Guiso de Carne de Res con Papas

Guiso de Carne de Res con Papas is a hearty and comforting beef and potato stew made with tender chunks of beef, potatoes, vegetables, and a rich, savory tomato-based broth. Slow simmering allows the beef to become wonderfully tender while the potatoes soak up all the delicious flavors. It’s a satisfying homemade meal that’s perfect for a family dinner, especially when served with warm tortillas or crusty bread.

Ingredients

For the Beef Stew

2 lbs (900 g) beef chuck or stewing beef, cut into 1½-inch pieces
2 tablespoons vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium tomatoes, finely chopped
2 tablespoons tomato paste
4 cups beef broth
1 cup water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, sliced
1 green bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon chili powder
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon smoked paprika, optional
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice, optional

Directions

1. Prepare the Beef

Pat the beef pieces dry with paper towels.

Season them with salt, black pepper, cumin, paprika, oregano, and chili powder.

Toss well so the seasoning coats the meat evenly.

2. Brown the Beef

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Add the beef in batches, making sure not to overcrowd the pot.

Sear for approximately 2–3 minutes per side, until the pieces are nicely browned.

Transfer the browned beef to a plate.

Don’t worry about cooking it through at this stage.

3. Sauté the Onion and Pepper

Reduce the heat to medium.

Add the chopped onion and bell pepper to the same pot.

Cook for approximately 4–5 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for another 30–60 seconds.

4. Add the Tomatoes and Tomato Paste

Stir in the chopped tomatoes and tomato paste.

Cook for approximately 3–4 minutes, stirring frequently.

The tomatoes should begin breaking down and the tomato paste should become slightly darker.

5. Return the Beef

Return the browned beef and any juices from the plate to the pot.

Stir everything together.

6. Add the Broth

Pour in the beef broth and water.

Add the bay leaf.

Bring the mixture to a gentle boil.

7. Simmer the Beef

Reduce the heat to low and cover the pot.

Let the beef simmer gently for approximately 1½–2 hours, or until it becomes tender.

Stir occasionally and check the liquid level.

If the stew becomes too thick, add a little more broth or water.

8. Add the Potatoes and Carrots

Once the beef is beginning to become tender, add the potatoes and carrots.

Cover and continue simmering for approximately 25–35 minutes, or until the vegetables are fork-tender and the beef is very tender.

9. Adjust the Seasoning

Taste the stew and adjust the salt, black pepper, cumin, or chili powder as needed.

Remove the bay leaf.

For a brighter flavor, stir in the fresh lime juice.

10. Finish and Serve

Stir in the chopped fresh cilantro.

Let the stew rest for 5 minutes before serving.

Ladle the hot Guiso de Carne de Res con Papas into bowls and spoon plenty of broth, beef, and vegetables into each serving.

Tips for Tender Beef

Use chuck roast: Beef chuck has enough connective tissue and marbling to become wonderfully tender during slow cooking.

Brown the beef first: Searing creates a deeper savory flavor and gives the finished stew more character.

Don’t rush the simmer: Low and slow cooking is the key to tender beef.

Don’t boil aggressively: A gentle simmer helps prevent the meat from becoming tough.

Cut potatoes evenly: Similar-sized pieces will cook at approximately the same rate.

Make It Thicker

If you prefer a thicker stew, mix:

1 tablespoon cornstarch
2 tablespoons cold water

Stir until smooth.

Add the mixture to the simmering stew during the final 5–10 minutes of cooking and stir until the broth thickens.

Slow Cooker Instructions

Brown the beef in a skillet before transferring it to the slow cooker.

Add the onion, garlic, tomatoes, tomato paste, carrots, potatoes, bell pepper, seasonings, and beef broth.

Cook on:

LOW: 7–8 hours
HIGH: 4–5 hours

Add the cilantro and lime juice during the final few minutes.

Instant Pot Instructions

Use the sauté function to brown the seasoned beef in batches.

Sauté the onion, bell pepper, and garlic.

Add the tomatoes, tomato paste, broth, seasonings, beef, potatoes, and carrots.

Secure the lid and cook on High Pressure for 30 minutes.

Allow a natural pressure release for approximately 10–15 minutes, then carefully release any remaining pressure.

Stir, adjust the seasoning, and garnish with cilantro.

Serving Suggestions

Serve this flavorful beef stew with:

Warm corn tortillas
Flour tortillas
Mexican rice
Refried beans
Crusty bread
Avocado slices
Fresh lime wedges
Simple green salad
Pico de gallo

The rich broth is especially delicious spooned over rice.

Variations

Spicy Beef and Potato Stew

Add a chopped jalapeño or serrano pepper with the onion and bell pepper.

Beef and Green Bean Stew

Add 1 cup trimmed green beans during the final 15–20 minutes.

Beef Stew with Corn

Add 1 cup corn kernels near the end of cooking for a slightly sweet contrast.

Richer Tomato Stew

Add an additional tablespoon of tomato paste and a splash of Worcestershire sauce for deeper flavor.

Mexican-Style Beef Stew

Add a pinch of ground coriander and a little extra cumin, then serve with fresh cilantro, lime, and warm tortillas.

Storage

Allow the stew to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

Reheat gently on the stovetop over medium-low heat or in the microwave.

Add a splash of beef broth or water if the stew has thickened too much.

Freezing Instructions

Allow the stew to cool completely.

Transfer it to freezer-safe containers and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

The potatoes may become slightly softer after freezing, but the stew will remain flavorful.

Frequently Asked Questions

What is the best beef for this stew?

Beef chuck is one of the best choices because it becomes tender and flavorful during slow cooking.

Can I leave the potato skins on?

Yes, if you prefer. Scrub the potatoes thoroughly before cutting them.

Can I make this stew ahead of time?

Absolutely. In fact, the flavor often becomes even better after resting overnight in the refrigerator.

Why is my beef still tough?

The beef may simply need more cooking time. Continue simmering gently until it becomes fork-tender. Tough stew meat often becomes tender with additional slow cooking.

Can I add other vegetables?

Yes. Peas, green beans, zucchini, corn, and celery all work well.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: About 2 hours 40 minutes
Servings: 6–8
Category: Main Course / Stew
Cuisine: Mexican-inspired
Method: Stovetop

This Guiso de Carne de Res con Papas is rich, hearty, and comforting, with tender beef, soft potatoes, sweet carrots, and a deeply flavorful tomato-based broth. It’s the kind of traditional-style meal that’s perfect for gathering around the table with family and enjoying with warm tortillas.