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Carne Guisada Salvadorena

Salvadoran · Dinner · Easy

Carne Guisada Salvadorena

Total
2 hr 35 min
Prep
20 min
Serves
6
Calories
410
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Beef and potatoes soften in a tomato-and-pepper gravy with carrots and bay, an everyday braise from El Salvador.

The potatoes take on the tomato gravy as Carne Guisada Salvadorena simmers, making them as much a part of the meal as the beef. Onion, garlic, and sweet pepper form the base of this home-style stew from El Salvador.

Choose chuck with a little marbling and cut it evenly. Keep the potatoes out until the meat is nearly tender; their starch should thicken the sauce slightly without turning the pot into mashed potato.

HeartySavoryOne PotComfort FoodFreezer FriendlyGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Pat the beef chuck dry and season with salt and black pepper. Heat the vegetable oil in a Dutch oven over medium-high heat and brown in two batches for total.

  2. Add the onion, bell pepper, and garlic and cook over medium heat for . Stir in the tomato, tomato paste, and cumin and cook for until the tomato releases its juices.

  3. Add the water and bay leaf. Bring to a simmer, cover, and cook over low heat for until the beef yields to a fork but still has some resistance.

  4. Add the potato and carrot and simmer covered for until both are tender and the beef is fork-soft and above 145°F.

  5. Uncover and simmer for to concentrate the gravy. Remove the bay leaf, stir in the cilantro, and rest off the heat for before serving.

Forkue tips

  • Use waxy or all-purpose potatoes for defined pieces; floury russets break down faster and make a thicker gravy.

Storing and reheating

Refrigerate for 3 days or freeze for 2 months. Reheat in a covered saucepan with a splash of water, stirring gently to avoid crushing the potatoes.

Kitchen gear

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Nutrition per serving, estimated

410Calories
32gProtein
25gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Carne Guisada Salvadorena: FAQ

Can I use a lean steak cut?

Chuck is better suited to the long braise. Lean steak can become dry before the vegetables are ready, even when it is sitting in sauce.

What should I serve alongside carne guisada?

Plain rice or warm corn tortillas make good partners for the gravy. A crisp cabbage salad adds contrast to the soft beef and potatoes.

How do I store and reheat Carne Guisada Salvadorena?

Refrigerate for 3 days or freeze for 2 months. Reheat in a covered saucepan with a splash of water, stirring gently to avoid crushing the potatoes.

How long does Carne Guisada Salvadorena take?

About 2 hr 35 min in total: 20 min prep and 2 hr 15 min cooking.

What do I need to make Carne Guisada Salvadorena?

The key ingredients are beef chuck, potato, carrot, onion, bell pepper and garlic, plus pantry basics.

Any tips for Carne Guisada Salvadorena?

Use waxy or all-purpose potatoes for defined pieces; floury russets break down faster and make a thicker gravy.

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