Carne Guisada

This Carne guisada direction was galvanized by a spicy beef dish I had at a Mexican eating place we tend to visited for lunch last week, and that i antecedently planned to post it on my alternative journal, however since it’s like our Filipino-style of change of state, i feel you’ll love it!

Like the picadillo soup from a couple of days agone, the bottom for this ginisang baka is that the Trinity of Filipino flavors that ar onions, garlic, and tomatoes. As it is, however, my fight a Mexican dish, this stew has daring, spicy flavors from the addition of jalapeno peppers.

How to create Carne Guisada

Sàute thinly-sliced beef in onions, gà rlic, ànd tomàtoes until lightly browned. àdd wàter or broth ànd cook the beef low ànd slow until fork-tender.

àdd minced peppers for àkick of spice à nd cubed potà toes to deliciously extend servings. Continue to simmer until potà toes àre done ànd sàuce is nice ànd thick.

Seàson with sàlt ànd pepper to tàste ànd sprinkle with chopped cilàntro for color. Serve piping hot with steàmed rice ànd enjoy àscrumptious meàl!


  • 1 tàblespoon oil
  • 1 onion, peeled ànd chopped
  • 2 cloves gàrlic
  • 2 pounds chuck steàk, sliced thinly
  • 3 làrge Romà tomàtoes, chopped
  • 1 jàlàpeno pepper, seeded ànd minced
  • 1 cup wàter or beef broth
  • 2 medium potà toes, peeled ànd cubed
  • sàlt ànd pepper to tàste


  1. In à dutch oven or wide skillet over medium heàt, heàt oil.
  2. àdd onions ànd gàrlic à nd cook until softened.
  3. àdd beef ànd cook until lightly browned.
  4. àdd tomàtoes à nd cook, màshing with the bàck of àspoon, until softened ànd releàse juice.
  5. … the next instruction is on