This carne guisada recipe is my homemade take on the flavorful Latin stew made from juicy beef chunks slow-cooked in a spicy tomato gravy. I make this version with pantry staples in one pot! It’s a delicious, filling dinner served with tortillas, rice, and beans.
From my beef birria to beef machaca, I love making homemade versions of my Tex-Mex restaurant favorites!
Carne guisada is like the Mexican or Spanish version of beef stew. It has tender beef chunks cooked in a rich, seasoned gravy with tomatoes, bell peppers, smoky spices, and jalapeños. This Latin dish is big in Texas (isn’t everything?), and I’ve always had it served with flour tortillas, rice, and beans.
With this homemade carne guisada recipe, I set out to make an approachable version that anyone can make in their own kitchen.
Things to Know About This Homemade Carne Guisada
- Simple ingredients. This recipe uses common pantry spices, stew meat, and a handful of veggies.
- Bold Tex-Mex flavors. Cumin, paprika, and smoky chili powder pack the beefy gravy full of flavor while the meat slow cooks in the oven.
- Adaptable. Making carne guisada at home means that I can adapt the spice level to any preference.
Gather Your Ingredients
I love how delicious this turned out using ingredients I already had in the pantry. Chances are, you have most of them, too. Here’s what you’ll need to make savory carne guisada at home. Scroll to the recipe card for the printable list with amounts.
- Beef Stew Meat – This is usually chuck roast or beef sirloin that comes pre-cut into cubes or small pieces.
- Olive Oil – Traditionally, the beef for carne guisada is fried in lard, but I use olive oil since I always have it on hand. Feel free to use another cooking oil, or lard for an authentic touch.
- Onion and Garlic – Chopped yellow onion and freshly minced garlic. If you don’t have fresh garlic, jarred garlic works, too. Just substitute 1 tablespoon of jarred garlic per fresh clove.
- Bell Pepper – Green bell pepper is the classic choice, but any color will do.
- Tomatoes – Freshly chopped or canned. If you’re using canned diced tomatoes, drain the excess liquid first.
- Jalapeño – Or minced serrano pepper, to add some heat to the stew.
- Tex-Mex Spices – Cumin, chili powder, and paprika, plus salt and black pepper. You could also substitute the individual spices with taco seasoning.
- Flour – To create a gravy base to thicken the stew. If you’d prefer to thicken your stew with cornstarch, you’ll need less cornstarch than flour, about half the amount.
- Beef Broth – I like to cook with low-sodium beef broth. You can use homemade or store-bought.
- Cilantro – Freshly chopped, for garnish.
What Is the Difference Between Carne Guisada and Carne Asada?
The difference between carne asada and carne guisada is in the cooking method. Both are Latin beef dishes. “Asada” means to grill, while “guisada” means to stew.
Recipe Notes
- Choose a slow-cooking cut of beef. Chuck roast, round roast, or beef sirloin are great options for carne guisada. Avoid lean or quicker cooking cuts that will overcook and become dry.
- Avoid chewy beef. If the meat is tough or chewy, it could be because it’s undercooked. The meat in this recipe is done when it comes apart easily with a fork.
- Make it more or less spicy. Omit the jalapeño and use less chili powder for a milder stew. On the other hand, you can kick the spice up a notch with extra chili and cayenne pepper.
What to Serve With Carne Guisada
Carne guisada is traditionally served with Spanish rice and beans, and warm flour tortillas for sopping up the gravy. It’s also delicious spooned on top of white rice or mashed potatoes. Make it a feast with tortilla chips and salsa to start, a Southwest quinoa salad on the side, and a round of authentic Mexican coffees for dessert.
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- 2 pounds beef stew meat, like chuck roast or beef sirloin, cut into 1-inch cubes
- 2 tablespoons olive oil, or lard for authenticity
- 1 medium yellow onion, chopped
- 1 bell pepper, chopped (green is traditional, but red or yellow works too)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes, drained)
- 1 jalapeño or serrano pepper, optional, minced (for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons all-purpose flour
- 2 cups beef broth, or 2 cups water with 2 teaspoons beef bouillon
- fresh cilantro, chopped (optional garnish)
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Brown the beef. Heat the oil in a large Dutch oven or heavy pot set over medium-high heat. Season the beef with salt and pepper, then brown the cubes in batches. Remove and set aside.
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Sauté aromatics. In the same pot, add the onion, bell pepper, and garlic. Cook until softened, about 4–5 minutes. Stir in the tomatoes (and jalapeño if using).
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Add spices. Sprinkle in cumin, chili powder, and paprika. Stir to coat the veggies until fragrant, about 1 minute.
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Make the gravy base. Sprinkle the flour over the vegetables in the pot and stir well, letting it cook for 1–2 minutes to lose the raw flour taste.
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Simmer. Return the beef to the pot. Slowly pour in beef broth while stirring. Bring to a boil, then reduce the heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until the beef is tender and the gravy is thick. Add more broth if it gets too thick.
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Adjust. Taste the stew for seasonings and add more salt, pepper, or a pinch of cayenne if you want more heat.
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Serve. Carne guisada is traditionally served with warm flour tortillas, Spanish rice, and beans. You can also spoon it over rice or mashed potatoes.
Serving: 10ounces | Calories: 293kcal | Carbohydrates: 8g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 629mg | Potassium: 872mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1231IU | Vitamin C: 33mg | Calcium: 48mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Carne Guisada at Home
The steps to make carne guisada are super easy. The beef does need time to braise, but the rest of the recipe is no more difficult than cooking a stir-fry.
- Brown the beef. First, heat the oil (or lard) in a large, heavy pot, like a Dutch oven. Season the beef cubes, then sear the beef in batches over medium-high heat.
- Next, sauté the aromatics. Transfer the seared beef to a plate to set aside. Meanwhile, in the same pot, sauté the onion, bell pepper, and garlic. After 4-5 minutes, stir in the tomatoes and jalapeño, followed by the cumin, chili powder, and paprika.
- Make the gravy base. Sprinkle flour over the sautéed veggies and stir, letting the flour cook off and brown for a minute. Then, return the browned beef cubes to the pot, and pour in the beef stock.
- Cook. Bring the pot to a boil, then simmer on low for 1 ½ to 2 hours, until the beef is tender. The gravy will thicken as it cooks. Stir occasionally and add more broth if you find it gets too thick.
- Season and serve. Taste the stew and adjust for seasonings. For a spicier bite, add a little cayenne to your carne guisada right at the end. Serve with warm flour tortillas and your favorite Tex-Mex sides!
Storage and Reheating
- Refrigerate leftovers. Store leftover carne guisada in an airtight container in the fridge for 3-4 days.
- Reheat. Warm the beef stew in a saucepot on the stove, or in the microwave until it’s hot throughout. Take care not to overheat it, or the meat will taste dry.
- Freeze. You can freeze leftovers for 2-3 months and thaw them in the fridge before reheating.
