Carne Guisada Guatemalteca: Traditional Beef Stew

Carne guisada is the dish you find on the lunch menu at every comedor in Guatemala. It is the weekday standard – beef simmered in a rich tomato-based sauce until tender, served with rice and tortillas. Nothing fancy, nothing complicated. Just solid, satisfying food that fills you up and costs Q25-35 at any market stall.

The roots of this dish go deep. The technique of slow-stewing meat in a roasted tomato recado combines Maya traditions of charring vegetables on the comal with Spanish colonial influence. The bread used to thicken the sauce – soaked pan frances – is a distinctly colonial addition that stuck around because it works beautifully.

Every household in Guatemala has their version. Some use only tomatoes. Others add bell pepper and a dried chile for heat. Some families simmer the meat for hours until it practically falls apart. The constants are: roasted vegetables, spices, bread for thickening, and patience.

Ingredients

For the Meat

• 2 lbs (900g) beef stew meat (chuck or loin), cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 2 bay leaves (hojas de laurel)
• Salt and black pepper

For the Recado (Sauce)

• 4 large ripe tomatoes
• 1 large white onion, quartered
• 4 cloves garlic, unpeeled
• 1 green bell pepper
• 1 dried chile guaque (optional, for a mild kick)
• 1/2 piece French bread (pan frances), soaked in water
• 1 cinnamon stick
• 3 whole cloves (clavos)
• 1 sprig fresh thyme (or 1/2 tsp dried)

Vegetables

• 3 medium potatoes, peeled and quartered
• 2 large carrots, sliced into rounds

Step-by-Step Instructions

Step 1: Roast the vegetables. Place tomatoes, onion quarters, bell pepper, and unpeeled garlic on a hot comal or under a broiler. Roast, turning occasionally, until charred on all sides – about 10-15 minutes. The charring is what gives the sauce its depth. Peel the garlic when cool enough to handle.

Step 2: Make the recado. Place all roasted vegetables in a blender with the soaked bread (squeeze out excess water first), cinnamon stick, cloves, thyme, and 1 cup of water. Blend until smooth. Strain through a mesh strainer to remove seeds and skins. You want a smooth, pourable sauce.

Step 3: Brown the meat. Season the beef with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Brown the meat in batches – do not crowd the pot or the meat will steam instead of searing. About 3-4 minutes per side until a dark crust forms. This step builds enormous flavor.

Step 4: Combine and simmer. Return all browned meat to the pot. Add bay leaves. Pour the strained recado over the meat. Add enough water to just cover the meat – about 2 cups. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 5: Add vegetables. After 1 hour, the meat should be nearly tender. Add the potatoes and carrots. Stir gently, making sure the vegetables are submerged in the sauce. Continue simmering, covered, for 30 more minutes.

Step 6: Finish and serve. The meat should be fork-tender and the vegetables cooked through. The sauce should coat the back of a spoon. If it is too thin, simmer uncovered for 10 more minutes. Season with salt and pepper. Serve hot with white rice and fresh corn tortillas.

Como Lo Hacemos en Guatemala (Local Tips)

Use stale pan frances. Day-old French bread works better than fresh because it absorbs without turning to mush. If you only have fresh bread, toast it lightly before soaking.

Roast on a real comal. The clay comal gives a subtly different char than a metal pan or broiler. If you have one, use it for the tomatoes and onion.

Low and slow wins. The longer and slower you simmer the meat, the more tender it becomes. Some Guatemalan grandmothers simmer their carne guisada for 2-3 hours until the meat shreds with a spoon.

It is always better the next day. Like most stews, carne guisada improves overnight as the spices and meat meld together. Make extra – you will want it for lunch tomorrow.

Find Ingredients in the US

Approximate Nutrition (per serving)

More Guatemalan recipes: Hilachas (Shredded Beef) | Pepian (National Dish) | Caldo de Res (Beef Soup)

Related: Guatemala Food Guide | Food Prices in Guatemala | Cost of Living