Carne Guisada Recipe

I didn’t grow up eating carne guisada, so I had a little learning curve with it. The first time I made it, I kept checking the pot because the beef seemed like it was taking forever. Then, somewhere around that point where the meat finally started getting tender, I understood it. This is not a recipe I want to rush.

I love the way carne guisada turns a few simple ingredients into something that tastes like it has been cooking all day. The beef gets soft, the tomatoes and peppers melt into the gravy, and the cumin gives everything that warm, savory flavor I’m always looking for in a good stew.

My favorite part might actually be the gravy. I make sure I have plenty because I never want to run out halfway through dinner. I spoon it over rice, drag a warm flour tortilla through it, and usually tell myself I’m done before going back for just a little more.

A Few Things I Learned Before Making My Best Pot of Carne Guisada

The biggest lesson for me was choosing beef that can handle a long simmer. I like chuck roast or chuck-style stew meat because the tougher, well-marbled pieces soften beautifully as they cook. I’ve used leaner cuts before, and while they worked, I didn’t get quite the same tender, juicy result.

I also learned not to skip the browning step. The first time I made this, I was tempted to throw everything into the pot and let it cook. It would have been easier, but the flavor wasn’t nearly as deep. Now I brown the beef first, even when I’m feeling impatient.

I usually cut the beef into roughly 1-inch pieces. Smaller pieces cook a little faster, but I don’t want them so small that they disappear into the gravy. I like having big, tender bites of beef throughout the finished stew.

Fresh Roma tomatoes are my first choice when I have them. They add a clean tomato flavor without making the gravy too watery. Canned diced tomatoes work too, especially when I’m making this on a night when I don’t feel like chopping much.

Ingredients I Used for the Recipe

• 1/4 cup olive oil or vegetable oil: I use this for browning the beef and cooking the vegetables.
• 3 pounds stew meat, cut into 1-inch cubes: This gives me plenty of tender beef for a hearty pot of carne guisada.
• 1 large onion, chopped: I use onion to build a sweet, savory base for the gravy.
• 1 medium green bell pepper, chopped: This adds a mild pepper flavor and works really well with the beef.
• 4 cloves garlic, minced: I add garlic after the onion and pepper have softened so it stays fragrant without burning.
• 3 large Roma tomatoes, diced: These bring acidity and tomato flavor to the gravy.
• 1 teaspoon salt: I use this to season the beef and vegetables, then adjust again at the end.
• 1/2 teaspoon black pepper: This adds a little bite without making the stew spicy.
• 2 teaspoons ground cumin: I love the warm, earthy flavor cumin gives the gravy.
• 1 1/2 teaspoons chili powder: This adds color and gentle chili flavor.
• 1 tablespoon tomato paste: I use tomato paste to make the tomato flavor deeper and the gravy richer.
• 1 beef bouillon cube: This gives the gravy an extra savory boost.
• 3 tablespoons all-purpose flour: I stir this into the vegetables to help create that thick, spoonable gravy.
• 3 to 4 cups low-sodium beef broth: I use the broth to loosen the gravy and give the beef enough liquid to simmer until tender.
• 2 tablespoons fresh cilantro, chopped: I sprinkle this over the finished stew for a fresh finish.

How to Make Carne Guisada

Step 1 – Brown the Beef

I start by heating about 2 tablespoons of the oil in a large skillet or Dutch oven over medium-high heat. Once it’s hot, I add the beef in a single layer as much as possible.

I let it brown on all sides for about 5 to 7 minutes. If my pan looks crowded, I work in batches. I know it takes a few extra minutes, but crowded beef tends to steam instead of brown, and I really want those browned edges.

Once the beef has a nice crust, I transfer it to a plate. I don’t worry about cooking it through at this point because it has plenty of time left in the pot.

Step 2 – Soften the Onion and Bell Pepper

I add the remaining oil to the same pan, keeping all those browned bits on the bottom. Then I add the chopped onion and green bell pepper.

I cook them for about 3 minutes, stirring every so often, until the onion starts becoming translucent. I’m not trying to completely cook the vegetables here. I just want them softened enough to become part of the gravy later.

Step 3 – Add the Garlic and Tomatoes

I add the minced garlic and cook it for about a minute. This is usually when my kitchen starts smelling like I know what I’m doing, even if I’m still standing there wondering whether I remembered everything.

Then I stir in the diced Roma tomatoes. I cook them for another minute so they can start releasing their juices and mixing with the onion and pepper.

Step 4 – Season Everything

Next I add the salt, black pepper, cumin, and chili powder. I stir everything together so the spices coat the vegetables.

