The first time I made Mexican carne guisada for my family, the smell alone had everyone hovering in the kitchen. After a long simmer, the beef was melt-in-your-mouth tender, coated in a savory, slightly spicy gravy that begged to be scooped up with warm tortillas. My kids loved it tucked into flour tortillas with cheese, while my husband and I enjoyed it over rice with beans on the side.
Carne guisada, which translates to “stewed meat,” is comfort food at its finest. It’s hearty, flavorful, and deeply satisfying — the kind of meal that makes your house feel warm and welcoming. Best of all, it’s a dish you can make with affordable cuts of beef that become tender and delicious with time and patience.
Why You’ll Love This Recipe
This Mexican carne guisada is hearty, flavorful, and surprisingly easy to make. You’ll love how the beef slowly simmers into tender perfection while the sauce develops into a rich, savory gravy. It’s customizable — make it spicier, smokier, or milder depending on your family’s taste. It’s also versatile: serve it in tacos, over rice, or as a filling for burritos. This recipe is as comforting as it is practical, perfect for busy families who still want something homemade and satisfying.
What You’ll Need
- 2 pounds beef stew meat (chuck roast or round, cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 can diced tomatoes)
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Fresh cilantro for garnish
- Flour tortillas or rice for serving
Pro Tips
- Brown the beef well before simmering — it builds a richer flavor.
- Use chuck roast for the most tender, juicy results.
- Simmer low and slow for at least 1 ½ to 2 hours for the best texture.
- Adjust spices to your family’s preferences — add jalapeños for heat or keep it mild.
- Make extra — this dish tastes even better the next day.
Tools Required
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Substitutions & Variations
- Substitute pork shoulder for beef for a different take.
- Add potatoes or carrots to make it heartier.
- Use chipotle peppers in adobo for smoky spice.
- Try beer instead of some of the broth for deeper flavor.
- Make it gluten-free by skipping the flour and thickening with cornstarch.
Make-Ahead Tips
Carne guisada is an excellent make-ahead meal. In fact, it often tastes better the next day once the flavors have had more time to meld. Prepare it up to 2 days in advance, refrigerate, and reheat gently on the stovetop. You can also freeze portions for up to 2 months.
Instructions
1. Brown the beef
Heat oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside.
2. Cook vegetables
In the same pot, add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
3. Add tomatoes and seasoning
Stir in diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 2–3 minutes to let flavors develop.
4. Thicken with flour
Sprinkle flour into the pot and stir to coat vegetables. Cook 1–2 minutes to eliminate raw flour taste.
5. Simmer
Return browned beef to the pot. Pour in beef broth, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender and sauce thickens.
6. Adjust and serve
Taste and adjust seasoning. Garnish with cilantro and serve with warm flour tortillas or over rice.
Serving Suggestions
Carne guisada is incredibly versatile. Serve it with warm flour tortillas for tacos or burritos, over fluffy rice with beans, or alongside mashed potatoes for a Tex-Mex twist. Add toppings like shredded cheese, sour cream, or avocado for extra indulgence. For a lighter option, serve it over cauliflower rice or with a fresh salad.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce. For longer storage, freeze in portions for up to 2 months.
Nutrition & Benefits
This dish is hearty and nourishing, packed with protein from beef and vitamins from peppers, tomatoes, and garlic. Beef provides iron and B vitamins, while the vegetables and spices add antioxidants and fiber. Since it’s homemade, you control the salt, spice, and fat, making it a healthier version than many restaurant stews.
Recipe FAQ
1. What cut of beef is best for carne guisada?
Chuck roast is ideal because it becomes tender when slow-cooked.
2. Can I make this in a slow cooker?
Yes! Brown the beef first, then cook everything in the slow cooker on low for 6–8 hours.
3. Is carne guisada spicy?
It can be, but you can adjust the spice level by adding or omitting chili peppers.
4. Can I freeze carne guisada?
Absolutely — it freezes well for up to 2 months.
5. How do I thicken the gravy more?
Simmer uncovered for the last 15 minutes, or stir in a cornstarch slurry.
A Comforting Classic to Share
This Mexican carne guisada is rich, savory, and full of tender beef simmered in a flavorful gravy. It’s the kind of dish that brings families together around the table, whether served in tacos, over rice, or simply with warm tortillas.
So the next time you’re craving a comforting meal that feels like a hug in a bowl, give this recipe a try. I’d love to hear how you served yours — did you keep it classic with tortillas or try something creative? Share your version and enjoy every bite.
