Carne Guisada (Latin Beef Stew)
I get lots of emails telling me how much you all love my Latin dishes. It’s probably what I do best! When I crave beef stew, it’s always this Colombian version I crave. You can use water in place of beer if you prefer. If achiote or sazon isn’t something you can find near you, leave it out, it will still be good! If you want a chicken stew, you will love this Pollo Guisado con Maiz.
I grew up eating carne guisada, my mom made it for dinner all the time! Serve this over rice with a little aji picante and you’ll have a delicious comfort dish, Latin style! Most Colombian dishes start with scallions, tomatoes and garlic as a base, used as a base preparation or seasoning, like a sofrito. You will see this in many of my Colombian dishes, like Huevos Pericos and Chicken Sancocho.
Tips and Variations:
Like any beef stew, always use meat with lots of marbling. Leaner cuts of stew meat will come out dry. You can keep it low-carb and skip the potatoes. You can also add yucca in place of potatoes. Skip the beer and use water or beef broth instead.
Meats that take a long time to cook are perfect to make in a pressure cooker, the meat comes out so tender in half the time. If you make this on the stove, use a heavy pot and let it simmer on low.
More Beef Recipes you might enjoy:
Cuban Picadillo Pepper Steak Grilled Steak with Tomatoes, Red Onion and Balsamic Lomo Saltado (Peruvian Beef Stir Fry) Braised Cubed Steak with Pepper, Onions and Olives
