Carne Guisada Recipe – Mexican Beef Stew Recipe
This carne guisada recipe produces the best Mexican beef stew made of tender chunks of beef simmered in a savory sauce with onions, tomatoes, and spices. Enjoy this comfort meal with a side of rice or stuff it in tortillas for tacos.
For more Mexican stew recipes, try my Pozole Rojo with pork and hominy and Pozole Verde with Chicken next.
The best carne guisada is made low and slow on the stovetop. Fork tender chunks of stew meat are simmered with an array of aromatics, peppers, and spices to create a super flavorful dish you will want to recreate over and over. Served saucy with gravy, the whole family will enjoy this hearty meal.
Why We Love This Carne Guisada Recipe:
Easy! Although this recipe has a longer cooking time, the instructions are easy to follow so you are just a few simple steps from a culinary masterpiece.
Great Comfort Food! Served hot with gravy and melt-in-your-mouth tender beef, this Mexican beef stew is the definition of comfort.
Affordable! Carne guisada is made with tougher cuts of meat so they are less expensive than typical meaty meals. That fat breaks down perfectly for a delicious stew.
Absolutely Delicious! With a rich gravy base, this dish is bursting with flavor.
What does carne guisada mean?
In Spanish, carne means meat and guisada means stew. Together, it means stewed meat.
What is carne guisada?
This carne guisada recipe is a flavorful Mexican beef stew. There are variations of this dish across the Carribean including Dominican and Puerto Rican carne guisada.
Ingredients you need:
- Beef stew meat: Use stewing meat cut into cubes. Chuck roast and beef round are ideal cuts of beef.
- Vegetable oil: This helps to sear the beef and saute the veggies. Olive oil will work too.
- Aromatics: You will need diced onions and minced garlic cloves.
- All-purpose flour: Use this to thicken the gravy.
- Beef broth: Alternatively, use 2 cups water with beef bouillon seasoning.
- Tomatoes: Dice them into bite-size chunks. You can also use tomato paste as a substitute.
- Green bell pepper: Dice them before adding them to the stew. This adds a mild spicy flavor.
- Beef bouillon: Use for strong beef flavor.
- Seasoning: I season with cumin, paprika, salt, and black pepper.
How to Make Carne Guisada Recipe:
Brown Beef
Add vegetable oil to a large skillet or Dutch oven over medium-high heat. Then add the cubed beef and cook it until it’s browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Saute Veggies
Add diced onions to the same pot and cook until they are soft (about 3-5 minutes). Then add minced garlic and saute for about 1 minute.
Make Carne Guisada Gravy
Stir in flour and cook for 1-2 minutes, until the mixture begins to absorb all of the oil and gets thick. Then add the beef broth and diced tomatoes to the pot and stir it around until the flour mixture is dissolved. Bring the gravy to a light boil, and return the beef back into the pot.
Simmer Mexican Beef Stew
Then reduce the heat to low, and cover and simmer for 1 hour. Now add the chopped bell pepper, beef bouillon, cumin, paprika, salt, and black pepper to the pot. Stir it well to ensure everything is fully incorporated.
Cover the pot and simmer for an additional hour, or until beef is tender. Serve hot with white rice, beans, and flour tortillas. Finally, enjoy!
Alternatives and Variations:
- Instant Pot: Sear the beef then pressure cook on high.
- Slow Cooker: Sear the beef in a skillet and cook low and slow for at least 4 hours.
- Spicy: Carne guisada recipes are not exceptionally spicy but if you love heat, add jalapeno peppers or serrano peppers. You can also add chili powder.
Pro-Tips:
- Allow the beef to sit at room temperature for at least 20 minutes before cooking to speed up the cooking process.
- The best carne guisada recipe uses tougher cuts of beef.
- Do not skip the browning process. Carmelizing the meat gives it a golden brown crust and extra flavor.
- The longer you simmer the Mexican beef stew, the more tender and flavorful the beef.
Storing and Reheating:
Store leftover carne guisada in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months.
Defrost frozen carne guisada by letting it thaw overnight in the refrigerator. Reheat it over medium heat on the stove or in the microwave.
FAQ:
What’s the difference between this carne guisada recipe and carne asada?
Carne guisada is stewed beef whereas carne asada is grilled steak.
How do you thicken carne guisada?
Use either cornstarch or flour for a thicker Mexican beef stew.
What is the difference between guisada and guisado?
Guisada is typically served with something else (beans, rice, flour tortillas) whereas guisado is a one-pot meal. Make this guisado by adding potatoes or sweet potatoes to this great recipe.
More Mexican Inspired Recipes to Try
- Tacos Dorados
- Super Cheesy Cheese Quesadilla
- Quick and Easy Shrimp Tacos
- Cheesy Gordita Crunch
- Better Than Taco Bell Mexican Pizza
- 7 Layer Taco Bell Nacho Fries
Carne Guisada Recipe – Mexican Beef Stew Recipe
Ingredients
- 2 pounds Beef stew meat, cubed
- 2 tablespoon Vegetable oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Beef broth, (2 cups water with beef bouillon seasoning)
- 1 can, 14.5 oz Diced tomatoes
- ½ Green bell pepper, diced
- 1 tablespoon Beef bouillon
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1. In a large cast iron skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and cook it until it’s browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- 2. Now add the diced onions to the same pot and cook until they are soft (about 3-5 minutes). Next add in the minced garlic and saute for about 1 minute.
- 3. Stir in flour and cook for 1-2 minutes, until the mixture begins to absorb all of the oil and gets thick.
- 4. Now add the beef broth and diced tomatoes to the pot and stir it around until the flour mixture is dissolved.
- 5. Bring the gravy to a light boil, and return the beef back into the pot.
- 6. Reduce the heat to low, and cover and simmer for 1 hour.
- 7. Now add in the chopped bell pepper, beef bouillon, cumin, paprika, salt, and black pepper to the pot. Stir it well to ensure everything is fully incorporated.
- 8. Cover the pot and simmer for an additional hour, or until beef is tender.
- 9. Serve hot with rice, beans, and tortillas. Enjoy!
