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This hearty Carne Guisada features tender chunks of beef cooked until tender and served in a flavorful brown gravy. This Mexican beef stew recipe is effortless and made with simple ingredients. Serve it with rice, refried beans, and warmed tortillas, or use it as a taco filling!
If you love hearty Mexican dishes as much as we do, try our Chile Colorado, Carne Asada, and Carne Picada recipes.
Highlights of This Carne Guisada Recipe
- Simple: Although cooking the meat takes longer, this recipe is simple. First, sear the beef and make the gravy. Then, let it simmer.
- Hearty & Filling: Large bites of fork-tender chuck roast in a thick and flavorful gravy make this a hearty and comforting meal.
- Bold & Flavorful: Using rich beef broth, aromatics, jalapeño, and a combination of some seasonings gives a full, deep, authentic taste to the meal.
Ingredients
- Beef: thanks to simmering the beef for a period of time to make it tender, we are able to use a tougher cut of meat. Cuts you could use include:
- chuck roast
- stew meat
- top round
- rump roast
- eye round roast
How to Make Carne Guisada
- Heat oil in a large skillet or dutch oven. Working in batches add the stew meat, cooking on each side for 2-3 minutes to sear. Be careful not to crowd the pan. Continue until all meat has been seared and meat removed from the skillet.
- Add the onion and jalapeno to the skillet and cook until softened. Add the garlic and cook an additional 30 seconds. Stir in the flour and cook for 2-3 minutes.
- Pour in the beef broth and use a wooden spoon to scrape the bottom of the pan to remove any stuck bits. Add the tomato sauce, and spices. Stir together to combine. Add in the bay leaves.
- Bring to a simmer, cover and reduce heat to low, cook for 30 minutes until beef is tender.
Storage Information
- Storage: store in a sealed container in the refrigerator for 3-4 days.
- Freezing: allow to cool to room temperature, then pour into a freezer safe container that has an airtight seal. This can be stored in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
- Reheating: pour the carne guisada into a dutch oven or pot and heat over medium heat for 7-10 minutes until warmed through.
How to Serve Carne Guisada
- Stew: Serve this Tex-Mex Beef Stew in bowls topped with fresh chopped cilantro and warm tortillas on the side for dipping.
- Bowl: Spoon the stew and gravy over mashed potatoes, or with rice and refried beans.
- Tacos: Load up the tender chunks of beef inside some soft warm flour tortillas and top with your favorite salsa. Cool things down with a dollop of sour cream or a drizzle of crema.
More Mexican Recipes
Watch How To Make
Carne Guisada
This hearty Carne Guisada features tender chunks of beef cooked until tender and served in a flavorful brown gravy. This Mexican beef stew recipe is effortless and made with simple ingredients. Serve it with rice, refried beans, and warmed tortillas, or use it as a taco filling!
Ingredients
- 2 tablespoons avocado oil
- 3 pounds stew meat
- ¼ cup white onion minced
- 1 jalapeno seeds and membranes removed, minced
- 4 cloves garlic minced
- 2 tablespoons flour
- 2 cups beef broth
- ¼ cup tomato sauce
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- 8 flour tortillas
Toppings
- fresh cilantro
- lime wedges
- pico de gallo
- sour cream or Mexican Crema
Instructions
- Pat the meat dry with paper towels and sprinkle with salt and pepper.
- Heat oil in a large skillet or dutch oven. Working in batches add the stew meat, cooking on each side for 2-3 minutes to sear. Be careful not to crowd the pan. Continue until all meat has been seared and meat removed from the skillet.
- Add the onion and jalapeno to the skillet and cook until softened. Add the garlic and cook an additional 30 seconds.
- Stir in the flour and cook for 2-3 minutes.
- Pour in the beef broth and use a wooden spoon to scrape the bottom of the pan to remove any stuck bits.
- Add the tomato sauce, and spices. Stir together to combine. Add in the bay leaves.
- Bring to a simmer, cover and reduce heat to low, cook for 30 minutes until beef is tender. (beef is not shredded but served in chunks).
- Remove bay leaves and top with fresh diced cilantro.
- Heat comal or medium skillet over low/medium heat and toast fresh flour tortillas until lightly charred.
- Serve carne guisada with the flour tortillas, pico de gallo, lime wedges and sour cream.
Video
Equipment
Notes
Cuts of beef that can be used:
- chuck roast
- stew meat
- top round
- rump roast
- eye round roast
- Storage: store in a sealed container in the refrigerator for 3-4 days.
- Freezing: allow to cool to room temperature, then pour into a freezer safe container that has an airtight seal. This can be stored in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
- Reheating: pour the carne guisada into a dutch oven or pot and heat over medium heat for 7-10 minutes until warmed through.
Nutrition
Calories: 506kcal | Carbohydrates: 24g | Protein: 55g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 1544mg | Potassium: 932mg | Fiber: 2g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by the talented KJandCompany.co
This was delicious! So easy to have such flavorful results. Thank you for the recipe.
Wonderful! Thank you so much for taking time to leave a review.