Carne Guisada with Stewed Vegetables

Ingredients

• 2 lbs beef stew meat (chuck roast), cut into chunks
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 bell pepper (red or green), chopped
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 ear corn (or 1 cup frozen), cut into pieces
• 2 tomatoes, chopped
• 1 bay leaf
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp olive oil
• 3 cups beef broth or water (more as needed)

Instructions

1. 1Season & Sear: Season beef chunks with salt and pepper. Heat olive oil in a large pot and brown the meat on all sides. Remove and set aside.
2. 2Sauté Veggies: In the same pot, add onions, bell peppers, and garlic. Sauté for 3–4 minutes until softened.
3. 3Build the Flavor: Stir in tomato paste, tomatoes, cumin, oregano, and Worcestershire sauce. Cook for another 3 minutes.
4. 4Stew It Low & Slow: Return the beef to the pot. Add bay leaf and beef broth. Bring to a boil, then reduce to low heat and cover. Simmer for 45 minutes.
5. 5Add Veggies: Toss in potatoes, carrots, and corn. Simmer uncovered for another 30–40 minutes until meat is tender and vegetables are cooked through. Add more liquid if needed.
6. 6Final Taste: Adjust salt, pepper, and seasonings before serving. Remove bay leaf.