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estofado de res

Guisado de Res (Mexican Beef Stew)

This easy guisado de res recipe is simple yet flavorful. It's a delicious and filling meal that pairs well with white rice and warm corn tortillas.

Course Mexican
Cuisine latin american
Keyword carne guisada de res, guisada de res, mexican beef stew
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Servings 4
Calories 354 kcal
Author Carissa

Ingredients

  • 2 potatoes peeled and chopped
  • 2 whole carrots peeled and chopped
  • 1/2 bunch cilantro chopped
  • 1 packet Sazon Goya with culantro and achiote
  • 2 bay leaves

For the stew meat

  • 1 1/2 lbs stew meat
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon
  • 2 tbs vegetable oil

For the sauce

  • 5 tomatoes roma (chopped)
  • 2 cloves garlic peeled
  • 2 serrano peppers chopped
  • 1/2 onion chopped
  • 1 whole clove
  • 1/2 tsp thyme
  • 3/4 tsp oregano
  • 2 cups water

Instructions

  1. Put the stew meat in a bowl and add the salt, pepper, cumin, onion powder, garlic powder, and chicken bouillon. Mix together well to make sure all the meat is coated. Set aside.

  2. Put the sauce ingredients in the blender and blend until smooth.

  3. Heat up the oil in a skillet over medium heat.

  4. Once the oil is hot add half of the meat. Let it cook on each side for a few minutes. Then transfer the meat to a plate.

  5. Add the other half of the meat to the skillet and cook on each side for a few minutes. Add the meat on the plate back to the skillet.

  6. Pour the sauce over the meat. Add the bay leaves and packet of Sazon with culantro and achiote. Stir. Bring to a boil then reduce heat to low. Cover and cook for 2 hours.

  7. After the two hours have passed add the potatoes and carrots.

  8. Continue cooking for 20-25 minutes or until the veggies are tender.

  9. Remove the skillet from heat and add the cilantro.

  10. Serve the stew with white rice and warm corn tortillas