Carne Guisada (Mexican Beef Stew)

Serves     6 - 8


1/3 c all‐purpose flour
1T unsweetened cocoa powder
1T ground ancho chili powder
2 – 2½ lbs. beef stew meat, cut into 1 – 1½ inch cubes
3T oil of choice
1 large onion, chopped
1c mixed sweet peppers, chopped (optional)
2t ground cumin
1t unsalted chili powder
pinch cinnamon
14oz. can diced tomatoes, including liquid
1½ ‐ 2c low‐sodium beef broth (I use Swanson Stock)
1 chipotle pepper from canned chipotles in adobo sauce, minced or pureed
1t (or more to taste) adobo sauce from can of chipotles
¼t salt or more to taste
¼t ground black pepper


Place flour, cocoa powder and ground ancho chili in a large bowl and stir well to distribute ingredients evenly. Add beef cubes and toss to coat with mixture, and shake off excess. Remove beef and set aside, reserving any remaining flour mixture (should be about 1 – 2 tablespoons). Heat 2 tablespoons of oil over medium heat in a large, heavy pot. Add half (or less) of beef, not crowding the pan so it will brown nicely. Remove first batch and set aside. Repeat until all beef is browned. Add remaining tablespoon of oil and onions. Cook onions, stirring, for 4 minutes. Add peppers (if using) and cook 3 minutes.

Add cumin, chili powder and cinnamon, and remaining flour mixture and stir well. Cook for one minute. Stir in beef, then add tomatoes, broth or stock, and chipotle pepper and sauce. Stir well and scrape the bottom to incorporate the browned bits. Bring to a boil, reduce heat to a low, cover and simmer stew, stirring fairly regularly to prevent sticking, for about 1½ to 2 hours or until the beef is nice and tender. You may need to add a bit more broth. Turn off the heat and let sit for 10‐15 minutes before serving over rice or mashed sweet potatoes. You could also serve it in hot tortillas.


Notes and Instructions