Carne Guisada
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Carne Guisada – tender beef, rich gravy, and all the slow-cooked flavor of an abuela who means business. This is the stew you cancel takeout for.
Easy Carne Guisada Recipe
I didn’t grow up eating Carne Guisada, but the first time I made it, I knew it was going to be one of those recipes. You know the kind. The ones that quietly work their way into your weeknight rotation, then suddenly become a non-negotiable comfort meal.
This dish has everything I love: fall-apart beef, a thick, spiced gravy you’ll want to scoop up with a tortilla, and that slow-cooked, Sunday-feels-on-a-Tuesday kind of energy. It’s not fussy, it’s not flashy, but it is deeply satisfying. And once I nailed the balance of spices and figured out how to get that gravy just right? Game over.
Why You’ll Love My Carne Guisada
- Beef so tender it falls apart if you look at it funny. We’re talking fork-only territory, no knives required.
- That gravy though. Rich, spiced, and so good you’ll want to drink it. But maybe stick to tortillas.
- Make it your way. Stovetop, Instant Pot, gluten-free, beer in the broth, this recipe plays nice with tweaks.
- Mexican restaurant vibes, no pants required. Serve it with rice, beans, and tortillas, and dinner basically makes itself.
- Freezer-friendly + even better the next day. It’s the stew that keeps on giving.
- Use the right cut of beef. Chuck roast is your best friend here, affordable, marbled, and breaks down beautifully after a long simmer.
- Don’t skip the sear. I know it’s tempting to toss everything in and walk away, but browning that beef first adds serious depth. You want that rich, caramelized base.
- Fresh tomatoes or canned? I love using fresh Roma tomatoes for that clean flavor, but canned diced tomatoes work in a pinch. Just drain them a bit.
- Make it your own. Add potatoes to stretch it, use beer instead of broth for extra depth, or bump up the heat with cayenne.
- Flour vs. cornstarch? Use flour for a classic thick gravy, or swap in a cornstarch slurry to keep it gluten-free. No judgment either way.
- Low and slow is the move. This isn’t a “fast and furious” stew, let it bubble away gently until the beef basically gives up and melts.
Heat a bit of oil in a large skillet or Dutch oven over medium-high. Work in batches if you need to, crowding the pan just steams the meat (and we’re not making soup). Brown the beef on all sides, then set it aside. This step builds flavor, so take your time.
Add a bit more oil to the same pan, toss in the onions and bell pepper, and let them soften, about 3 minutes. Garlic goes in next. When your kitchen smells amazing, it’s time for tomatoes. Stir those in and cook for a minute to let the juices start to break down.
Add cumin, chili powder, salt, and pepper, and don’t be shy. Stir in the tomato paste and crumble in that bouillon cube. Scrape up all the golden bits from the bottom of the pan, that’s liquid gold, flavor-wise.
Sprinkle in the flour and stir, letting it cook for a minute or two to lose that raw flour taste. Add a cup of broth and watch the mixture thicken into a beautiful, rich base.
Return the beef to the pan and pour in the rest of the broth. Stir, cover, and simmer on low for about 1½ hours (or more, if your beef needs it). Check in occasionally, if the gravy gets too thick, add a splash more broth.
Once the beef is fall-apart tender and the gravy looks glossy and luscious, give it a taste. Adjust the salt if needed. Finish with a sprinkle of cilantro and serve it with rice, beans, or straight from the pot if no one’s watching.
How To Serve Carne Guisada
This stew was basically born to be served with:
Cilantro Lime Rice
Refried Beans
Flour Tortillas
Mashed Potatoes
Frequently Asked Questions
Can I make this in the Instant Pot?
Yes! Sear the beef using the sauté setting, then add everything except the flour. Pressure cook on high for 35 minutes, natural release. Thicken with a cornstarch slurry at the end if needed.
Can I make it gluten-free?
Totally. Skip the flour and use a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) to thicken at the end. Double-check your bouillon and broth to be sure they’re gluten-free.
Can I use beer instead of broth?
Yes, and I highly recommend it. A dark Mexican beer like Negra Modelo adds incredible depth to the gravy.
How spicy is this?
Not spicy at all with mild chili powder. Want heat? Add cayenne, crushed red pepper, or a chopped jalapeño when you sauté the onions.
Can I add potatoes?
Absolutely. Dice them small and toss them in during the last 30 minutes of cooking. They soak up the gravy beautifully.
Does it freeze well?
Like a dream. Cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently on the stove with a splash of broth to loosen it up.
What’s The Best Beef To Use For Stew
Make sure you use the right cut of meat for your stew! Opt for a less expensive, tougher cut. Because of the slow cooking, tougher beef cuts like chuck or round break down and become really tender and that’s exactly what we want in a stew, fall apart tender beef! These are the best beef options for your stew:
- Chuck Roast (my preference)
- Top Round
- Rump Roast
- Chuck Shoulder
- Eye Round Roast
Storage + Reheating
- Fridge: Store any leftovers in an airtight container for 3 to 5 days. The flavors get even better by day two.
- Freezer: Let it cool completely, then freeze in portions for up to 3 months. That rich gravy holds up beautifully.
- To reheat: Warm gently on the stove or in the microwave. Add a splash of broth or water to loosen it up if needed. Pro tip: it’s even better over rice the next day.
More Latin Recipes To Try
- Birria Tacos
- Carne Asada
- Pollo Asado (Chicken Asado)
- Arroz Con Pollo
- Tacos Al Pastor
- Pork Carnitas
- Barbacoa
- Chimichangas
- Sopapillas
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Carne Guisada
Video
Ingredients
- ¼ cup olive oil (or vegetable oil)
- 3 pounds stew meat (cut into small bite size pieces, 1-inch cubes)
- 1 large onion (or 2 small ones, chopped)
- 1 medium green bell pepper (chopped)
- 4 cloves garlic (minced)
- 3 large roma tomatoes (diced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons cumin (ground)
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
- 1 cube beef bouillon
- 3 tablespoons all-purpose flour (or more for thicker gravy)
- 3-4 cups beef broth (low sodium)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Sear the beef. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don't want to overcrowd the meat in the pan. If doing in batches, only add 1 tablespoon of oil at a time.
- Cook the veggies. Drizzle the remaining olive oil to the skillet. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute until aromatic. Stir in the tomatoes and cook for another minute.
- Add the spices. Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan.
- Start the gravy. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of the beef broth and stir everything together. The mixture should start to thicken from the flour.
- Add the beef and cook. Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more beef broth if gravy is too thick.
- Garnish and serve. Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.
Equipment
Notes
- Searing the beef before actually slow cooking it is very important to caramelize the natural sugars in the meat and brown the meat. It forms a rich and delicious crust on the surface which amplifies the flavor of the entire dish.
- This stew is low carb and delicious as is, but sometimes potatoes are added to it for a heartier stew.
- Use beer instead of beef broth to add more richness to the stew.
- The simmering time can vary, depending on what cut of beef you use and the size of your beef cubes. The longer you cook it, the more tender the beef will be.
- This stew is not meant to be hot or spicy but feel free to use a hot chili powder, add in some crushed red peppers or even some cayenne pepper.
- Store leftover carne guisada in an airtight container for 3 to 5 days. You can also freeze it for up to 6 months. Simply reheat it in the microwave or in a skillet by adding a splash of beef broth to it.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
