Carne Guisada
This post may contain affiliate links. See my disclosure policy.
My carne guisada recipe features tender, slow-cooked beef chunks in the most incredible gravy ever. It’s easy to make and even easier to eat!
When my partner or I are craving something hearty and full of flavor, I make my carne guisada- a rich Mexican-style beef stew that’s slow-cooked until the meat is melt-in-your-mouth tender. I first learned this recipe while traveling through Latin America, and it quickly became one of my favorites.
A special thanks to my friend Jose from Del Canto Kitchen in Mexico, who taught me the perfect balance of spices for this version. Now, it’s a dish I cook often at home- savory, cozy, and perfect with rice or warm tortillas to soak up the gravy.
Table of Contents
Recipe highlights
- It’s a one-pot dish. Everything gets assembled in one pot. This makes cleanup a breeze!
- Multiple cooking methods. While I prefer using the stovetop, I’ve tested this stew in the Instant Pot AND slow cooker, so you have options.
- The leftovers! Okay, confession. I make a double batch of this stew every time because the leftovers taste even better the next day.
Key Ingredients
Here are some notes on the main ingredients for carne guisada. The full list with measurements is in the recipe card below.
- Beef. Look for either “stew beef” or chuck steak cut into bite-sized pieces. This is the best cut of meat that will cook for hours without becoming tough. If you can’t find either of those, I’ve had success using bottom round roast and chuck tender roast.
- Oil. Just enough to sauté the veggies and beef. I like to use peanut oil, but any neutral-flavored oil is fine.
- Vegetables. My Mexican host mom’s holy grail (I discuss this in my carne picada recipe), but it’s onion, bell pepper, and garlic.
- Tomato. Diced. I tested this recipe with canned tomatoes and fresh tomatoes, and both work the same.
- Spices. I’m using salt, black pepper, cumin, and chili powder.
- Tomato paste. Some readers asked if this was the same as tomato sauce, and it isn’t. It’s essentially a concentrated version, so very potent. A little goes a long way!
- Beef broth. Please choose an all-natural broth with minimal additives for the best flavor.
How to make carne guisada
Step 1- Sauté. Heat oil in a pot and cook the onion until translucent. Add the garlic and cook until fragrant. Add the steak and brown on all sides.
Step 2- Build the sauce. Add the tomato paste, then add the tomatoes and cook for several minutes, stirring frequently. Follow this by adding the flour and cooking until it heats up, then pour in the beef broth.
Step 3- Season and simmer. Season the stew with spices, and then bring to a boil. Once it begins boiling, lower the temperature, cover the stew, and simmer until the beef is fork-tender.
Step 4- Thin out and serve. Add some water, if needed, then serve with fresh parsley.
Alternative cooking methods
As mentioned earlier, I like to cook this stew over the stove, but I know you like options, so I have tested it in the slow cooker and Instant Pot.
- Slow cooker method. Follow the steps for cooking the onion, garlic, beef, and tomatoes in a skillet. Then transfer them, along with the rest of your ingredients, to a slow cooker. Cover the slow cooker and cook on low for 6-8 hours or high for 2-3 hours.
- Instant Pot method. Add the oil to the Instant Pot. Using the sauté function, cook the onion and garlic, add the beef, and cook until browned. Season the meat and sauté the tomatoes. Then, add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the stew sit for 10 minutes before serving.
Arman’s recipe tips
- Bring the meat to room temperature. I like to let the beef sit at room temperature for 20-30 minutes before cooking, which helps speed up the cooking process.
- Brown the meat. To add depth of flavor to your carne de res guisada, sear the meat in a hot pan until it’s browned on all sides. This will also help to lock in the juices and keep the meat tender.
- Adjust the seasoning. Taste your stew as it cooks and adjust the seasoning as needed. You may like to add a hint of cayenne pepper, more salt, or even some cumin.
Storage instructions
To store: Let the stew cool, then transfer it to an airtight container and refrigerate for up to 1 week.
To reheat: Transfer leftovers to a pot and cook on medium heat. Stir frequently until it reaches your desired temperature. You can also microwave leftovers in 20-second intervals until thoroughly reheated.
To freeze: Place cooled stew in an airtight container and freeze for up to 3 months.
Frequently asked questions
The brown gravy in carne guisada can be thickened either by adding flour to the broth as it’s simmering or by making a cornstarch slurry. To make a slurry, combine one tablespoon of cornstarch with ¼ cup of cold water. Mix until thickened, then add to the broth.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Carne Guisada
Video
Ingredients
- 2 1/2 tablespoons oil
- 2 pounds chuck steak cubed
- 1 large onion chopped
- 1 large bell pepper chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 large tomatoes diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
Instructions
- Begin by heating oil in a pot over medium heat. Once hot, add onions and cook until they become translucent. Add garlic and continue cooking until fragrant.
- Add the meat to the pot and cook until browned on all sides. Then, add peppers and cook for a couple of minutes until they soften.
- Stir in the tomato paste and cook for an additional minute. Next, add tomatoes to the pot and cook for a couple of minutes.
- Add flour to the pot and cook until heated through. Pour in the soup and season with salt, pepper, cumin, and chili. Bring the mixture to a boil and then reduce the heat to low.
- Cover the pot and let the stew simmer for 2 hours, stirring occasionally. Add water as needed to keep the mixture from getting too thick.
- Once the meat is tender, serve the carne guisada warm and garnish with chopped fresh cilantro for extra flavor.
Notes
- Leftovers: Keep in the fridge for up to one week or in the freezer for up to 3 months.
Nutrition
More Mexican dinners
Originally published April 2023
I make this often it is so good.
Such a great dish right!? Thanks for the 5 stars Anna, glad you liked it 🙂
Full of spices. Good!
This can sctually be full meal right. Ss it has lots of meat. Beef ooh!
I could eat this dish every week, it is that good! I love to cook but I told my husband that this is probably the best dish I have made. I did put it in my slow cooker and glad I did. I served it with mashed potatoes but I am thinking egg noodles would be great as well. This is definitely a dish I will serve to dinner guests!! Thank you
Love to hear that!!!
It’s sooo good! We let it simmer down further for taco meat and it is one of the best recipes I’ve made!!
So tender and tasty!
One of my favs 🙂
I made some adjustments since I have kids with texture issues. I sautéed all the veggies and then blended them into a slurry with the beef broth. Came out perfect and it was kid approved!
Thanks, Amanda!
We doubled the spices and added a 4-oz can of green chilies. My husband said it was the best he’s ever tasted!
Thanks for the feedback, Deb!
If I substitute chicken thighs for the beef, would you suggest a shorter simmering time? Or perhaps to set the browned chicken aside and put it back in after the rest simmers for a while? (To not dry out the chicken)
Yes! I’d recommend the latter. The signature part of this dish is the sauce, so you can add the chicken back later.
What can I use for the flour to keep this keto?
Almond flour works 🙂
What would you use in place of flour to make this keto?
I put this in my multi cooker on slow cook (high) for 4 hours and was very nice and not too spicy
Would this work well being cooked in a slow cooker?
A quality preparation and the presentation is immaculate😛