I also stir in the tomato paste and crumble the beef bouillon cube into the pan. Then I scrape the bottom while everything cooks together. Those browned bits from the beef are worth chasing down because they add so much flavor to the gravy.

Step 5 – Start the Gravy

I sprinkle the flour over the vegetable mixture and stir it well. I let it cook for about 1 to 2 minutes, which helps get rid of that raw flour taste.

Then I slowly add 1 cup of beef broth while stirring. The mixture thickens pretty quickly, and that’s exactly what I want. It should look like the beginning of a thick, rich gravy rather than a thin soup.

Step 6 – Bring Back the Beef and Simmer

I return the browned beef and any juices from the plate to the pan. Then I add another 2 cups of beef broth and stir everything together.

I cover the pan, turn the heat down low, and let the carne guisada simmer gently for about 1 1/2 hours. Sometimes mine needs a little longer, and I’ve learned not to fight that. The beef decides when it’s ready.

I check the pot occasionally and give it a stir. If the gravy gets too thick before the beef is tender, I add a splash more broth. I’m looking for beef that practically falls apart when I press it with a fork.

Step 7 – Taste and Finish

Once the beef is tender, I taste the gravy before doing anything else. This is where I decide if it needs another pinch of salt or pepper.

I finish with chopped cilantro right before serving. I don’t cook the cilantro for long because I like that little bit of freshness against the rich beef and gravy.

What I Like to Serve With Carne Guisada

I usually keep the sides pretty simple because the stew already has a lot going on. Warm flour tortillas are probably my favorite because they let me scoop up every bit of gravy without leaving anything behind in the bowl.

Rice and refried beans make it feel like a full dinner without requiring much extra work. I also really like serving carne guisada over rice when I have leftovers because the rice soaks up the gravy and makes the second-day version feel almost like a different meal.

Mashed potatoes are another option I didn’t expect to love as much as I do. It’s definitely not how I serve it every time, but that rich gravy over creamy potatoes is seriously good.

Tips I Keep in Mind Every Time

• Don’t crowd the beef: I brown it in batches when necessary because getting that color on the meat makes a noticeable difference.
• Keep the simmer gentle: I don’t want the stew aggressively boiling. A low, steady simmer gives the beef time to become tender.
• Give the beef time: If the meat still feels chewy after 90 minutes, I keep cooking it. Different cuts and cube sizes can take different amounts of time.
• Watch the gravy: I add more beef broth if it gets too thick while the beef is still cooking.
• Adjust the heat to my taste: I don’t consider this a particularly spicy stew, but I can add cayenne, crushed red pepper, or hotter chili powder when I want more heat.
• Add potatoes when I want a bigger meal: Potatoes stretch the stew and make it extra hearty, especially when I’m feeding a hungry crowd.
• Try beer for deeper flavor: I can replace some of the beef broth with beer when I want a richer, slightly different version.
• Use cornstarch for a gluten-free option: Instead of flour, I can thicken the gravy with a cornstarch slurry toward the end of cooking.

How I Store the Leftovers

I almost always have leftovers when I make carne guisada, which is honestly one of the reasons I like making a big batch. I let it cool and store it in an airtight container in the refrigerator for about 3 to 5 days.

The flavor seems even better the next day. The beef has more time to sit in that gravy, and everything tastes a little more settled and rich. I especially like reheating it over rice for an easy lunch.

For longer storage, I let the stew cool completely and freeze it in portions. I can keep it frozen for several months, and I like using smaller containers so I only thaw what I need.

When I reheat it, I do it gently on the stove or in the microwave. The gravy usually thickens in the refrigerator, so I add a small splash of beef broth or water while reheating until it loosens back up.

For me, that’s what makes this carne guisada recipe such a useful dinner. I can make a big pot when I have the time, eat it with tortillas that night, then turn the leftovers into an easy rice bowl the next day. It’s cozy food, but it doesn’t need a special occasion or a complicated plan. I just need a little patience and a good appetite.

