Ingredients:

  • 900 g (2 lbs) Beef Chuck Roast, trimmed and cut into 1-inch cubes
  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Powder
  • 1 large Yellow Onion, finely chopped
  • 1 large Green Bell Pepper, seeded and diced
  • 6 cloves Garlic, minced
  • 2 tbsp All-Purpose Flour (or Masa Harina)
  • 1 tbsp Tomato Paste
  • 1 tbsp Chili Powder (mild ancho or generic blend)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 4 cups Low-Sodium Beef Broth
  • 1 Bay Leaf
  • ½ cup Water (or extra broth, added if gravy gets too thick)
  • 1 tsp White Vinegar or Lime Juice (for brightness)
  • Salt and pepper to taste
  • Fresh Coriander (Cilantro) and thinly sliced Spring Onions (Scallions), for garnish

Instructions:

  1. Prep the Beef: Pat the cubed beef thoroughly dry with paper towels. Toss the dry beef cubes with salt, pepper, and garlic powder.
  2. Sear the Meat (In Batches): Heat oil in the Dutch oven over medium-high heat until shimmering. Add one third of the beef cubes, ensuring the pan is not crowded. Sear for 2-3 minutes per side until deeply browned—you are building fond. Remove the seared beef and set aside. Repeat with remaining beef.
  3. Degrease (If Necessary): If a significant amount of rendered fat remains, drain off all but 2 tablespoons (30 ml).
  4. Sauté Aromatics: Reduce heat to medium. Add the chopped onion and bell pepper to the Dutch oven. Sauté for 5–7 minutes, scraping up the browned bits (fond) from the bottom, until the vegetables are softened and translucent.
  5. Bloom Spices: Stir in the minced garlic, tomato paste, chili powder, cumin, and oregano. Cook for 1 minute until fragrant. This process, called blooming, wakes up the spices and deepens their flavour.
  6. Thicken the Base: Sprinkle the flour (or masa) over the aromatic mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste (creating a simple roux).
  7. Add Liquid: Slowly pour in the beef broth while constantly whisking to prevent lumps. The mixture should thicken quickly into a gravy. Add the bay leaf.
  8. Combine and Bring to Temperature: Return the seared beef and any accumulated juices to the pot. Bring the gravy to a gentle simmer (just tiny bubbles popping slowly).
  9. The Long Simmer: Cover the pot with a tight-fitting lid. Reduce the heat to the lowest possible setting. Simmer for 2 hours, or until the beef is very tender. Stir occasionally (every 30-40 minutes) to prevent sticking. If the gravy becomes too thick, add a splash of water or extra broth.
  10. Check Tenderness: After 2 hours, check the beef. It should easily pull apart with the side of a fork. If not, continue simmering, covered, in 15-minute increments until tender.
  11. Adjust and Finish: Remove the bay leaf. Stir in the white vinegar or lime juice to brighten the overall flavour profile. Adjust the seasoning with salt and pepper as needed.
  12. Serve: Ladle the Carne Guisada generously and garnish with fresh coriander and spring onions.