Colombian Beef Stew Recipe (Carne Guisada)

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.

📝 Ingredients

• 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)
• 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

1. 1Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.
2. 2Once 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.
3. 3Add 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.
4. 4Pour 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).
5. 5Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
6. 6Meanwhile, 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.
7. 7Serve the stew warm, topped with the creamy avocado-cilantro sauce.