Carne Guisada

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Carne Guisada

Serving Delicious Asian Recipes One Pot at a Time

by last updated April 9, 2019 posted June 16, 2018

Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and fantastic with rice!

This Carne guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog, but since it’s similar to our Filipino-style of cooking, I think you’ll love it!

Like the from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.

Carne Guisada

- Saute thinly-sliced beef in onions, garlic, and tomatoes until lightly browned. Add water or broth and cook the beef low and slow until fork-tender.

- Add minced peppers for a kick of spice and cubed potatoes to deliciously extend servings. Continue to simmer until potatoes are done and sauce is nice and thick.

- Season with salt and pepper to taste and sprinkle with chopped cilantro for color. Serve piping hot with steamed rice and enjoy a scrumptious meal!

Give this easy yet flavorful Mexican-style braised beef for dinner tonight. It’s delicious served with rice but is just as amazing sandwiched between warm tortillas. Enjoy!

Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It's hearty, tasty and fantastic with rice!

Carne Guisada

- 2 pounds chuck steak, sliced thinly

- 3 large Roma tomatoes, chopped

- 1 jalapeno pepper, seeded and minced

- 2 medium potatoes, peeled and cubed

In a dutch oven or wide skillet over medium heat, heat oil.

Carne Guisada

Add onions and garlic and cook until softened.

Add beef and cook until lightly browned.

Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.

Add water or broth. Bring to a boil, skimming scum that floats on top.

Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender.

Carne Guisada

Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.

Season with salt and pepper to taste. Serve hot.

Calories: 605kcal | Carbohydrates: 18g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 168mg | Potassium: 1365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9.2% | Vitamin C: 30.5% | Calcium: 7.7% | Iron: 47.2%

Tried this recipe? I'd love to see what you made!mention and hashtag your photo with

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos.

Carne Guisada

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Made it and it was delicious. Even my husband loved it and he is not much of a soup or stew person. I am going to try 3 jalapeno’s next time. Also, going to try it with a different cut of meat. Maybe those stir-fry slices that they sell in the store. All in all this is a keeper for me.

Thank you, Joanne, for the 5 stars. I am glad you and hubby enjoyed the recipe ????

I made it with three jalapeños and it came out just perfect. Awesome recipe!

Carne Guisada

Thank you for the 5-rating, Carla! I am glad you enjoyed the recipe ????

Can you make it in a crock pot or instead pot

I am sure you can. I haven’t personally tried it, though, so I am not sure how many hours it would take and what adjustments to make.

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Carne Guisada

Get updates via email and a FREE eCookbook

Serving Delicious Asian Recipes One Pot at a Time

by last updated April 9, 2019 posted June 16, 2018

Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and fantastic with rice!

Carne Guisada

This Carne guisada recipe was inspired by a spicy beef dish I had at a Mexican restaurant we went to for lunch last week, and I previously planned to post it on my other blog, but since it’s similar to our Filipino-style of cooking, I think you’ll love it!

Like the from a few days ago, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this beef stew has bold, spicy flavors from the addition of jalapeno peppers.

- Saute thinly-sliced beef in onions, garlic, and tomatoes until lightly browned. Add water or broth and cook the beef low and slow until fork-tender.

- Add minced peppers for a kick of spice and cubed potatoes to deliciously extend servings. Continue to simmer until potatoes are done and sauce is nice and thick.

- Season with salt and pepper to taste and sprinkle with chopped cilantro for color. Serve piping hot with steamed rice and enjoy a scrumptious meal!

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