Add the remaining seasoned beef and sear until it has a good brown crust. Remove the second batch of beef from the pan and add it to the tray with the first batch. Let it rest for later use.

To the same pan (with residual oil and flavors), add the diced onion, diced red bell pepper, and chopped tomatoes. Sauté the vegetables for about 2 minutes to begin softening them and release their flavors.

Add the finely minced garlic to the sautéed vegetables. Cook for another 2 minutes until the garlic becomes fragrant and releases its sweetness.

Sprinkle a pinch of salt over the vegetables to enhance their flavor.

Return all of the reserved seared beef back into the pan with the sautéed vegetables.

Add the tomato paste to the mixture and sprinkle in the packet of Sazon (or 1 teaspoon of tomato bouillon). Mix until all ingredients are well combined and the tomato paste is incorporated.

Add the sliced Hatch green chili to the pan and mix well to distribute it throughout the dish.

Pour the 2 cups of chicken stock (or beef stock) into the pan. Stir to combine all the ingredients.

Place a cover on the skillet and reduce the heat to low. Let the mixture simmer gently until the beef is very tender, which will take approximately 30-40 minutes.

Once the beef is tender, the Carne Guisada is ready to serve. Taste and adjust seasoning if necessary. Serve hot, ideally with Spanish rice and pinto beans.


Place the finely chopped chuck roast in a large bowl. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of salt. Use your hands to combine the seasonings thoroughly with the meat until evenly mixed.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add about half of the seasoned beef. Sear the beef until it has a good brown crust on all sides.

Once the first batch of beef is seared, remove it from the pan and set it aside on a tray to rest.

Add the remaining 1 tablespoon of olive oil to the same pan. Add the remaining seasoned beef and sear until it has a good brown crust. Remove the second batch of beef from the pan and add it to the tray with the first batch. Let it rest for later use.

To the same pan (with residual oil and flavors), add the diced onion, diced red bell pepper, and chopped tomatoes. Sauté the vegetables for about 2 minutes to begin softening them and release their flavors.

Add the finely minced garlic to the sautéed vegetables. Cook for another 2 minutes until the garlic becomes fragrant and releases its sweetness.

Sprinkle a pinch of salt over the vegetables to enhance their flavor.

Return all of the reserved seared beef back into the pan with the sautéed vegetables.

Add the tomato paste to the mixture and sprinkle in the packet of Sazon (or 1 teaspoon of tomato bouillon). Mix until all ingredients are well combined and the tomato paste is incorporated.

Add the sliced Hatch green chili to the pan and mix well to distribute it throughout the dish.

Pour the 2 cups of chicken stock (or beef stock) into the pan. Stir to combine all the ingredients.

Place a cover on the skillet and reduce the heat to low. Let the mixture simmer gently until the beef is very tender, which will take approximately 30-40 minutes.

Once the beef is tender, the Carne Guisada is ready to serve. Taste and adjust seasoning if necessary. Serve hot, ideally with Spanish rice and pinto beans.
