Hearty Carne Asada Cube Stew (Carne Guisada?)

The aroma of simmering tomatoes, chilies, and seasoned beef always transports me back to my abuela’s kitchen. I remember sitting at her table, the warmth of the stew chasing away the chill of a fall evening, the tender beef melting in my mouth. It was more than just a meal; it was a hug from the inside, a taste of home that has stayed with me through the years. This recipe, inspired by those memories, aims to recreate that same comforting experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6
• Dietary Type: None Specified

Ingredients

• 1 1/2 lbs stew beef chunks (or nicer if you like)
• 1 (14 ounce) can beef broth
• 1 (28 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (7 ounce) can diced green chilies
• 1 (4 ounce) can of diced jalapenos
• 1 medium yellow onion
• 4 garlic cloves
• 5 russet potatoes
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 1 teaspoon salt

Equipment Needed

• Large Pot
• Knife
• Cutting Board
• Can Opener

Instructions

1. Begin by prepping your ingredients. Cut the yellow onion into half-rings and set aside.
2. Next, dice the garlic cloves and also set aside.
3. In a large pot, add vegetable oil to cover the bottom of the pot. Turn the heat to high.
4. When the oil is hot, add the cubed beef and quickly stir so that all sides get brown. The goal is to sear the meat quickly to lock in the juices.
5. Allow the beef to cook in its own juices. This will help develop a deeper, richer flavor.
6. When the beef is a bit brown, lower the heat to medium-high and add the onion and garlic. Sauté until the onion is tender and translucent, about 5-7 minutes. Be careful not to burn the garlic, as it can become bitter.
7. Lower the heat to medium and add the canned diced tomatoes (with their juice), tomato sauce, green chilies, and jalapenos. The chilies and jalapenos will give your stew a nice kick, so adjust the amount to your personal preference.
8. Add the beef broth, cumin, and salt. Stir to mix everything well, ensuring all the ingredients are combined.
9. Wash and peel the potatoes and cut them into same-size chunks as the beef. Adding potatoes that are similarly sized to the beef ensures that they will cook evenly. Add the potatoes to the pot.
10. Bring the stew to a simmer, then reduce the heat to low to medium-low. Cover the pot and let it simmer for 2 hours, or until the potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking. Check the liquid level and add more beef broth or water if the stew becomes too thick.
11. Once the potatoes are cooked through, your stew is ready. Serve hot.

Expert Tips & Tricks

• Browning the Beef: Don’t overcrowd the pot when browning the beef. Brown the beef in batches for even browning. Overcrowding will steam the beef instead of searing it.
• Spice Level: Adjust the amount of diced jalapenos and green chilies to control the heat level of the stew. You can also add a pinch of cayenne pepper for an extra kick. If you prefer a milder stew, remove the seeds from the jalapenos.
• Flavor Enhancement: For a deeper flavor, consider adding a bay leaf or a teaspoon of smoked paprika to the stew during the simmering process. Remember to remove the bay leaf before serving.
• Thickening the Stew: If the stew is not as thick as you’d like it to be, you can mash some of the potatoes against the side of the pot. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
• Make-Ahead Tip: This stew tastes even better the next day! The flavors meld together beautifully overnight. Prepare it a day in advance and simply reheat it before serving.

Serving & Storage Suggestions

Serve your Carne Asada Cube Stew hot, garnished with fresh cilantro or a dollop of sour cream or Mexican crema. Warm flour tortillas are the perfect accompaniment for scooping up every last bit of the flavorful broth.

• Room Temperature: Do not leave the stew at room temperature for more than 2 hours.
• Refrigerator: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	524.6 kcal	N/A
Calories from Fat	229 g	44%
Total Fat	25.5 g	39%
Saturated Fat	9.3 g	46%
Cholesterol	76.6 mg	25%
Sodium	1853.8 mg	77%
Total Carbohydrate	47.6 g	15%
Dietary Fiber	7.6 g	30%
Sugars	10.4 g	41%
Protein	28.5 g	56%

Variations & Substitutions

• Spicier Stew: For more heat, add a finely chopped serrano pepper or a dash of your favorite hot sauce.
• Vegetarian Version: Substitute the beef with a plant-based beef alternative or use hearty vegetables like mushrooms and squash. Use vegetable broth instead of beef broth.
• Sweet Potato Addition: Replace one or two of the russet potatoes with sweet potatoes for a touch of sweetness and a vibrant color.
• Corn: Add a cup of frozen or canned corn during the last 30 minutes of cooking for added texture and sweetness.
• Smoked Paprika: Add smoked paprika for a deeper richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a slow cooker for this recipe?
A: Yes, this recipe is easily adapted for a slow cooker. Brown the beef and sauté the onions and garlic as instructed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef and potatoes are tender.

Q: How do I prevent the potatoes from becoming mushy?
A: Cut the potatoes into larger chunks and add them about halfway through the simmering time to prevent them from overcooking.

Q: Can I use canned potatoes?
A: While fresh potatoes are recommended for the best texture and flavor, you can use canned potatoes in a pinch. Drain and rinse the canned potatoes before adding them to the stew during the last 30 minutes of cooking.

Q: Is it possible to make this in an Instant Pot?
A: Yes, you can make this stew in an Instant Pot. Brown the beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 30 minutes, followed by a natural pressure release for 10 minutes.

Q: Can I use different cuts of beef?
A: Yes, you can use other cuts of beef, such as chuck roast or brisket. Just be sure to cut the beef into bite-sized pieces and adjust the cooking time as needed to ensure the beef is tender.

Final Thoughts

This Carne Asada Cube Stew is a testament to the power of simple ingredients transformed into something truly special. It’s a dish that warms the soul, satisfies the appetite, and evokes cherished memories. I encourage you to try this recipe, make it your own, and share it with the people you love. Pair it with a refreshing agua fresca or a cold Mexican beer for a complete and satisfying meal. Let me know what you think! Your feedback helps me continue to share recipes that bring joy to your table.