Carne Guisada Salvadoreña
A savory and tender beef stew, slow-cooked with vegetables in a rich tomato-based sauce, a staple comfort food in Salvadoran households.
🧂 Ingredients
- 1 kg Beef chuck roast(cut into 1-inch cubes)
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped)
- 4 cloves Garlic cloves(minced)
- 15 oz Tomato sauce
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dried oregano
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
👨🍳 Instructions
- 1
Pat the beef cubes dry with paper towels. Season with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
- 3
Add chopped onion and bell pepper to the pot. Sauté until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Pour in the tomato sauce, beef broth, and Worcestershire sauce. Add oregano. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 6
Return the browned beef to the pot. Cover and reduce heat to low. Simmer for 1 hour.
- 7
Add the cubed potatoes and sliced carrots to the pot. Stir, cover, and continue to simmer for another 30 minutes, or until the beef and vegetables are tender.
- 8
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Pro Tips
- ✓For extra tender beef, you can marinate it in a mixture of lime juice, garlic, and herbs for at least 30 minutes before browning.
- ✓If the stew is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it into the simmering stew.
- ✓This dish is excellent served with white rice and a side of beans.
🔄 Variations
- Add peas or green beans during the last 15 minutes of cooking.
- For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes with the garlic.