Guisado de Res
Guisado de Res
Ingredients
For the Beef Stew
- 2 pounds boneless chuck roast, cut into uniform cubes
- 1/4 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1 tablespoon vegetable oil, as needed for searing
- 1/2 white onion, chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1 roma tomato, chopped
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 teaspoons beef bouillon
- 1/2 teaspoon oregano
- 2 bay leaves
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
Instructions
- 1
Cut the 2 pounds of boneless chuck roast into uniform cubes. In a bowl, season the beef cubes with 1/4 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon salt. Add 1/4 cup all-purpose flour to the seasoned beef and mix thoroughly until all the beef pieces are evenly coated.
⏱️ 10 min
- 2
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil (or enough to coat the bottom). Once the oil is hot, add the flour-coated beef in batches (if necessary to avoid overcrowding) and sear until browned on all sides. Remove the browned beef from the pot and set it aside.
⏱️ 10 min
- 3
In the same pot, add the chopped 1/2 white onion and sauté for approximately 3 minutes until it softens. Add the 3 minced garlic cloves and the chopped 1/2 red bell pepper. Continue to cook for an additional 2 minutes, stirring occasionally.
⏱️ 5 min
- 4
Add the chopped 1 roma tomato and 2 tablespoons tomato paste to the pot. Cook for 1 minute, stirring to combine. Pour in 4 cups of beef broth. Stir in 2 teaspoons beef bouillon, 1/2 teaspoon oregano, and add 2 bay leaves. Mix everything well.
⏱️ 5 min
- 5
Return the seared beef cubes to the pot, ensuring they are submerged in the liquid. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour and 30 minutes.
⏱️ 90 min
- 6
After 1 hour and 30 minutes of simmering, add the 2 peeled and cubed potatoes and 1 peeled and sliced carrot to the pot. Stir to combine the new vegetables with the stew. Cover the pot again and continue to simmer for another 30-45 minutes, or until the potatoes and carrots are tender.
⏱️ 40 min
- 7
Once the vegetables are tender and the stew has thickened, it is ready to serve. Remove bay leaves before serving.
Kitchen Tools
Nutrition Facts (per serving)
Guisado de Res
For the Beef Stew
- 2 pounds boneless chuck roast, cut into uniform cubes
- 1/4 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1 tablespoon vegetable oil, as needed for searing
- 1/2 white onion, chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1 roma tomato, chopped
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 teaspoons beef bouillon
- 1/2 teaspoon oregano
- 2 bay leaves
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
Instructions
- 1
Cut the 2 pounds of boneless chuck roast into uniform cubes. In a bowl, season the beef cubes with 1/4 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon salt. Add 1/4 cup all-purpose flour to the seasoned beef and mix thoroughly until all the beef pieces are evenly coated.
⏱️ 10 min - 2
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil (or enough to coat the bottom). Once the oil is hot, add the flour-coated beef in batches (if necessary to avoid overcrowding) and sear until browned on all sides. Remove the browned beef from the pot and set it aside.
⏱️ 10 min - 3
In the same pot, add the chopped 1/2 white onion and sauté for approximately 3 minutes until it softens. Add the 3 minced garlic cloves and the chopped 1/2 red bell pepper. Continue to cook for an additional 2 minutes, stirring occasionally.
⏱️ 5 min - 4
Add the chopped 1 roma tomato and 2 tablespoons tomato paste to the pot. Cook for 1 minute, stirring to combine. Pour in 4 cups of beef broth. Stir in 2 teaspoons beef bouillon, 1/2 teaspoon oregano, and add 2 bay leaves. Mix everything well.
⏱️ 5 min - 5
Return the seared beef cubes to the pot, ensuring they are submerged in the liquid. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour and 30 minutes.
⏱️ 90 min - 6
After 1 hour and 30 minutes of simmering, add the 2 peeled and cubed potatoes and 1 peeled and sliced carrot to the pot. Stir to combine the new vegetables with the stew. Cover the pot again and continue to simmer for another 30-45 minutes, or until the potatoes and carrots are tender.
⏱️ 40 min - 7
Once the vegetables are tender and the stew has thickened, it is ready to serve. Remove bay leaves before serving.