Transform your dinner into a Colombian feast with this delectable Colombian Beef Stew! Savor the juicy beef, soft potatoes, and a flavorful spice blend, topped with a unique avocado-cilantro sauce, a sure win over your dinner table.
I love making stew, and this Colombian recipe in particular. It has a wonderful Latin flavor and is topped with an unexpected creamy avocado-cilantro sauce.
You can eat this Colombian Beef Stew straight out of the pot or serve it with rice and beans if you like to mix things up a little bit. It also pairs well with this Brazilian Cheese Bread (Pao de Queijo). This is a great carne guisada recipe to prepare when you expect company because it happily simmers away on the stove.
Table of Contents
Reasons to Love This Stew
- The blend of spices, beef, and vegetables creates a deep, satisfying flavor.
- Its combination of meat and potatoes makes it a substantial meal, perfect for satisfying hunger.
- Brazilian Beef Stew is a versatile dish. You can serve it over white rice, with bread, or even as a filling for arepas.
- This dish is perfect for leftovers. It tastes even better the next day.
Recipe Ingredients
- Stew Beef: It provides the essential protein and rich flavor base for the stew.
- Ripe Tomatoes: Key for adding a natural sweetness and tartness, as well as contributing to the stew’s texture and sauce.
- Yellow Onion: A fundamental aromatic that adds depth and sweetness to the dish as it cooks down.
- Baby Red Potatoes: They contribute heartiness and texture to the stew.
- Beef Broth: This forms the liquid base of the stew and enhances the beefy flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Olive Oil Substitute: Replace vegetable oil with olive oil for a slightly different flavor profile, adding a touch of Mediterranean taste.
- Chicken for Beef: Use chicken thighs for a lighter version while maintaining the richness of the stew.
- Greek Yogurt in Sauce: Add Greek yogurt to the avocado-cilantro sauce for a creamier texture and a tangy flavor twist.
How to Make Colombian Beef Stew (Carne Guisada)
Step #1: Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.
Step #2: Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat the process to brown on each side.
Step #3: Add the chopped tomato and onion to the large pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper, and cook for 30 seconds.
Step #4: Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
Step #5: Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
Step #6: Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
Step #7: Serve the stew warm, topped with the creamy avocado-cilantro sauce.
Expert Tips
- Deglaze the Pan: After browning the beef, a layer of fond, the caramelized browned bits, will have formed at the bottom of the pan. These bits contain intense flavors. To deglaze, pour beef broth into the hot pan. Use a wooden spoon to gently scrape the bottom. This process lifts the fond off the pan, infusing concentrated flavors back into the stew.
Frequently Asked Questions
Chuck roast is ideal for Carne Guisada due to its marbling, which makes the beef tender and flavorful when slow-cooked.
Yes, you can use a slow cooker. Brown the beef first, then cook on low for 6-8 hours for tender results.
Simmer it uncovered to reduce the liquid or mix a small amount of cornstarch with water and stir it in.
Storage Info
Store Colombian Beef Stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until heated through. If necessary, add a bit of water or broth to adjust consistency. Reheating in the microwave is also feasible; do it in intervals, stirring occasionally, until thoroughly warm.
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Colombian Beef Stew Recipe (Carne Guisada)
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Ingredients
For the Carne Guisada
- 2 tablespoons vegetable oil
- 1 1/4 pounds stew beef
- 3 cups chopped ripe tomatoes - about 4 tomatoes
- 2 cups chopped yellow onion - about 2 medium onions
- 4 tablespoons minced garlic
- 3/4 teaspoon ground cumin
- 1/2 tsp ground cayenne pepper
- 2 cups beef broth
- 1 tablespoons white vinegar
- 1 pound baby red potatoes - cut into uniform bite-sized pieces
For the Creamy Avocado-Cilantro Sauce
- 1/2 of a large - ripe avocado
- Juice of half of one lime
- 1/2 cup cilantro leaves and stems
- 1 scallion - green onion
- 1/4 teaspoon salt
- 4 tablespoons extra virgin olive oil
Instructions
- Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.
- Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat the process to brown on each side.
- Add the chopped tomato and onion to the large pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper, and cook for 30 seconds.
- Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
- Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
- Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
- Serve the stew warm, topped with the creamy avocado-cilantro sauce.
NOTES
Nutrition
This stew tasted amazing and filled everyone up. Great for a cozy dinner.