Name: Carne Guisada
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: ¼ cup olive oil (or vegetable oil); 3 lbs stew meat (cut into 1-inch cubes); 1 large onion, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 3 large roma tomatoes, diced; 1 tsp salt; ½ tsp black pepper; 2 tsp ground cumin; 1½ tsp chili powder; 1 tbsp tomato paste; 1 beef bouillon cube; 3 tbsp all-purpose flour; 3–4 cups beef broth (low sodium); 2 tbsp fresh cilantro (chopped, for garnish)

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Craving tender beef with bold flavor? Carne guisada is warm, rich, and so comforting!

You get slow-cooked beef in a thick, savory gravy with peppers, onions, and spices. Every bite is soft, saucy, and full of love.

Perfect for tacos, rice bowls, or just by the spoonful. It’s hearty, homemade, and packed with flavor.

Grab a pot and your beef—let’s simmer up some cozy carne guisada today!

Why You’ll Love This Recipe

Deep, Slow-Cooked Flavor: The blend of garlic, cumin, chili powder, and tomatoes makes for a bold, rich stew that only gets better the longer it simmers.
Budget-Friendly and Filling: Uses affordable stew meat and pantry staples that go a long way.
Perfect for Make-Ahead Meals: It stores well and tastes even better the next day.
Versatile: Serve it over rice, tucked into tortillas, or spooned onto a plate with beans and potatoes.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 2 hours (slow simmer)
Total Time: About 2 hours 20 minutes
Servings: 6 generous portions
Difficulty: Beginner-friendly with basic prep and one-pot cooking

Required Kitchen Tools

Large Dutch oven or heavy-bottomed pot
Sharp chef’s knife
Cutting board
Wooden spoon or heat-safe spatula
Measuring cups and spoons
Small bowl for flour mixture
Ladle (for serving)

Ingredients for Carne Guisada

Here’s what you’ll need to bring this stew to life (exact quantities are listed in the Recipe Card at the end):

Olive Oil or Vegetable Oil – for browning the meat
Stew Meat (Beef Chuck or Round) – cut into small, bite-size chunks
Onion – chopped
Green Bell Pepper – chopped
Garlic – minced
Roma Tomatoes – diced
Salt + Black Pepper – for seasoning
Ground Cumin + Chili Powder – key spices for depth
Tomato Paste – to enrich the gravy
Beef Bouillon Cube – adds an umami base
All-Purpose Flour – helps thicken the sauce
Beef Broth (Low Sodium) – the cooking liquid
Fresh Cilantro – chopped, for garnish

How to Make Carne Guisada (Step-by-Step Instructions)

1. Brown the Beef

In a large pot or Dutch oven, heat oil over medium-high heat. Add the stew meat in batches—don’t overcrowd. Brown all sides of the beef until seared. Transfer browned meat to a plate and repeat with the rest.

2. Sauté the Vegetables

In the same pot, add a bit more oil if needed. Sauté chopped onions and green bell peppers until softened, about 4–5 minutes. Add the minced garlic and stir for another 30 seconds until fragrant.

3. Build the Flavor Base

Return the browned beef to the pot. Add diced tomatoes, salt, black pepper, cumin, chili powder, and tomato paste. Stir everything together so the beef is well-coated.

4. Thicken the Gravy

In a small bowl, mix the flour with ½ cup of the beef broth to make a slurry. Stir the slurry into the pot to help thicken the stew.

5. Simmer Low and Slow

Add the rest of the beef broth and the bouillon cube. Stir, bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1½ to 2 hours, or until the beef is fork-tender and the sauce has thickened.

6. Taste and Finish

Once it’s done, taste and adjust seasoning if needed. Sprinkle chopped fresh cilantro on top before serving for a fresh, bright contrast.

Variations for Carne Guisada

Spicier Version: Add a diced jalapeño or a pinch of cayenne when you sauté the vegetables.
Chunkier Veggies: Toss in potatoes or carrots during the last 30 minutes of simmering.
Tomato-Free: Prefer a brown gravy style? Skip the tomatoes and tomato paste. Use more broth and a bit of Worcestershire.
Tex-Mex Touch: Add a splash of beer or a handful of pinto beans in the final 30 minutes.
Herbal Twist: Add a bay leaf or a pinch of oregano during simmering for added aroma.

How to Serve Carne Guisada

Carne Guisada is incredibly versatile. Here are a few simple serving ideas:

With Rice: Spoon it over warm white or Mexican rice for a complete, comforting meal.
With Tortillas: Serve with soft flour tortillas for tacos or burritos—add cheese, sour cream, or avocado if you like.
Over Mashed Potatoes: The rich gravy pairs beautifully with buttery mashed potatoes.
With Beans: Plate alongside refried or charro beans for a full Tex-Mex combo.
As a Bowl Meal: Add rice, beans, lettuce, and guacamole for a simple carne guisada bowl.

How to Store and Reheat

Fridge: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop over low heat or in the microwave in short intervals, stirring in between.

Tips and Tricks for Success

Cut Beef Evenly: Uniform chunks cook evenly and stay tender.
Brown in Batches: Don’t crowd the pan—browning is where the flavor starts.
Simmer Gently: Low and slow helps tough cuts turn meltingly tender.
Thicken if Needed: If the gravy is too thin at the end, simmer uncovered for a few minutes.
Rest Before Serving: Let it sit for 10 minutes off the heat so the flavors settle.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~340
Protein	~30g
Total Fat	~18g
Saturated Fat	~6g
Carbohydrates	~12g
Fiber	~2g
Sugars	~3g
Sodium	~500mg
Cholesterol	~75mg

(Estimates based on 6 servings; actual values may vary)

Carne Guisada

Recipe by Nancy HollarCourse: Beef Recipes

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

340

kcal

Ingredients

¼ cup olive oil (or vegetable oil)
3 lbs stew meat (cut into 1-inch cubes)
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
3 large roma tomatoes, diced
1 tsp salt
½ tsp black pepper
2 tsp ground cumin
1½ tsp chili powder
1 tbsp tomato paste
1 beef bouillon cube
3 tbsp all-purpose flour
3–4 cups beef broth (low sodium)
2 tbsp fresh cilantro (chopped, for garnish)

Directions

Heat 2 tablespoons of oil in a large pot over medium-high heat. Brown beef in batches. Set aside.
Add remaining oil to the pot and sauté onions and bell pepper for 4–5 minutes. Stir in garlic.
Return beef to the pot. Add tomatoes, salt, pepper, cumin, chili powder, and tomato paste. Mix well.
In a small bowl, whisk flour with ½ cup of broth. Add to the pot. Stir in remaining broth and bouillon.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours until meat is tender.
Remove from heat. Taste and adjust seasoning. Garnish with cilantro. Serve hot.

Carne Guisada FAQs

Q: What cut of beef is best for Carne Guisada?
A: Chuck roast or beef round works well. You want something that gets tender with slow cooking.

Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and sauté the vegetables first, then add everything to a slow cooker. Cook on low for 6–8 hours.

Q: How thick should the gravy be?
A: It should coat the back of a spoon—not watery, but not too thick either. You can simmer uncovered at the end to reduce it more if needed.

Q: What if I don’t have beef broth?
A: You can use water plus an extra bouillon cube or beef base as a substitute.

Q: Is Carne Guisada spicy?
A: Not typically. It’s well-seasoned but mild. Add jalapeños or extra chili powder for heat.

Conclusion

Carne Guisada is one of those meals that feels like a warm hug. Simple ingredients, slow-cooked flavor, and a flexible serving style make it a favorite in any kitchen. Whether it’s your first time making it or your hundredth, this dish never disappoints.