Carne Guisada de Res (Pressure Cooker Beef Stew) is a traditional Latin American beef stew made with tender, juicy chunks of beef cooked quickly in a pressure cooker with onions, garlic, spices, and vegetables like potatoes and carrots.
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Unlike traditional stovetop stews, using a stovetop pressure cooker makes the meat soft and flavorful in a fraction of the time.
This Argentinian-inspired carne guisada de res recipe is easy to make and full of flavor.
Using dried chimichurri spices and a quick browning step, this pressure cooker beef stew delivers rich taste in less time and is perfect for busy weeknights.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Beef (chuck): The base of the stew. This cut becomes tender and juicy when cooked in a pressure cooker.You can substitute it with your favorite stew meat.
- Olive oil: Used to brown the beef and build flavor from the start.You can use any cooking fat you prefer.
- Garlic: Adds depth and savory aroma.
- Onion: Breaks down during cooking, adding natural sweetness and body to the broth.
- Bell pepper: Adds mild sweetness and balances the spices.
- Dried chimichurri seasoning: Brings herb-forward, garlicky flavor inspired by classic chimichurri. Click here for our homemade chimichurri seasoning recipe.
- Turmeric: Adds warm color and subtle earthy notes.
- Annatto (achiote): Gives the stew a rich color and mild flavor.
- Oregano: Enhances the savory profile with herbal depth.
- Water: Creates the cooking liquid needed for pressure cooking and broth formation.
- Fresh corn: Add natural sweetness and enrich the broth.
- Sweet potato: Adds sweetness and helps slightly thicken the stew.
- Russet potatoes: Make the stew hearty and absorb the flavors.
- Carrots: Add color and natural sweetness.
- Okra: Adds body and texture to the stew.
- Green onions & parsley: Add freshness and color just before serving.
How to Make Carne Guisada de Res
Note: Full instructions are provided in the recipe card below.
- Heat 2 tablespoons of olive oil in a stovetop pressure cooker over medium-high heat. Add the garlic and sauté briefly until fragrant.
- Add the beef and cook over high heat, stirring frequently, until it begins to brown. Add the beef bouillon or salt, black pepper, chimichurri, turmeric, annatto, and oregano, and continue stirring until the meat is well coated and lightly browned.
- Add the grated onion and chopped bell pepper and sauté, stirring, for a few minutes. Add the water, scraping the bottom of the pot to release any browned bits. Add the corn rounds and bring to a boil.
- Close and lock the lid. Give it a quick rinse before closing; the moisture helps create a better seal so the pressure builds faster. Once the cooker reaches full pressure and begins releasing steam and making noise, cook for 20 minutes.
- Remove the cooker from the heat. Using a fork, carefully lift the valve to slowly release all the pressure.
- Once all the pressure has been released, carefully remove the lid, allowing the steam to escape away from you. Add the sweet potato, russet potatoes, and carrots, stirring to combine.
- Secure the lid again and return the cooker to heat until it reaches pressure and begins to make noise. As soon as pressure is reached, remove from the heat.
- Using a fork, carefully lift the valve to slowly release all the pressure.
- While the stew cooks, heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the okra and sauté for 3 to 5 minutes until lightly tender.
- Add the lemon juice, reduce the heat to medium, season with ½ teaspoon salt and ¼ teaspoon black pepper, and stir well.
- Carefully remove the lid, allowing the steam to escape away from you. Add the sautéed okra, green onions, and parsley. Taste and adjust seasoning to taste. Serve hot.
Hint: Use a fork to slowly release the pressure, allowing the steam to escape gradually for safer handling.
Storage, Make Ahead, & Freezing
Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
Make ahead: This stew can be made 1 day in advance. The flavors deepen as it rests. Reheat gently on the stovetop or in the microwave.
Freezing: Let the stew cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat until warmed through.
Camila's Tips & Variations
- Release pressure slowly: Use a fork to release the pressure gradually for safer handling.
