Diezmillo Guisado

Name: Diezmillo
Prep time: 10 min
Cook time: 47 min
Total time: 57 min
Ingredients: 3 pounds diezmillo (beef chuck roast) (cut into 1½ inch chunks); 2 tablespoons vegetable oil; ⅓ cup fresh cilantro (rinsed and chopped); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon onion powder; ½ tablespoon garlic powder; ½ teaspoon paprika; ½ teaspoon oregano; 2 tablespoons Worcestershire sauce; 2 potatoes (skinned and cut into large chunks); 4 carrots (cut into 1-inch pieces); 1 large onion (quartered); 4 cups beef broth (or 4 large beef bouillon plus 4 cups of water); 2 tablespoons cornstarch; ¼ cup water

Jump to Recipe Print Recipe

This Diezmillo is tender, flavorful, and comforting, made easy in the Instant Pot or on the stove for the perfect one-pot meal.

Diezmillo (stew) cooked with carrots, onions, and potatoes served on a white platter.

There’s something about cooking diezmillo or diezmillo de res (also known as carne de diezmillo) that always feels comforting to me. It’s one of those cuts of beef that’s packed with flavor, easy to work with, and so versatile. Sometimes I slice it thin and throw it on the grill for a quick dinner, and other times I let it simmer low and slow until it’s fall-apart tender, like with this recipe. Here, I turned the diezmillo into a hearty diezmillo guisado (stew) that’s full of flavor, simple to put together, and perfect as a one-pot meal. The best part? You can make it quickly in the Instant Pot or let it simmer on the stove, either way, it’s delicious and full of cozy flavor.

And if you’re anything like me and crave comfort meals often, you’ll probably enjoy some of my other favorites too: bistec en salsa, ropa vieja in the crockpot, bistec con papas, Puerto Rican stuffed peppers, and Puerto Rican beef stew.

Jump to:

What is Diezmillo?
Is Diezmillo the Same as Chuck?
Ingredients
Instructions
What should I serve with diezmillo guisado?
Expert Tips
Recipe FAQ’s
Other Beef Dishes You Will Love
📖 Recipe

What is Diezmillo?

Diezmillo is a cut of beef taken from the upper shoulder (chuck) of the cow. It has a good amount of marbling, which gives it a beefy, juicy flavor when cooked. This cut is a tough cut of meat which makes it perfect for slow-cooking.

Is Diezmillo the Same as Chuck?

Diezmillo is the Mexican name for what many of us know as chuck. Both come from the shoulder of the cow, but the difference is really in how it’s cut and used. In our grocery stores, you’ll find it labeled as “chuck roast” or “chuck steak,” while in Mexico, the same section is called “diezmillo.” The main difference is that Mexican butchers often slice it a little thinner, which makes it great for grilling or quick cooking. In the U.S., chuck is more often sold thick, perfect for slow roasts and stews. At the end of the day, it’s the same part of the cow, just cut and enjoyed in different ways.

Ingredients

Diezmillo (chuck roast) – chuck roast is known as diezmillo other in Mexico.

Spices – we’ll be using garlic powder, onion powder, oregano, paprika, salt and pepper to season the stew meat.

Carrots and Potatoes – we’re adding carrots and potatoes but feel free to add other vegetables like parsnips and turnips for extra flavor and sustenance.

Beef Broth – You can also use beef bouillon and water in place of beef broth.

Cornstarch – I like to make a “slurry” to thicken the sauce once the diezmillo guisado has cooked.

See my recipe card below for a complete list of the ingredients with measurements.

Instructions

Cooking diezmillo in the Instant Pot.

Step 1: Season the beef. Cut the beef into 1½-inch chunks and season with black pepper, paprika, onion powder, oregano, and garlic powder.

Step 2: Sauté. Turn the Instant Pot to Sauté mode and add the oil. Let it heat for about 30 seconds, then add the beef. Sear for 3–4 minutes per side until nicely browned.

Beef chunks, potatoes, carrots, onions and broth in Instant Pot.

Step 3: Pressure cook. Switch the Instant Pot to Pressure Cook (High) for 48 minutes. Add the carrots, potatoes, onions, Worcestershire sauce, and beef broth. Sprinkle the salt over the top. Secure the lid and make sure the vent is set to Sealing.

Step 4: Natural release. When the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, carefully turn the vent to Venting and allow the remaining steam to escape until the float valve drops.

Step 5: Thicken the stew. In a small bowl, mix the cornstarch and water with a fork until smooth. Stir the slurry into the stew to thicken.

Chopped cilantro added to the diezmillo guisado (stew).

Step 6: Finish and serve. Stir in the chopped cilantro and give it a final taste for seasoning. The stew is ready to serve!

Stovetop Instructions

Step 1: Season the beef. Cut the beef into 1½-inch chunks and season with black pepper, paprika, onion powder, oregano, and garlic powder.

Step 2: Sear the beef. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef and sear for 3–4 minutes per side until nicely browned.

Step 3: Build the stew. Add the carrots, potatoes, onions, Worcestershire sauce, and beef broth. Sprinkle the salt over the top and give everything a good stir.

Step 4: Simmer. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2½ hours, or until the beef is fork-tender. Stir occasionally and add a splash of broth or water if it starts to look too thick.

Step 5: Thicken the sauce. In a small bowl, mix the cornstarch and water until smooth. Stir the slurry into the pot and simmer for another 2–3 minutes until the stew slightly thickens.

Step 6: Finish and serve. Stir in the chopped cilantro, taste for seasoning, and serve warm.

What should I serve with diezmillo guisado?

We love serving it with Arroz blanco (white rice) because it soaks up the savory sauce. Other simpler ideas include garlic tostones (fried green plantains) or platanos fritos (fried ripe plantains) with a simple green salad on the side.

Expert Tips

Brown: If you have time, make sure to sear the beef first for extra added flavor to the stew. The extra few minutes are worth it!

Cut the beef chunk evenly: Try to cut the beef chunks the same size so they cook evenly, whether in the Instant Pot or on the stove.

Make it ahead: This dish reheats beautifully, so it’s perfect for meal prep or leftovers. The flavors actually get richer the next day.

Customize to your liking: I just added some potatoes, carrots, and onions but feel free to add all your favorite veggies to stretch it into a heartier meal.

Spice it up: If you like some heat in your stew, throw in a couple of whole jalapeños while it simmers. For extra spice, use serrano peppers instead, careful, these really pack a punch!

Recipe FAQ’s

Can I make this recipe without an Instant Pot?

Yes! This recipe includes both Instant Pot and stovetop instructions. The Instant Pot cooks it faster, but you can certainly cook it on the stovetop, it will just take a little longer to tenderize the meat.

Can I freeze leftovers?

Absolutely. Once cooled, store the stew in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave until heated through.

Is diezmillo the same as chuck?

Yes, they come from the same part of the cow. In U.S. stores it’s usually labeled “chuck roast” or “chuck steak,” while in Mexico it’s known as diezmillo.