6 Point Carne Guisada: A Hug in a Bowl

The scent of simmering beef, fragrant with cumin and beer, always takes me back to my grandmother’s kitchen. Even though her carne guisada wasn’t precisely “6 Point,” the memory of that rich, tender beef, punctuated by soft potatoes and a hint of spice, is etched into my culinary soul. She had a way of transforming simple ingredients into something profoundly comforting, a testament to the power of slow cooking and love. This version, with its specific balance of flavors and its surprisingly manageable Weight Watchers points, captures that same essence of home and hearth, a true Latin-style delight that never fails to satisfy.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes
• Servings: 5
• Yield: 5 Cups
• Dietary Type: Gluten-Free (ensure adobo seasoning is gluten-free)

Ingredients

This recipe calls for a thoughtful selection of ingredients, each playing its part in building layers of flavor.

• 2 teaspoons olive oil
• 1 cup scallions, chopped
• 3 cloves garlic, minced
• 2 small tomatoes, chopped
• 2 tablespoons cilantro, minced
• 1 ½ lbs choice round beef stew, cut into small chunks
• ⅓ cup light beer
• ⅓ cup water
• ½ teaspoon cumin
• ¼ teaspoon adobo seasoning (or salt)
• ½ teaspoon achiote (or sazon)
• 1 bay leaf
• Salt, to taste
• 10 ounces baby red potatoes, halved or quartered

Equipment Needed

To create this hearty stew, you’ll want a few key pieces of kitchen equipment:

• A large Dutch oven or heavy pot with a tight-fitting lid. This is essential for even heat distribution and slow simmering.
• A sharp knife for chopping vegetables and cubing the beef.
• A cutting board.
• Measuring spoons and cups.

Instructions

The magic of carne guisada lies in its slow, patient transformation. Follow these steps closely to achieve that melt-in-your-mouth tenderness.

1. Begin by placing your large Dutch oven or heavy pot over medium heat. Add the 2 teaspoons of olive oil.
2. Once the oil is shimmering, introduce the 1 cup of chopped scallions and the 3 minced garlic cloves. Sauté these aromatic foundations for about 2 to 3 minutes, stirring occasionally, until they become fragrant and slightly softened.
3. Next, add the 2 chopped tomatoes and the 2 tablespoons of minced cilantro. Season with a pinch of salt. Continue to cook for another 2 minutes, stirring, allowing the tomatoes to break down slightly and meld with the scallions and garlic.
4. Now, it’s time to introduce the star of the show: the 1 ½ lbs of choice round beef stew, cut into small chunks. Add the beef to the pot, ensuring it’s distributed evenly.
5. Pour in the ⅓ cup of light beer and the ⅓ cup of water. These liquids will form the luscious braising liquid.
6. Add the ½ teaspoon of cumin, ¼ teaspoon of adobo seasoning (or salt, if you prefer), and the ½ teaspoon of achiote (or sazon). Tuck in the 1 bay leaf.
7. Season with salt if needed, tasting the liquid gently to gauge its saltiness. Remember, you can always add more salt later, but you can’t take it away.
8. Cover the pot tightly with its lid. Reduce the heat to low and allow the stew to simmer gently for 1 ½ hours. This slow, low cooking is crucial for tenderizing the beef.
9. After 1 ½ hours, test the beef for tenderness. You want it to be fork-tender, easily yielding to pressure. If it’s still a bit firm, continue to cook for another 15 minutes, checking again.
10. Once the beef is tender, add the 10 ounces of baby red potatoes, which should be halved or quartered depending on their size.
11. Continue to cook, covered, until the potatoes are soft. This usually takes about 20 minutes, but the exact time will depend on the size of your potato pieces.
12. Once the potatoes are tender and the stew has thickened slightly, remove the bay leaf before serving.

