Description
Tender beef simmered slowly in a rich tomato gravy with onions, peppers, garlic, and warm spices, creating a hearty and comforting Tex-Mex classic perfect for serving with rice or warm tortillas.
Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 large yellow onion, diced
- 1 medium green bell pepper, sliced
- 4 cloves garlic, minced
- 2 cups tomato sauce
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large Dutch oven over medium-high heat.
- In a small bowl, combine cumin, chili powder, paprika, salt, and black pepper.
- Add olive oil to the pot and brown the beef in batches until golden on all sides. Remove and set aside.
- Add diced onion and sliced bell pepper to the same pot and cook until softened.
- Stir in minced garlic and tomato paste, cooking for 1 minute.
- Return the beef to the pot and pour in tomato sauce and beef broth.
- Add the spice mixture and stir well to combine.
- Reduce heat to low, partially cover, and simmer for 1 hour and 45 minutes, stirring occasionally, until the beef is fork tender and the gravy thickens.
- Stir in fresh cilantro before serving.
- Serve hot with rice or warm tortillas.
Notes
- Brown the beef in batches for deeper flavor.
- If the gravy becomes too thick, add a splash of warm beef broth.
- The flavors become even richer after resting overnight in the refrigerator.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
Keywords: carne guisada, beef stew, Tex-Mex beef recipe, tomato gravy beef, comfort food dinner, slow simmered beef