Print Recipe

Carne Guisada Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American, Mexican Courses: Dinner, Lunch

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 26 hrs

Servings: 8 Estimated Cost: $ 25 Calories: 645 kcal

Best Season: Fall, Winter, Spring, Year-round

Description

I make this carne guisada with tender beef, tomatoes, peppers, and warm spices for a rich, comforting stew. I like serving it with warm flour tortillas, rice, or refried beans so I can enjoy every bit of the gravy.

ingredients

Servings

Carne Guisada

• ¹⁄₄ cup olive oil or vegetable oil (Use for browning the beef and cooking the vegetables.)
• 3 pounds stew meat (Cut into roughly 1-inch cubes; chuck or chuck-style stew meat works well.)
• 1 large onion (Chopped.)
• 1 medium green bell pepper (Chopped.)
• 4 cloves garlic (Minced.)
• 3 large Roma tomatoes (Diced.)
• 1 teaspoon salt (Adjust to taste at the end.)
• ¹⁄₂ teaspoon black pepper (Adjust to taste.)
• 2 teaspoons ground cumin
• 1 ¹⁄₂ teaspoons chili powder
• 1 tablespoon tomato paste
• 1 cube beef bouillon (Crumble into the pan.)
• 3 tablespoons all-purpose flour (Use cornstarch slurry instead for a gluten-free option.)
• 3 to 4 cups low-sodium beef broth (Start with 3 cups and add more as needed if the gravy becomes too thick.)
• 2 tablespoons fresh cilantro (Chopped and added just before serving.)

Instructions

How to Make Carne Guisada

1. Brown the Beef

   Heat about 2 tablespoons of the oil in a large skillet or Dutch oven over medium-high heat. Add the beef in a single layer, working in batches if needed. Brown the beef on all sides for about 5 to 7 minutes, then transfer it to a plate.
   Do not worry about cooking the beef through at this stage. Avoid crowding the pan because crowded beef can steam instead of browning.

2. Soften the Onion and Bell Pepper

   Add the remaining oil to the same pan. Add the chopped onion and green bell pepper and cook for about 3 minutes, stirring occasionally, until the onion begins to turn translucent.
   Keep the browned bits from the beef in the bottom of the pan because they add flavor to the gravy.

3. Add the Garlic and Tomatoes

   Add the minced garlic and cook for about 1 minute. Stir in the diced Roma tomatoes and cook for another minute so they begin releasing their juices.
   Keep the garlic moving so it becomes fragrant without burning.

4. Season Everything

   Add the salt, black pepper, cumin, and chili powder. Stir in the tomato paste and crumble in the beef bouillon cube. Scrape the bottom of the pan as everything cooks together.
   Scraping up the browned bits helps build a deeper, more savory gravy.

5. Start the Gravy

   Sprinkle the flour over the vegetable mixture and stir well. Cook for 1 to 2 minutes. Slowly pour in 1 cup of beef broth while stirring until the mixture thickens into a rich gravy.
   Cooking the flour briefly helps remove its raw taste before the remaining broth is added.

6. Return the Beef and Simmer

   Return the browned beef and any juices from the plate to the pan. Add another 2 cups of beef broth and stir. Cover, reduce the heat to low, and simmer gently for about 1 1/2 hours, stirring occasionally.
   If the gravy becomes too thick before the beef is tender, add a splash of the remaining broth. Continue cooking if the beef is still chewy until it becomes very tender.

7. Taste and Finish

   Once the beef is tender, taste the gravy and adjust the salt and black pepper as needed. Stir or sprinkle the chopped cilantro over the carne guisada just before serving.
   The beef should be tender enough to press apart easily with a fork.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 645 kcalkcal

% Daily Value *

Total Fat 40 gg62%

Saturated Fat 12 gg60%

Trans Fat 1.5 gg

Cholesterol 165 mgmg56%

Sodium 1000 mgmg42%

Potassium 1100 mgmg32%

Total Carbohydrate 18 gg6%

Dietary Fiber 3 gg12%

Sugars 6 gg

Protein 54 gg108%

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Calcium 65 mg mg

Iron 6 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I prefer chuck or chuck-style stew meat because the marbled beef becomes especially tender during the long simmer. Brown the beef in batches when needed so it develops a good crust. Keep the stew at a gentle simmer rather than a hard boil. If the gravy becomes too thick while the beef is still cooking, add more beef broth. For more heat, add cayenne, crushed red pepper, or hotter chili powder. Potatoes can be added when a heartier meal is wanted. For a deeper variation, replace some of the beef broth with beer. For a gluten-free version, use a cornstarch slurry instead of flour. Serve with warm flour tortillas, rice, refried beans, or mashed potatoes. Store leftovers in an airtight container in the refrigerator for 3 to 5 days or freeze in portions for several months. Reheat gently and add a splash of beef broth or water if the gravy needs loosening. Nutrition values are estimates and may vary depending on the beef cut, broth, bouillon, and exact ingredients used.

Keywords: carne guisada, carne guisada recipe, Mexican beef stew, beef stew, beef and gravy, Mexican style beef, tender beef stew