Ingredients
Beef and Seasoning
- 2 pounds sirloin steak, diced into 1-inch cubes
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon freshly ground black pepper
Broth and Thickener
- 2 cups beef broth, divided
- 1 tablespoon all-purpose flour
Vegetables and Aromatics
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, minced
- 2 Roma tomatoes, diced
- ½ teaspoon soy sauce
Instructions
- Season the Beef: Toss together the diced sirloin steak, kosher salt, ground cumin, Mexican oregano, and freshly ground black pepper in a large bowl to evenly coat the beef with the spices.
- Make the Slurry: In a small bowl, whisk together ¼ cup of the beef broth with the all-purpose flour until smooth to create a slurry. Set this mixture aside; it will be used later to thicken the stew.
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef cubes and cook for about 5 minutes, stirring occasionally, until the beef is well browned on all sides to develop deep flavor.
- Sauté Vegetables: Add the diced onion, jalapeño pepper, and minced garlic to the pot with the beef. Cook and stir for 2 minutes until the vegetables soften and become fragrant.
- Add Tomatoes and Soy Sauce: Stir in the diced Roma tomatoes and the soy sauce. Continue cooking for 2 more minutes to meld the flavors.
- Combine Broth and Slurry: Pour in the remaining 1 ¾ cups of beef broth and add the flour slurry. Stir everything together to combine thoroughly and bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 45 minutes to tenderize the beef and develop the flavors.
- Thicken the Sauce: Remove the lid and cook uncovered for an additional 3 minutes to slightly thicken the sauce. It will continue to thicken as it cools. Taste and adjust the seasoning, adding more salt if needed.
- Serve: Garnish the carne guisada with chopped cilantro if desired and serve immediately with warm flour tortillas and a side of Mexican rice for a complete meal.
Notes
- The stew benefits from slow simmering to tenderize the beef and develop rich flavors.
- Use a heavy-bottomed pot or Dutch oven to avoid burning and ensure even cooking.
- You can adjust the heat level by omitting or reducing the jalapeño pepper or using a milder pepper.
- Leftovers can be refrigerated for up to 3 days and often taste even better the next day.
- Serve with traditional sides like flour tortillas, rice, or refried beans for an authentic Mexican meal.
- Prep Time: 10 Minutes
- Cook Time: 48 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
