Whole 30 Whole30 Carne Guisada
This slow-simmered beef stew is deeply savory, rich with smoky guajillo chiles, and the kind of meal that makes the whole kitchen smell incredible. Chuck roast is seared in batches until deeply browned, then braised low and slow in a blended tomato-chile sauce until it's fall-apart tender — the kind of fork-tender that makes every bite feel earned. The thickener here is arrowroot starch instead of flour or cornstarch, which keeps the whole pot compliant without sacrificing that glossy, coat-the-back-of-a-spoon consistency. Traditional versions of this dish often rely on a roux or wheat-based thickener, so that simple swap does a lot of heavy lifting. Ground cumin, dried Mexican oregano, and smoked paprika layer in warmth and complexity, while fresh cilantro and a squeeze of lime at the table brighten everything up. It makes six generous servings, so it's a smart choice for meal prep or feeding a crowd on a weeknight when you want something that tastes like it took all day — because it kind of did, and that's exactly the point.
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Learn more →Ingredients
6 servings
- 2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
- 1 medium white onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 roma tomatoes, roughly chopped
- 1 can (14 oz) diced tomatoes, with juices
- 2 dried guajillo chiles, stemmed and seeded
- 1 ½ cups beef broth
- 2 tsp ground cumin
- 1 tsp dried mexican oregano
- ½ tsp smoked paprika
- 2 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
- 2
Heat 1 tbsp of the avocado oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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