Carne Picada
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My hearty, comforting carne picada combines juicy beef chuck roast with an assortment of tender, cooked veggies and the perfect balance of spices.
When I want to make a cozy, comforting beef stew with big flavor, I turn to my Mexican host family’s weekly tradition: carne picada. It’s a rich, one-pot Mexican-style stew packed with warm spices, tender beef, and colorful veggies. My host mom taught me this recipe over ten years ago, when I was living with them during my college exchange, and I’ve been making it every fall and winter since. It’s become a staple in my own family’s kitchen.
I sear the beef until it’s browned and caramelized, add Mexican-inspired aromatics, and let it simmer until it’s fall-apart tender. The result is a thick, flavorful stew that tastes even better the next day (I think my partner requests it for dinner for the leftovers!).
We usually serve it with white rice or couscous, but my host family would wrap it in tortillas or turn it into taco bowls!
What readers are saying
★★★★★ – “This was a new dish for us to make. It turned out very well and tasted awesome! Tasted as good or better than if it came from a restaurant.” – Tony
Key Ingredients
Here are the main ingredients in my carne picada. The full list with measurements is in the recipe card below.
- Beef chuck roast. I find this to be the best cut of beef for stews, as it’s flavorful and melts in your mouth when slow-cooked. It can also be labeled as a 7-bone roast, chuck steak, or stewing beef.
- Onions, garlic, and bell peppers. This is what my host mom called ‘the holy grail for stews.’
- Spicy peppers. My host family would make this with serrano green poblano peppers, but I sometimes struggled to find them at my grocery store, so I’d use jalapenos instead. With that said, this is optional. If I’m making it for my niece or nephew, I usually omit it because it does add heat.
- Whole peeled tomatoes. Canned and in its juices.
- Spices. Dried oregano, cumin, coriander, paprika, chili pepper, kosher salt, and black pepper.
- Brown sugar. Just a touch for some added sweetness and to balance the savory flavors.
How to make carne picada
Step 1- Heat olive oil in your Dutch oven and sear the beef over medium-high heat until browned.
Step 2- Let this mixture cook, frequently stirring to prevent burning. Pour the can of peeled tomatoes and let the mixture simmer.
Step 3- Add the spices and brown sugar when the tomatoes have softened and the stew is lightly bubbling. Cover the pot and let it cook.
Step 4- Remove it from the heat and serve your carne picada over rice with fresh chopped cilantro.
Arman’s recipe tips
- Don’t skip the searing. I often get readers asking whether they can skip the sear because everything cooks in the same pot. The reason for searing the beef first is that it locks in all the juices and creates savory notes. Also, the brown bits at the bottom of the pan dissolve into the stew, adding even more flavor.
- Swap water for beef broth. This is entirely optional, but if I never need to thin out the stew, I always use beef broth to keep the flavor intact.
- Use a deep oven-proof skillet if you don’t own a Dutch oven. I’ve had success with a simple pot, too.
- Add more veggies like carrots, potatoes, beans, and even zucchini to this recipe.
Frequently asked questions
While chuck roast is best, I’ve had success making this with bottom-round roast, oxtail, and even fatty brisket.
While “carne picada” literally means minced beef, ground beef isn’t the best choice for this dish. Because it’s already minced, it lacks the collagen and long fibers that break down during slow cooking and make the stew rich and tender.
In carne picada, we braise chunks of beef until tender, while carne asada uses thin steak cooked quickly on the grill.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Carne Picada Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast cubed
- 2 large onions diced
- 3 cloves garlic minced
- 1 large red bell pepper cubed
- 2 serrano peppers sliced
- 21 ounces canned tomatoes whole
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
Instructions
- Heat olive oil in a Dutch oven pot and sear beef over medium-high heat until it changes color.
- Add onion, garlic, red pepper, and the sliced Serrano peppers and cook, stirring for 10 minutes.
- Pour in the tomatoes and let the mixture simmer.
- Add the spices, cover the pot and cook with occasional stirring for 60-90 minutes. If it thickens too much, add some water.
- Once the meat has become tender and the sauce has thickened, serve the beef over rice.
Notes
Nutrition
More Mexican dinner ideas
Originally published February 2023, updated May 2025
This is a really tasty one-pot wonder, that was so easy to put together!
Thank you!!!
This was a new dish for us to make. It turned out very well and tasted awesome! Tasted as good or better than if it came from a restaurant.
Thanks, Tony!
I used fresh tomatoes instead of canned and tweaked the spices a bit, but this is a great recipe! Got rid of a bunch of unwanted extra tomatoes, and my husband loves the dish. Will be making this again!