Transform your dinner into a Colombian feast with this delectable Colombian Beef Stew! Savor the juicy beef, soft potatoes, and a flavorful spice blend, topped with a unique avocado-cilantro sauce, a sure win over your dinner table.
I love making stew, and this Colombian recipe in particular. It has a wonderful Latin flavor and is topped with an unexpected creamy avocado-cilantro sauce.
You can eat this Colombian Beef Stew straight out of the pot or serve it with rice and beans if you like to mix things up a little bit. It also pairs well with this Brazilian Cheese Bread (Pao de Queijo). This is a great carne guisada recipe to prepare when you expect company because it happily simmers away on the stove.
Table of Contents
Reasons to Love This Stew
- The blend of spices, beef, and vegetables creates a deep, satisfying flavor.
- Its combination of meat and potatoes makes it a substantial meal, perfect for satisfying hunger.
- Brazilian Beef Stew is a versatile dish. You can serve it over white rice, with bread, or even as a filling for arepas.
- This dish is perfect for leftovers. It tastes even better the next day.
Recipe Ingredients
- Stew Beef: It provides the essential protein and rich flavor base for the stew.
- Ripe Tomatoes: Key for adding a natural sweetness and tartness, as well as contributing to the stew’s texture and sauce.
- Yellow Onion: A fundamental aromatic that adds depth and sweetness to the dish as it cooks down.
- Baby Red Potatoes: They contribute heartiness and texture to the stew.
- Beef Broth: This forms the liquid base of the stew and enhances the beefy flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Olive Oil Substitute: Replace vegetable oil with olive oil for a slightly different flavor profile, adding a touch of Mediterranean taste.
- Chicken for Beef: Use chicken thighs for a lighter version while maintaining the richness of the stew.
- Greek Yogurt in Sauce: Add Greek yogurt to the avocado-cilantro sauce for a creamier texture and a tangy flavor twist.
How to Make Colombian Beef Stew (Carne Guisada)
Step #1: Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.
Step #2: Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat the process to brown on each side.
Step #3: Add the chopped tomato and onion to the large pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper, and cook for 30 seconds.
Step #4: Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
Step #5: Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
Step #6: Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
Step #7: Serve the stew warm, topped with the creamy avocado-cilantro sauce.
Expert Tips
- Deglaze the Pan: After browning the beef, a layer of fond, the caramelized browned bits, will have formed at the bottom of the pan. These bits contain intense flavors. To deglaze, pour beef broth into the hot pan. Use a wooden spoon to gently scrape the bottom. This process lifts the fond off the pan, infusing concentrated flavors back into the stew.
Frequently Asked Questions
Chuck roast is ideal for Carne Guisada due to its marbling, which makes the beef tender and flavorful when slow-cooked.
Yes, you can use a slow cooker. Brown the beef first, then cook on low for 6-8 hours for tender results.
Simmer it uncovered to reduce the liquid or mix a small amount of cornstarch with water and stir it in.
Storage Info
Store Colombian Beef Stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until heated through. If necessary, add a bit of water or broth to adjust consistency. Reheating in the microwave is also feasible; do it in intervals, stirring occasionally, until thoroughly warm.
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Colombian Beef Stew Recipe (Carne Guisada)
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Ingredients
For the Carne Guisada
- 2 tablespoons vegetable oil
- 1 1/4 pounds stew beef
- 3 cups chopped ripe tomatoes - about 4 tomatoes
- 2 cups chopped yellow onion - about 2 medium onions
- 4 tablespoons minced garlic
- 3/4 teaspoon ground cumin
- 1/2 tsp ground cayenne pepper
- 2 cups beef broth
- 1 tablespoons white vinegar
- 1 pound baby red potatoes - cut into uniform bite-sized pieces
For the Creamy Avocado-Cilantro Sauce
- 1/2 of a large - ripe avocado
- Juice of half of one lime
- 1/2 cup cilantro leaves and stems
- 1 scallion - green onion
- 1/4 teaspoon salt
- 4 tablespoons extra virgin olive oil
Instructions
- Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.
- Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat the process to brown on each side.
- Add the chopped tomato and onion to the large pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper, and cook for 30 seconds.
- Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
- Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
- Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
- Serve the stew warm, topped with the creamy avocado-cilantro sauce.
NOTES
Nutrition
This is SO doggone good! I went the more “traditional” US stew method, adding carrots and celery, as well, to bulk it out. The flavors are completely on-point. I doubled the spices, but then doubled AGAIN, because I doubled the sauce based on the comments. So, 3t cumin, 2t cayenne. I also added a minced serrano and threw in a couple of poblanos, because I had them ripe from the garden and they wanted using! To thicken, since I also doubled the liquid, I used a masa harina slurry (same as a flour or cornstarch, but more classically Latin!!). AMAZING!!! Legit – flavors just dance, it is like the best beef stew you ever had, but better!!! BETTER!!! The masa harina hack I got a from an international chili-cook winner friend of my dad’s, years ago, and it’s invaluable when you need your chili, etc., thicker to serve sooner, rather than later. I LOVE #lifehacks!!! lol BUT: I LOVE THIS RECIPE!!! So funny – I do a Mexican meat loaf (thank you Food Network chef Marcela Valladolid, a Chinese meat loaf (with minced water chestnuts/bamboo shoots, and soy sauce/ginger/toasted sesame oil added), etc. But I never thought about doing a Latin slant on stew, which is so silly when I think about it because it’s such a cultural staple! *face palm* So glad this was one you sent!!!
Hi Chrissie, thank you for your kind words, your love of this recipe and sharing your changes! Our community is better through everyone sharing how their recipe customizations!
This is delicious. I couldn’t find my ground cumin in the moment, so sizzled cumin seeds before mixing with the tomato. I was just out of paprika so added in Mexican chili powder. I added salt with the tomatoes. I added cubed Colombian squash (ahuyama), cauliflower florets and 1″ squares of green bell pepper instead of potato to make low carb. I think the amount of beef called for in this recipe is perfect. We loved the sauce too, but could have made double recipe.
I made this recipe tonight. Followed it exactly. My husband and I loved it.! So excited that we have leftovers for another night! Thank you!
Hi Tammy,
I’m so happy to hear you loved it!
– Linda
Love, love, love this recipe! I switched the potatoes with cauliflower because we are watching our carbs and it’s still amazing! So glad I found on Pinterest!
What a great idea, Cat!! Thanks for suggesting that, I’ll have to give it a shot 🙂
I love this idea! Beef stew is one of my favorites and this is a fun twist to try. It looks like the last comment I posted never went through, but I’ve been reading your blog for a while now and LOVE your recipes. I’m a Portlander too so its fun getting to follow your blog knowing you’re in the same city, especially with this amazing weather we’re having. Hellooo early summer. 🙂
I know, right!? I’m loving this weather sooo much. It inspired me to make a fun cocktail today. Can’t wait to share it tomorrow – it’s Portland themed! 🙂