Dinner · Main Dishes
Carne Guisada with Short Ribs & Potatoes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Slow-simmered beef short ribs and potatoes in a tomato, tomatillo and pepper sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Beef
- 1/2 medium onion (for the beef simmer)
- 4 garlic cloves (smashed)
- 3 1/2 lb boneless beef short ribs (3–4 lb works for the base recipe; cut into 4-inch pieces)
- 1 bay leaf
- 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton for the base recipe)
- water (enough to barely cover beef; reserve 3 cups broth for the base recipe)
Stew
- 1 lb red potatoes (peeled and cut into 1-inch pieces)
- 3 tablespoons olive oil
- 1 1/2 medium onions (coarsely chopped)
- 4 garlic cloves (chopped)
- 2 lb tomatoes (coarsely chopped)
- 6 oz tomatillos (about 3 medium; husked, rinsed and coarsely chopped)
- 1 red bell pepper (seeded and coarsely chopped)
- 1 green bell pepper (seeded and coarsely chopped)
- 1 small jalapeño (finely chopped)
- 6 teaspoons Diamond Crystal kosher salt (or 3 1/2 teaspoons Morton for the base recipe)
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- freshly ground black pepper (to taste)
To serve
- cilantro sprigs (for serving)
Save the beef cooking liquid
The first simmer tenderizes the short ribs and makes the broth for the final stew. Keep that liquid when straining; it carries beef flavor into the tomato and pepper sauce.
At the table
Serve in warm bowls with the cilantro scattered over the top and something alongside to catch the sauce.
The cooking plan
How to make Carne Guisada with Short Ribs & Potatoes.
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Put the beef in a large pot with the half onion, smashed garlic, bay leaf and beef salt. Add water to barely cover. Bring to a boil, reduce to a gentle simmer and cook for about 3 hours, skimming the surface as needed, until the beef is nearly fork-tender.
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Lift out the beef. Strain the cooking liquid, reserve 3 cups for the base recipe and discard the cooked onion, garlic and bay leaf.
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Cook the potatoes in a separate pot of boiling salted water for 8–10 minutes, until tender, then drain.
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As the beef nears the end of its first simmer, heat the olive oil in a wide heavy pot over medium heat. Add the chopped onions, chopped garlic, tomatoes, tomatillos, bell peppers, jalapeño and stew salt. Cook for 18–22 minutes, stirring occasionally, until softened.
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Stir in the tomato paste, cumin, coriander and black pepper. Cook for about 4 minutes, stirring, until the mixture becomes thick and pasty.
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Add the beef, potatoes and reserved broth. Bring to a gentle simmer and cook for 65–75 minutes, until the beef yields easily and the sauce has thickened. Stir occasionally and lower the heat if it catches.
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Let the stew stand briefly off the heat. Taste, adjust the seasoning and finish with cilantro.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Carne Guisada with Short Ribs & Potatoes
Ingredients
- ½ medium onion for the beef simmer
- 4 garlic cloves smashed
- 3 ½ lb boneless beef short ribs 3–4 lb works for the base recipe; cut into 4-inch pieces
1 bay leaf- 3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton for the base recipe
- water enough to barely cover beef; reserve 3 cups broth for the base recipe
- 1 lb red potatoes peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 ½ medium onions coarsely chopped
- 4 garlic cloves chopped
- 2 lb tomatoes coarsely chopped
- 6 oz tomatillos about 3 medium; husked, rinsed and coarsely chopped
- 1 red bell pepper seeded and coarsely chopped
- 1 green bell pepper seeded and coarsely chopped
- 1 small jalapeño finely chopped
- 6 teaspoons Diamond Crystal kosher salt or 3 1/2 teaspoons Morton for the base recipe
- 2 tablespoons tomato paste
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- freshly ground black pepper to taste
- cilantro sprigs for serving
Instructions
- Put the beef in a large pot with the half onion, smashed garlic, bay leaf and beef salt. Add water to barely cover. Bring to a boil, reduce to a gentle simmer and cook for about 3 hours, skimming the surface as needed, until the beef is nearly fork-tender.
- Lift out the beef. Strain the cooking liquid, reserve 3 cups for the base recipe and discard the cooked onion, garlic and bay leaf.
- Cook the potatoes in a separate pot of boiling salted water for 8–10 minutes, until tender, then drain.
- As the beef nears the end of its first simmer, heat the olive oil in a wide heavy pot over medium heat. Add the chopped onions, chopped garlic, tomatoes, tomatillos, bell peppers, jalapeño and stew salt. Cook for 18–22 minutes, stirring occasionally, until softened.
- Stir in the tomato paste, cumin, coriander and black pepper. Cook for about 4 minutes, stirring, until the mixture becomes thick and pasty.
- Add the beef, potatoes and reserved broth. Bring to a gentle simmer and cook for 65–75 minutes, until the beef yields easily and the sauce has thickened. Stir occasionally and lower the heat if it catches.
- Let the stew stand briefly off the heat. Taste, adjust the seasoning and finish with cilantro.
Notes
Tried this recipe?
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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