- Adjust the broth: If the stew is too thick after cooking, add a splash of water and simmer uncovered.
- Swap the vegetables: You can replace or add vegetables like yucca, pumpkin, or green beans.
- Okra: Okra naturally releases a slimy liquid when cooked. Adding a small amount of lemon juice helps break it down and gives the okra a cleaner texture. If you enjoy the natural texture of okra, you can omit the lemon juice.
- Season to taste: Taste at the end and adjust salt or bouillon as needed before serving.
Frequently Asked Questions
Can I make this beef stew without a pressure cooker?
Yes, but it will take longer. Simmer the stew covered on the stovetop over low heat for 2 to 2½ hours, or until the beef is tender.
What cut of beef works best for this recipe?
Chuck is ideal because it becomes tender and flavorful under pressure, but you can use any stew meat you prefer.
Why is the pressure released slowly?
Releasing the pressure slowly is safer and helps prevent hot liquid from splattering.
Does lemon juice really reduce okra slime?
Yes. Okra contains natural mucilage, which creates a slimy texture. Acidic ingredients like lemon juice help break it down. If you enjoy okra's natural texture, you can skip the lemon juice.
❤️ Love this Carne Guisada de Res recipe?
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Recipe
Carne Guisada de Res
Equipment
- Wooden spoon or spatula
Ingredients
- 1 kg boneless beef chuck-eye roast, trimmed of excess fat, cut into 1 ½-inch pieces
- 4 tablespoons olive oil , divided
- 3 large garlic , minced
- 1 tablespoon Knorr beef bouillon or kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried chimichurri seasoning ( Click here for our Homemade Dried Chimichurri seasoning recipe)
- 1 teaspoon ground turmeric
- 2 tablespoons annatto powder (achiote)
- 1 tablespoon dried oregano
- 1 large yellow onion , grated
- 1 green or red bell pepper , finely chopped
- 1 liter water (about 5 cups, more or less as needed)
- 2 ears corn, cut into 8 rounds
- 2 medium sweet potato , peeled and chopped
- 2 medium russet potatoes , peeled and chopped
- 2 medium carrots , peeled and chopped
- 400 g okra , stemmed
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons chopped green onions
- 3 tablespoons chopped parsley or cilantro
Instructions
- Heat 2 tablespoons of olive oil in a stovetop pressure cooker over medium-high heat. Add the garlic and sauté briefly until fragrant.
- Add the beef and cook over high heat, stirring frequently, until it begins to brown. Add the beef bouillon or salt, black pepper, chimichurri, turmeric, annatto, and oregano, and continue stirring until the meat is well coated and lightly browned.
- Add the grated onion and chopped bell pepper and sauté, stirring, for a few minutes. Add the water, scraping the bottom of the pot to release any browned bits. Add the corn rounds and bring to a boil.
- Close and lock the lid. Give it a quick rinse before closing; the moisture helps create a better seal so the pressure builds faster. Once the cooker reaches full pressure and begins releasing steam and making noise, cook for 20 minutes.
- Remove the cooker from the heat. Using a fork, carefully lift the valve to slowly release all the pressure.
- Once all the pressure has been released, carefully remove the lid, allowing the steam to escape away from you. Add the sweet potato, russet potatoes, and carrots, stirring to combine.
- Secure the lid again and return the cooker to heat until it reaches pressure and begins to make noise. As soon as pressure is reached, remove from the heat.
- Using a fork, carefully lift the valve to slowly release all the pressure.
- While the stew cooks, heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the okra and sauté for 3 to 5 minutes until lightly tender.
- Add the lemon juice, reduce the heat to medium, season with ½ teaspoon salt and ¼ teaspoon black pepper, and stir well.
- Carefully remove the lid, allowing the steam to escape away from you. Add the sautéed okra, green onions, and parsley. Taste and adjust seasoning to taste. Serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
