A rich and comforting Tex-Mex classic, Carne Guisada features tender chunks of beef simmered in a deeply seasoned tomato-based gravy. It’s hearty, flavorful, and perfect for serving with rice, tortillas, or your favorite side dishes. Every bite of this slow-cooked stew offers savory satisfaction, ideal for cozy nights or festive gatherings.
Ingredients Breakdown
The heart of this dish lies in the quality of the beef. Cubed stew meat, ideally with some marbling, is best suited for slow simmering. Cuts like chuck or round roast break down beautifully over time, becoming fork-tender while soaking up the robust flavors of the sauce. Keeping the cubes around one inch ensures even cooking and satisfying texture.
The aromatic base builds complexity from the ground up. Onions and green bell peppers provide sweetness and depth once softened, while garlic intensifies the savory undertones. Diced Roma tomatoes bring freshness and body to the sauce, melting down into the stew to enhance its richness without overpowering it.
The seasoning blend delivers that unmistakable warmth characteristic of Carne Guisada. Earthy cumin and smoky chili powder layer in heat and spice, while a beef bouillon cube and tomato paste boost umami, giving the stew a slow-simmered taste even before the broth hits the pan. Salt and black pepper provide balance, rounding out every spoonful.
The gravy is what sets this dish apart. A flour-based roux, built directly in the skillet, binds with beef broth to form a lush, velvety sauce. The tomato paste adds depth, while the flour ensures the sauce clings to the meat. Low-sodium broth allows control over salt levels and can be adjusted based on consistency preference—thinner for a brothy finish or thicker for extra body.
To finish, a scattering of chopped cilantro brightens the final dish with color and a fresh herbal note. It’s the ideal garnish, balancing out the stew’s deep richness and adding a pop of green right before serving.
Step-by-Step Preparation Guide
Begin with searing the beef—this step is essential for developing that savory foundation. Heat a couple tablespoons of oil in a wide, heavy skillet over medium-high heat. Add the meat in batches to avoid crowding, letting it brown deeply on all sides. This caramelization brings layers of flavor that no seasoning can replicate. Set the seared beef aside once browned.
Next, add the remaining oil to the skillet and toss in the chopped onion and bell pepper. Sauté them until the onion turns translucent and the pepper softens slightly, releasing their sweet aroma. Garlic is added last to prevent burning, stirred just until it becomes fragrant. Diced tomatoes follow, contributing both moisture and flavor.
Now it’s time to season. Salt, pepper, cumin, and chili powder are stirred in to coat the vegetables evenly. The tomato paste thickens the mixture, while the bouillon cube crumbles easily into the pan. Use a wooden spoon to scrape up any browned bits from the bottom—these flavorful bits add richness to the stew.
Sprinkle flour evenly over the mixture and stir to combine. Let it cook for a couple minutes to toast and eliminate any raw flour taste. Begin incorporating the beef broth, starting with one cup. Stir well to dissolve the flour and create a smooth, thick sauce.
Return the beef to the pan and pour in another two cups of broth. Stir to combine, reduce the heat to low, and cover the skillet. Let it simmer gently for at least 90 minutes, stirring occasionally. As the meat softens and the flavors meld, you’ll notice the sauce thickening into a rich, glossy gravy. Add more broth if needed to adjust the consistency.
Taste and adjust seasoning at the end, then garnish with freshly chopped cilantro for a fresh finishing touch. Serve hot with your favorite sides for a deeply satisfying meal.
Recipe Tips
Don’t Overcrowd the Pan:
Brown beef in batches to ensure a proper sear and prevent steaming.
Use Low-Sodium Broth:
Helps maintain balance in seasoning, especially with bouillon and tomato paste.
Thicker or Thinner Gravy:
For a thicker consistency, add an extra tablespoon of flour. For a looser sauce, stir in more broth.
Simmer Slowly:
Gentle heat over time breaks down the meat into melt-in-your-mouth tenderness.
Leftovers Taste Better:
Flavor deepens overnight, making it even more delicious the next day.
What to Serve With This Recipe
To soak up every drop of the savory gravy, serve Carne Guisada over a bed of steamed white rice or Mexican rice. The grains act as a perfect base, absorbing the sauce and anchoring the meal.
Warm flour tortillas are a must—either as a side for scooping or as a vessel for building tender beef tacos. Alternatively, crusty bread works well to swipe through the rich stew.
For a fresh contrast, pair it with avocado slices or a crisp salad with lime vinaigrette. Pico de gallo or a squeeze of fresh lime adds brightness, cutting through the richness of the dish.
If you’re aiming for full comfort mode, serve with mashed potatoes or roasted vegetables. These additions make the dish feel hearty and homey without overpowering the bold flavors.
Creative Variations
To bring in a spicy edge, toss in chopped jalapeños, a dash of cayenne, or smoky chipotle powder. These additions build on the warmth of the chili powder for those who enjoy a kick.
Add vegetables like diced potatoes, carrots, or peas during the simmering phase for extra heartiness and texture. These absorb the flavorful broth and turn the stew into more of a one-pot meal.
Don’t hesitate to swap out stew meat for other cuts. Chuck roast, beef shank, or even brisket chunks work beautifully, offering varied textures and richer flavors depending on your preference.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.
What cut of meat works best for Carne Guisada?
Beef chuck roast or stew meat with good marbling is ideal for slow, tender cooking.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Can I freeze Carne Guisada for later?
