Carne Guisada

Why You’ll Love This Recipe

I love Carne Guisada because it brings together the warmth of traditional home cooking with bold spices and rich, slow-cooked goodness. The beef melts in my mouth, and the thick tomato-based gravy is packed with savory spices that soak into every bite. It’s a great recipe for meal prep or feeding a family, and it’s so versatile—I can serve it in bowls, burritos, tacos, or over mashed potatoes and rice.

Ingredients

• 2 lbs beef stew meat (chuck roast or sirloin), cut into cubes

• 2 tablespoons vegetable oil

• 1 small onion, chopped

• 4 cloves garlic, minced

• 1 green bell pepper, chopped

• 1 large tomato, chopped (or 1/2 cup canned diced tomatoes)

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon oregano

• Salt and pepper to taste

• 1 tablespoon flour (optional, for thickening)

• 2 tablespoons water (if using flour)

• Fresh cilantro, for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I heat the vegetable oil in a large pot or Dutch oven over medium-high heat. I brown the beef in batches so each piece gets a good sear. Once browned, I remove the beef and set it aside.

2. In the same pot, I add the chopped onion, garlic, and green bell pepper. I sauté everything for about 4–5 minutes until softened and fragrant.

3. I stir in the chopped tomato, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. I cook the mixture for 2 more minutes to let the spices bloom.

4. I return the beef to the pot and pour in the beef broth. I stir well, bring it to a simmer, then cover and reduce the heat to low.

5. I let the stew simmer for 1.5 to 2 hours, until the beef is tender and the flavors have fully developed.

6. If I want a thicker gravy, I mix flour and water to make a slurry and stir it into the pot during the last 10 minutes of cooking.

7. Once done, I adjust seasoning if needed, garnish with fresh cilantro, and serve hot.

Servings and Timing

• Servings: 6 servings

• Prep time: 15 minutes

• Cook time: 2 hours

• Total time: 2 hours 15 minutes

• Calories: Approximately 410 kcal per serving

Variations

• Spicy Version: I add a diced jalapeño or a pinch of cayenne pepper to give the stew a little kick.

• Chunky Veggies: I sometimes toss in cubed potatoes or carrots during the last hour of cooking to make it even heartier.

• Beer-Braised: I replace half of the beef broth with a Mexican lager for extra depth of flavor.

• Tomato-Free Option: If I want less tomato presence, I cut the tomato paste in half and skip the fresh tomato.

• Taco Style: I reduce the broth slightly and use the beef as a taco filling topped with onions and cheese.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen even more by the next day.

• Freezing: Carne Guisada freezes well. I let it cool, then portion it into containers and freeze for up to 3 months.

• Reheating: I reheat it gently on the stovetop or in the microwave, adding a splash of broth if it needs thinning.

FAQs

What cut of beef is best for Carne Guisada?

I usually use chuck roast because it becomes wonderfully tender when slow-cooked. Sirloin also works if I want a leaner option, but chuck gives more flavor and richness.

Can I make this in a slow cooker?

Yes, after browning the meat and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

How thick should the gravy be?

I like mine thick enough to coat the back of a spoon. If it’s too thin, I stir in the flour slurry during the last 10 minutes. If it’s too thick, I add a splash of broth to loosen it.

What can I serve this with?

I usually serve it with warm tortillas, white rice, or refried beans. It’s also fantastic over mashed potatoes or tucked into burritos.

Can I prep this in advance?

Absolutely. I often make it a day ahead because the flavor improves as it sits. I just store it in the fridge and reheat before serving.

Conclusion

Carne Guisada is a deeply comforting dish that brings together tender beef, warm spices, and a thick tomato-based gravy in the best way. It’s one of those recipes that fills the kitchen with the most inviting aroma and tastes even better the next day. Whether I’m wrapping it in a tortilla or spooning it over rice, it’s a go-to meal when I want something hearty, flavorful, and made with love.