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This 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.
Love cozy Mexican recipes? Try my albondigas soup, carne guisada, birria meat, and carnitas.
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 but made with a balance of Mexican-inspired spices and veggies. It’s a weekly staple in my kitchen during the cooler months!
Table of Contents
Why I love this recipe
- One-pot dish. Everything comes together in one dish, so there’s no need to dirty up a bunch of pots and pans. You can even reheat it in the Dutch oven.
- The meat cooks perfectly. Beef chuck roast is the best cut of beef for slow cooking, which is why I use it all the time!
- Healthy and nutritious. This stew is loaded with veggies and protein-rich beef. No fillers or unnecessary ingredients are needed.
- Leftovers you’ll love. This may sound super odd, but I often make this dish just for the leftovers. The flavor melds and tastes even more delicious.
★★★★★ 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
Ingredients needed
- Beef chuck roast. It can also be labeled as a 7-bone roast, chuck steak, or stewing beef. This is the best cut of beef to use in stews, as it’s flavorful and melts in your mouth when slow-cooked. Prepare by cutting it into cubes.
- Oil. Olive oil works best as it has the most flavor, but any oil will work.
- Onions. Diced.
- Garlic. Preferably fresh cloves, minced.
- Peppers. Red bell peppers and either serrano green poblano peppers or jalapenos. Cut the bell peppers into cubes and slice the spicy peppers.
- Whole peeled tomatoes. Canned and in its juices.
- Kosher salt and black pepper. For added flavor, it can be adjusted to taste.
- Spices. Dried oregano, cumin, coriander, paprika, and chili pepper.
- Brown sugar. Not much is required for a necessary touch of sweetness.
How to make beef carne picada
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the beef. Heat olive oil in your Dutch oven and sear the beef over medium-high heat until browned.
Step 2- Add in the veggies. Add the onion, garlic, red pepper, and serrano peppers. 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 simmer. Once the tomatoes have softened and the stew is lightly bubbling, add the spices and brown sugar. Cover the pot and let it cook for 60-90 minutes, checking periodically to stir and prevent burning.
Step 4- Serve. Remove it from the heat and serve your carne picada over rice with fresh chopped cilantro.
What to serve with this
Luckily there are no wrong answers when it comes to what to serve alongside your beef picada. Here are some ideas:
- Burrito bowls
- Carne picada tacos
- Rice bowls (with basmati rice, warm corn tortillas, refried beans, and cotija cheese).
You can also use the meat for fillings in mulitas, tacos dorados, or even chopped cheese.
Arman’s recipe tips
- Swap water for beef broth. If the stew needs added liquid, use broth to impart added flavor.
- Use a deep oven-proof skillet if you don’t own a Dutch oven.
- Add more veggies like carrots, potatoes, beans, and even zucchini in this recipe.
- Don’t skip the searing. This helps lock in necessary juices and adds an unmistakable texture and flavor to the beef.
Storage instructions
To store: Once the stew cools, transfer leftovers to an airtight container and place in the refrigerator for 3-4 days.
To reheat: Transfer leftovers to the Dutch oven or saucepot and heat on medium heat until warm, stirring frequently. The microwave will also work. Simply heat in 30-second intervals until warm, stopping to stir between each.
To freeze: Place cooled leftovers in an airtight container and freeze for up to 3 months.
Frequently asked questions
Any cut of beef that is suitable for stewing can be used as a substitute for beef chuck roast, including 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 that is cooked by braising until tender, while carne asada is a thinly sliced steak that is cooked by grilling.
More Mexican recipes to try
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
Originally published February 2023, updated and republished April 2024
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!