Absolutely. Freeze in portions once cooled, and thaw overnight in the refrigerator before reheating.
Carne Guisada is a deeply satisfying one-pot meal, perfect for cozy family dinners or weekend gatherings. With its tender beef, bold spices, and rich gravy, it’s a dish that brings comfort and bold flavor to the table every time. Serve it simply or make it the centerpiece of a Tex-Mex feast—either way, it never disappoints.
Ingredients
3 pounds stew meat, cut into 1-inch cubes
¼ cup olive oil (or vegetable oil), divided
1 large onion (or 2 small), finely chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 large Roma tomatoes, diced
1 tablespoon tomato paste
1 cube beef bouillon
3 tablespoons all-purpose flour (use more for a thicker consistency)
3–4 cups low-sodium beef broth
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons ground cumin
1½ teaspoons chili powder
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Begin by searing the meat to lock in flavor. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is hot, add the beef in a single layer, taking care not to overcrowd the pan. Sear until the beef is well-browned on all sides, about 5 to 7 minutes. Depending on the size of your skillet, you may need to do this in batches. Transfer the browned meat to a plate and set aside.
Add the remaining olive oil to the same skillet. Toss in the chopped onions and green bell pepper, sautéing for about 3 minutes until the onions turn translucent and tender. Stir in the garlic and cook for an additional minute until its fragrance is released. Add the diced tomatoes and continue cooking for another minute to let the flavors meld.
Season the mixture with salt, black pepper, ground cumin, and chili powder. Stir thoroughly to coat the vegetables in the spices. Mix in the tomato paste and crumble the beef bouillon cube directly into the pan, scraping up any caramelized bits from the bottom with a wooden spoon.
To build the gravy, sprinkle the flour over the vegetable mixture. Stir well and cook for 1 to 2 minutes to eliminate the raw taste of the flour. Pour in 1 cup of beef broth while stirring constantly; the sauce will begin to thicken as it simmers.
Return the seared beef to the skillet along with an additional 2 cups of beef broth. Stir until the mixture is fully incorporated, then reduce the heat to low. Cover and simmer gently for about 1½ hours, or until the beef becomes fork-tender and the sauce reaches a rich, velvety consistency. Stir occasionally, adding more broth if needed to loosen the gravy.
Taste and adjust the seasoning with additional salt or pepper if necessary. Just before serving, sprinkle with freshly chopped cilantro. Serve hot alongside fluffy rice and warm tortillas for a comforting, flavorful meal.
Carne Guisada Recipe
Ingredients
- 3 pounds stew meat cut into 1-inch cubes
- ¼ cup olive oil or vegetable oil, divided
- 1 large onion or 2 small, finely chopped
- 1 medium green bell pepper chopped
- 4 cloves garlic minced
- 3 large Roma tomatoes diced
- 1 tablespoon tomato paste
- 1 cube beef bouillon
- 3 tablespoons all-purpose flour use more for a thicker consistency
- 3 –4 cups low-sodium beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- Begin by searing the meat to lock in flavor. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is hot, add the beef in a single layer, taking care not to overcrowd the pan. Sear until the beef is well-browned on all sides, about 5 to 7 minutes. Depending on the size of your skillet, you may need to do this in batches. Transfer the browned meat to a plate and set aside.
- Add the remaining olive oil to the same skillet. Toss in the chopped onions and green bell pepper, sautéing for about 3 minutes until the onions turn translucent and tender. Stir in the garlic and cook for an additional minute until its fragrance is released. Add the diced tomatoes and continue cooking for another minute to let the flavors meld.
- Season the mixture with salt, black pepper, ground cumin, and chili powder. Stir thoroughly to coat the vegetables in the spices. Mix in the tomato paste and crumble the beef bouillon cube directly into the pan, scraping up any caramelized bits from the bottom with a wooden spoon.
- To build the gravy, sprinkle the flour over the vegetable mixture. Stir well and cook for 1 to 2 minutes to eliminate the raw taste of the flour. Pour in 1 cup of beef broth while stirring constantly; the sauce will begin to thicken as it simmers.
- Return the seared beef to the skillet along with an additional 2 cups of beef broth. Stir until the mixture is fully incorporated, then reduce the heat to low. Cover and simmer gently for about 1½ hours, or until the beef becomes fork-tender and the sauce reaches a rich, velvety consistency. Stir occasionally, adding more broth if needed to loosen the gravy.
- Taste and adjust the seasoning with additional salt or pepper if necessary. Just before serving, sprinkle with freshly chopped cilantro. Serve hot alongside fluffy rice and warm tortillas for a comforting, flavorful meal.
Notes
- Sear the beef first to caramelize its natural sugars and create a flavorful brown crust that enhances the depth of the entire stew.
- Naturally low in carbs, this stew is satisfying on its own, but you can add potatoes for a heartier variation.
- Swap beef broth with beer for added richness and a deeper, more robust flavor profile.
- Simmering time may vary depending on the cut and size of the beef cubes—longer cooking makes the beef more tender.
- Not traditionally spicy, but you can turn up the heat with hot chili powder, crushed red pepper, or a dash of cayenne.
- Store leftovers in an airtight container in the fridge for 3 to 5 days, or freeze for up to 6 months. Reheat in a skillet with a splash of broth or in the microwave.
