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Latin Beef Stew Recipe (Carne Guisada)

Carne Guisada, or Latin beef stew, is a comforting, aromatic dish made with bite-sized pieces of beef simmered until tender in a savory broth. This Colombian-style version layers scallions, garlic, tomatoes, cumin and cilantro and can be finished with baby potatoes for a hearty, homey meal. The recipe is flexible: use water or beef broth instead of beer if you prefer, and omit achiote or sazon if they aren’t available — the stew will still be flavorful. Serve over rice with a spicy condiment for a classic Latin comfort-dish experience.

Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.

Carne Guisada (Latin Beef Stew)

I grew up eating carne guisada; it was a regular weeknight dinner in my household. The flavors come together quickly in the pan, then benefit from slow, gentle simmering to make the beef melt-in-your-mouth tender. This version follows the Colombian tradition of starting many dishes with scallions, tomatoes and garlic as the aromatic base, similar to a simple sofrito. The combination of cumin, a bay leaf and a touch of achiote (or sazon) gives the stew depth of flavor and a warm, inviting color.

Although the recipe calls for light beer, you can easily substitute water or low-sodium beef broth without compromising the result. If you prefer a lighter, lower-carb option, skip the potatoes or swap them for yucca. This recipe adapts well to either a heavy pot on the stove or a pressure cooker for a speedier finish without sacrificing tenderness.

Tips and Variations

  • Choose beef with good marbling for stew—chuck roast or well-marbled stew meat will remain moist and flavorful after long cooking. Lean cuts tend to dry out.
  • If you want to keep the dish low in carbohydrates, omit the potatoes. For a different texture and traditional twist, use yucca (cassava) instead.
  • Replace the beer with water or beef broth if you prefer not to use alcohol. A non-alcoholic beer also works.
  • Achiote or sazon adds color and a distinctive flavor; if these seasonings are unavailable, the stew will still be delicious using just cumin and adobo (or salt).
  • If making on the stovetop, simmer gently on low and check the meat for tenderness; if using a pressure cooker, follow the short, high-pressure instructions for a faster result.
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.

Related Beef Recipes You Might Enjoy

  • Cuban picadillo
  • Pepper steak
  • Grilled steak with tomatoes, red onion and balsamic
  • Lomo saltado (Peruvian beef stir-fry)
  • Braised cubed steak with peppers, onions and olives

Ingredients

  • 2 teaspoons olive oil
  • 1 cup scallions, chopped
  • 3 cloves garlic, minced
  • 2 small tomatoes, diced
  • 2 tablespoons cilantro, minced
  • 1.5 lb beef stew meat (chuck), cut into small chunks
  • 1/3 cup light beer (or non-alcoholic beer)
  • 1/3 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon adobo or salt
  • 1/2 teaspoon achiote (or sazon), optional
  • 1 bay leaf
  • Salt to taste
  • 10 oz baby red potatoes, halved or quartered

Instructions

Stovetop Method

  1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
  2. Add the scallions and garlic and sauté for 2–3 minutes, until fragrant.
  3. Add the diced tomatoes, cilantro and a pinch of salt; cook another 2 minutes, stirring to combine.
  4. Add the beef to the pot along with the beer, water, cumin, adobo (or salt), achiote (if using), and the bay leaf. Stir to combine.
  5. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for about 1 1/2 hours, until the beef is tender. If it’s not tender, simmer an additional 10–15 minutes and check again.
  6. Add the potatoes and continue to cook until they are soft and cooked through, about 15–25 minutes depending on their size.
  7. Taste and adjust seasoning with salt if needed. Remove the bay leaf before serving.

Pressure Cooker / Instant Pot Method

  1. Set the pressure cooker to sauté or use medium heat on the stovetop cooker. Heat the olive oil and add the scallions and garlic, sautéing for 2–3 minutes.
  2. Add the tomatoes, cilantro and a pinch of salt, cooking another 2 minutes while stirring.
  3. Add the beef along with beer, water, cumin, adobo (or salt), achiote (if using), and the bay leaf. Stir to combine.
  4. Secure the lid and bring to high pressure. Cook on high pressure for 45 minutes, then perform a quick release.
  5. Add the potatoes, reseal and cook on high pressure for about 8 minutes, or until the potatoes are tender. Quick release and serve.

Yield and Serving Size

Makes about 5 cups. Yield: 5 servings. Serving size: 1 cup. This stew is perfect served over roughly 3/4 cup cooked white or brown rice, and pairs well with a fiery aji or your favorite hot sauce.

Notes

This recipe adapts well to what you have on hand. If achiote or sazon is unavailable, omit it and let the tomatoes, cumin and bay leaf do the flavor work. For a milder, lighter finish, substitute water or low-sodium beef broth for the beer. Leftovers keep well and the flavors often deepen after a day in the refrigerator.

Nutrition (approximate per 1 cup)

Calories: 234 kcal; Protein: 34 g; Carbohydrates: 12.5 g; Fat: 5 g; Fiber: 2 g; Sugar: 1 g; Sodium: ~276 mg; Cholesterol: ~86 mg.

Final Note

If you try this recipe, consider leaving a rating or comment to share how it turned out and any adjustments you made—your feedback is helpful for others trying the dish and for refining the recipe. Enjoy your carne guisada warm, with rice and a bright, spicy condiment on the side.