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Carne Guisada (Spanish Beef Stew w/ Tomatoes and Olives)

Carne Guisada combines the simplest ingredients to create a rich beefy stew with green olives. It is Spanish comfort food at its finest.
Course Main
Cuisine Spanish
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings 6
Author www.sanpasqualskitchen.com


  • 1 cup olive oil
  • 3 1/4 lbs. stewing beef chuck, flank, rump, cut in chunks
  • 2 lg. onions finely chopped
  • 2 tbsp all-purpose flour
  • 1 lb. 2 oz. ripe tomatoes peeled and chopped (can substitute 15 oz. can whole tomatoes)
  • 3/4 white wine
  • Pinch of dried herbs or 1 bouquet garni 1 spring fresh parsley, 1 clove garlic, and 1 bay leaf tied in a cheese cloth
  • 1 cup of pimiento-stuffed green olives
  • salt


  • Heat oil in a dutch oven. Add the beef, in batches if necessary, and cook stirring occasionally, for about 10 minutes, until evenly browned.
  • Remove with a slotted spoon and set aside.
  • Drain off most of the oil, leaving about 4 tablespoons to cover the base of the pan, and reheat.
  • Add the onion and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown.
  • Stir in the flour and cook, stirring constantly, for 2 minutes.
  • Add the tomato and cook, stirring occasionally and break up with the side of the spoon, for 5 minutes more.
  • Return beef to the pan and pour in the wine.
  • Season with salt, add the dried herbs or bouquet garni, mix well and cook for about 5 minutes.
  • Pour in water to cover, cover the pan, and simmer over low heat for about 2 hours, until tender.
  • After 2 hours uncover the stew and add rinsed olives. Let simmer 10 more minutes uncovered.
  • Remove bouquet garni and serve.