Carne Guisada is a comforting, slow-simmered beef stew popular throughout Mexican and Tex-Mex cooking. Tender pieces of beef are cooked in a rich, savory gravy with tomatoes, onions, peppers, garlic, and warm spices. The long simmer transforms inexpensive beef into fork-tender bites surrounded by a thick, flavorful sauce.
It is especially delicious served with warm flour tortillas, Mexican rice, or beans.
Prep Time
20 minutes
Cook Time
1 hour 45 minutes
Total Time
2 hours 5 minutes
Servings
6 servings
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
- Measuring cups
- Small bowl
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
For the Guisada Gravy
- 1 medium white onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- ½ teaspoon smoked paprika
- 1 bay leaf
- ½ teaspoon black pepper
- Salt to taste
Optional
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons chopped fresh cilantro
- Juice of ½ lime
Instructions
1. Season the Beef
Place the beef cubes in a large bowl.
Add salt, black pepper, cumin, and chili powder.
Toss until the beef is evenly coated.
Allow the beef to sit for about 10 minutes while you prepare the vegetables.
2. Brown the Beef
Heat the oil in a large Dutch oven over medium-high heat.
Add the beef in batches. Avoid overcrowding the pot.
Brown the pieces for approximately 2–3 minutes per side.
You don’t need to cook the beef through at this point. You’re simply developing a flavorful brown crust.
Transfer the browned beef to a plate.
3. Sauté the Vegetables
Reduce the heat to medium.
Add the onion and bell pepper to the same pot.
Cook for 4–5 minutes, stirring occasionally.
Add the jalapeño and garlic.
Cook for another 1 minute.
The vegetables should become fragrant and begin to soften.
4. Add the Flour
Sprinkle the flour over the vegetables.
Stir continuously for approximately 1–2 minutes.
This creates the base for the thick, savory carne guisada gravy.
5. Add the Tomatoes and Spices
Add the diced tomatoes, cumin, chili powder, Mexican oregano, smoked paprika, black pepper, and bay leaf.
Stir well.
Cook for about 2–3 minutes, allowing the tomatoes to soften.
6. Add the Beef Broth
Slowly pour in the beef broth while stirring.
Scrape the bottom of the pot with your wooden spoon to loosen all the browned bits.
These browned bits add tremendous flavor to the gravy.
7. Return the Beef
Place the browned beef back into the pot.
If you’re using potatoes, add them now.
Bring everything to a gentle simmer.
8. Slow Simmer
Reduce the heat to low.
Cover the pot and simmer for approximately 1½ hours, stirring every 20–30 minutes.
The beef should become fork-tender and the gravy should thicken.
If the gravy becomes too thick before the beef is tender, add another ½ cup of beef broth or water.
9. Finish the Stew
Remove the bay leaf.
Taste and adjust the salt and spices.
For a brighter flavor, stir in fresh lime juice.
Sprinkle with chopped cilantro just before serving.
How to Serve Carne Guisada
The classic way to enjoy carne guisada is with warm flour tortillas.
Spoon the tender beef and thick gravy directly into a tortilla and serve with:
- Mexican rice
- Refried beans
- Pinto beans
- Pico de gallo
- Guacamole
- Avocado slices
- Pickled jalapeños
- Fresh cilantro
- Lime wedges
You can also serve it over rice for a hearty bowl-style meal.
Ingredient Notes
Beef chuck: Chuck roast is ideal because its connective tissue breaks down during slow cooking, creating tender beef and a rich gravy.
Flour: A small amount of flour helps create the characteristic thick sauce. For a gluten-free version, use a gluten-free flour blend or cornstarch slurry.
Jalapeño: One jalapeño gives the stew a mild-to-medium kick. Remove the seeds and membranes for less heat.
Potatoes: Potatoes aren’t included in every version of carne guisada, but they make a hearty and delicious addition.
Mexican oregano: It adds a subtle earthy, citrusy flavor that complements the beef and chiles.
Tips for Tender Carne Guisada
- Brown the beef in batches. Crowding the pot causes the meat to steam instead of brown.
- Don’t rush the simmer. Low and slow cooking is what makes chuck roast tender.
- Scrape the browned bits from the bottom of the pot when adding broth.
- Keep the simmer gentle rather than allowing the stew to boil aggressively.
- If the gravy is too thin, simmer uncovered for several minutes at the end.
- If it becomes too thick, add a little beef broth.
Variations
Carne Guisada With Potatoes
Add diced potatoes during the final 45–60 minutes of cooking so they become tender without completely falling apart.
Spicy Carne Guisada
Add extra jalapeños, serranos, or a pinch of cayenne pepper.
Green Chile Carne Guisada
Replace the bell pepper with roasted green chiles for a smoky Southwestern variation.
Slow Cooker Carne Guisada
Brown the beef and vegetables first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or until the beef is fork-tender.
No-Tomato Carne Guisada
For a lighter gravy, omit the tomatoes and use additional beef broth, onions, peppers, garlic, and spices.
Storage
Allow the carne guisada to cool before transferring it to an airtight container.
Refrigerate for up to 4 days.
It also freezes well for approximately 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop. Add a splash of beef broth if the gravy has become too thick.
Nutrition Facts
Approximate per serving, without tortillas or optional toppings:
- Calories: 480
- Protein: 42g
- Carbohydrates: 17g
- Fat: 27g
- Fiber: 3g
- Sugar: 5g
- Sodium: 720mg
Nutrition information is an estimate and will vary depending on the beef cut, broth, flour, and exact ingredients used.