🍲 Carne Guisada with Rice and Fresh Beans
A classic Latin American comfort dish: tender beef stewed in a flavorful sauce, served with rice and fresh beans. Perfect for a hearty family meal.
🛒 Ingredients
For the Carne Guisada
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2 lbs beef stew meat (chuck or round), cut into cubes
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2 tablespoons vegetable oil
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1 large onion, diced
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1 green bell pepper, diced
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3 cloves garlic, minced
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2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
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1–2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon chili powder (optional)
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2 cups beef broth
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1–2 tablespoons tomato paste (optional for richness)
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Salt & pepper to taste
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1/4 cup chopped fresh cilantro (optional, for garnish)
For the Rice
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2 cups long-grain white rice
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4 cups water or chicken broth
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1 tablespoon vegetable oil
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1 teaspoon salt
For Fresh Beans
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2 cups fresh green beans, trimmed
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1 tablespoon olive oil
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1 clove garlic, minced
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Salt & pepper to taste
👩🍳 Instructions
1️⃣ Brown the Beef
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Heat oil in a large pot over medium-high heat.
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Season beef with salt and pepper.
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Brown on all sides (do not overcrowd). Remove and set aside.
2️⃣ Sauté the Vegetables
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In the same pot, sauté onion, bell pepper, and garlic until softened.
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Add chopped tomatoes, cumin, paprika, chili powder, and tomato paste. Stir for 1–2 minutes.
3️⃣ Simmer the Stew
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Return beef to the pot.
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Pour in beef broth, scraping up any browned bits.
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Bring to a boil, then reduce to low.
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Cover and simmer 1.5–2 hours until beef is tender.
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Adjust seasoning to taste.
4️⃣ Cook the Rice
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Rinse rice under cold water.
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In a pot, bring water or broth, oil, and salt to a boil.
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Add rice, reduce heat to low, cover, and simmer 18–20 minutes until tender.
5️⃣ Prepare Fresh Beans
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Heat olive oil in a pan.
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Add garlic, sauté 30 seconds, then add green beans.
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Cook 5–7 minutes until crisp-tender. Season with salt and pepper.
6️⃣ Serve
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Spoon rice onto plates, ladle carne guisada over rice, and serve with fresh beans on the side.
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Garnish with chopped cilantro if desired.
🔥 Tips
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For richer flavor, marinate beef with a little lime juice and garlic for 30 minutes before cooking.
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Leftovers taste even better the next day after flavors meld.
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Add a splash of Worcestershire or a few sliced potatoes for variation.
If you want, I can also give you a one-pot version where the rice cooks in the guisada sauce — super convenient and extra flavorful.