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My hearty and comforting carne picada combines juicy beef chuck roast with an assortment of tender cooked veggies and the perfect balance of spices. It’s my family’s favorite Mexican-inspired stew.
★★★★★ REVIEW
“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
Table of Contents
How do I elevate the humble beef stew for my family? I make my cozy and authentic carne picada. It’s a one-pot Mexican beef stew made with a balance of Mexican-inspired spices and veggies. It’s a weekly staple in my kitchen during the cooler months!
I start by searing the beef, adding all the flavor boosters, and letting it simmer until fall-apart tender. The stew is hearty and filling, and the meat melts in your mouth. I often make beef picada just for the leftovers, as the flavor melds and tastes even more delicious. We typically enjoy this with basmati rice and sautéed vegetables, but it’s great with some tortillas or even made into taco bowls.
Key Ingredients
- Beef chuck roast is the best cut of beef for stews, as it’s flavorful and melts in your mouth when slow-cooked. Prepare by cutting it into cubes. It can also be labeled as a 7-bone roast, chuck steak, or stewing beef.
- Oil. Olive oil works best as it has the most flavor, but any oil will work.
- Onions, garlic, and bell peppers. For flavor.
- Spicy peppers. Either serrano green poblano peppers or jalapenos. This is optional, so feel free to omit if you don’t want the spice.
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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
- Swap water for beef broth. If the stew needs added liquid, I prefer to use beef broth to add even more flavor.
- 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.
- Don’t skip the searing. This helps lock in necessary juices and adds an unmistakable texture and flavor to the beef.
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
If you tried this Carne Picada recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Frequently asked questions
Any cut of beef suitable for stewing can be substituted for beef chuck roast. I’ve made this with bottom-round roast, oxtail, or fatty brisket.
While the name does translate to minced beef, it isn’t actually what works best for this dish and is not recommended. You’d be better off making chili instead.
Carne picada is chuck meat braised until tender, while carne asada is a thinly sliced steak grilled.
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!