Expert Tips & Tricks

To elevate your Carne Guisada from delicious to truly exceptional, consider these professional insights:

• Beef Selection: While “choice round beef stew” is specified, don’t be afraid to explore other cuts like chuck roast if they are more readily available. The key is to choose a cut that benefits from slow braising to become tender. Cut the beef into uniform, bite-sized chunks for even cooking.
• Beer Choice: Light beer is ideal here as it adds a subtle malty note without overwhelming the other flavors. A lager or even a pale ale would work wonderfully. If you prefer not to use beer, you can substitute with an equal amount of beef broth.
• Achiote/Sazon Power: Achiote paste or sazon packets are fantastic for imparting a beautiful reddish-orange hue and a unique, earthy flavor to the stew. If you can’t find them, you can omit them, but the stew’s visual appeal might be slightly diminished.
• Don’t Rush the Simmer: The low and slow cooking is non-negotiable for achieving tender beef. Resist the urge to crank up the heat. A gentle simmer is what breaks down the connective tissues in the beef, making it impossibly soft.
• Potato Size Matters: Cutting the potatoes into similar sizes ensures they cook evenly. If you have very small baby potatoes, you might not need to quarter them.

Serving & Storage Suggestions

Carne Guisada is a wonderfully versatile dish that shines in its simplicity.

Serving:
This hearty stew is traditionally served piping hot. Its rich, savory broth and tender ingredients make it a complete meal.

• Over Rice: The most classic accompaniment is fluffy white rice, which beautifully soaks up the flavorful sauce.
• With Tortillas: Warm corn or flour tortillas are perfect for scooping up every last bit of stew.
• Garnishes: A dollop of sour cream or Mexican crema, a sprinkle of fresh cilantro, or a scattering of finely diced white onion can add a delightful fresh contrast. For those who enjoy a bit of heat, a side of aji picante (hot sauce) is a must.

Storage:
Carne Guisada is a fantastic make-ahead dish, and its flavor often deepens overnight.

• Refrigeration: Allow the stew to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezing: For longer storage, freeze the cooled stew in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2 to 3 months.
• Reheating: To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if it has thickened considerably. If reheating from frozen, thaw overnight in the refrigerator before warming.

Nutritional Information

Here’s an approximate nutritional breakdown for one serving of this delicious Carne Guisada:

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	70mg	23%
Sodium	480mg	21%
Total Carbohydrate	25g	9%
Dietary Fiber	4g	14%
Sugars	5g	10%
Protein	28g	56%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore these variations to suit your palate and pantry:

• Spice It Up: For those who love a bit of heat, add a pinch of red pepper flakes along with the cumin or incorporate a finely diced serrano or jalapeño pepper with the onions and garlic.
• Vegetable Additions: Feel free to add other hearty vegetables like diced carrots, celery, or bell peppers along with the potatoes. Ensure they are cut to a similar size for even cooking.
• Herbaceous Notes: While cilantro is traditional, you could experiment with adding a sprig of fresh oregano during the simmering process for a different aromatic profile.
• For a Thicker Sauce: If you prefer a thicker stew, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering stew during the last 10 minutes of cooking.

FAQs

Q: Can I use a different cut of beef for this recipe?
A: Yes, tougher cuts like chuck roast, which benefit from slow braising, are excellent choices for carne guisada and will yield wonderfully tender results.

Q: What if I don’t have light beer?
A: You can substitute the beer with an equal amount of beef broth or water. The beer adds a subtle depth of flavor, but the stew will still be delicious without it.

Q: How do I know if the beef is tender enough?
A: The beef is tender when it can be easily pierced and broken apart with a fork. It should not be tough or chewy.

Q: Can I make this dish ahead of time?
A: Absolutely! Carne guisada is an excellent candidate for make-ahead cooking. The flavors meld and deepen beautifully when the stew is allowed to rest. Reheat gently on the stovetop.

Q: What is achiote or sazon used for in this recipe?
A: Achiote paste or sazon packets are used to give the stew its characteristic reddish-orange color and a mild, earthy flavor. They are a staple in many Latin American cuisines.

Final Thoughts

There’s a profound satisfaction in creating a dish like this Carne Guisada. It’s more than just a meal; it’s an invitation to slow down, to savor the process, and to share something truly nourishing with loved ones. Whether you’re a seasoned cook or just starting your culinary journey, this recipe offers a delicious pathway to authentic Latin flavors. I encourage you to try it, to adjust it to your own taste, and to let the aromas fill your home with warmth and happiness. Serve it generously, perhaps alongside a simple green salad or a side of Mexican rice, and prepare for the compliments to flow. I’d love to hear how your Carne Guisada turns out – share your experiences and any delightful variations you discover!