Guiso de Carne

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Guiso de Carne is a hearty meat and vegetables Bolivian classic dish. It can be made as a soup or a stew. This version is more on the thick stewy side, but you could loosen it up into a soup with adding more beef broth or some water. Either way, Guiso de Carne is a taste treat you will not soon forget.

Guiso de Carne

(Photo Attributed to Author: Tamorlan)

Guiso de Carne Recipe-


(serves 4)

  • 1 large red onion, peeled and chopped fine
  • 1 lb. beef sirloin roast meat, chopped into large bite-sized chunks (get premium quality beef – it makes or breaks this dish)
  • 2 large carrots, peeled and chopped into large chunks
  • 8 tomatoes, cored and diced
  • 2 tbsp. tomato paste
  • 1 cup tomato puree
  • 4 large cloves garlic, peeled and rough chopped
  • 1 tbsp. Scorpion Hot Chili Pepper Sauce (or to taste)
  • 4 small (or 2 large) potatoes, peeled, diced small, blanched for 1 minute in boiling water, and drained
  • 12 oz. button mushrooms, left whole
  • 4 cups (plus or minus) beef broth (or you can use lamb broth – my personal favorite for this dish)
  • salt and pepper, to taste
  • scallion infused olive oil
  1. Sauté the beef with the onion and garlic in the oil until turning golden brown, in a very large skillet over medium high heat.
  2. Add the carrots fry for another couple minutes. Then add the mushrooms and cook another minute or two, stirring now and then.
  3. Add the tomatoes, tomato puree, tomato paste, and Scorpion hot sauce (to taste). Season to taste also with salt and pepper.
  4. Now add in enough broth to double the volume of the stew, also the blanched diced potatoes, stir and mix together well, and then bring it to a vigorous boil.
  5. Reduce the heat to a lively simmer, and cook, uncovered, for about 30 minutes. For thicker stew, cook it longer reducing the liquid. For more of a soup consistency, add some broth after about 20 minutes if it is getting to thick.
  6. Serve your Guiso de Carne while still nice and hot. Leftovers will taste great the next day, too.