Carne Guisada
Carne Guisada is Mexican comfort food in the form of a spicy beef stew with tons of flavor. Every bite is an explosion of savory goodness with a thick, rich sauce. Smother steaming rice with this deliciousness for a gorgeously enticing and perfectly spiced meal.
A go-to Latin comfort food. I love carne guisada, especially when it’s a little chilly outside. The spiciness keeps you warm, making chilly weather more enjoyable.
The spicy, thick sauce takes this juicy, fork-tender beef to the next level. Turn it into mouthwatering tacos with a stack of fresh tortillas.
What Is Carne Guisada?
This incredible Latin American dish enjoys several versions, and carne guisada simply means beef stew in Spanish. As usual, it’s an economical way to cook tougher (aka, cheaper) cuts of meat into tender, fall-off-the-bone beef. This carne guisada Mexican beef stew delivers maximum flavor with minimum investment. 😍
How to Make Carne Guisada
- Season – Add beef to a large bowl, then season with salt, pepper, and sazon seasoning. Lightly flour with about 3 tablespoons flour. (Photos 1-2)
- Sear Beef – Heat a large skillet or pot on medium-high heat and drizzle in the vegetable oil. Add the beef and brown on both sides. (Photo 3)
- Saute – As soon as the beef browns, add garlic and onions; sauté for 2-3 minutes. (Photo 4)
- Flavors – Stir in diced tomatoes, cumin, oregano, and chili powder. Cook for 2-3 minutes. (Photo 5)
- Liquid – Pour in water and beef stock, stirring to ensure every bit of beef is well coated. (Photo 6)
- Simmer – Bring to a boil, cover the pot, and lower the heat. Cook for 1½ hours on low or until meat is tender. Add green bell peppers if desired. (Photos 7-8)
- Serve – Toss in diced serrano and continue cooking for about 5 minutes. Add cilantro to taste and adjust seasonings as necessary. Serve with steaming white rice and tortillas.
Style Variations
- Puerto Rican carne guisada. A few steps completely change the vibes to Caribbean goodness. Replace the chili powder with Adobo seasoning and replace the hot pepper with homemade sofrito. A splash of red wine, bay leaf, a dash of Italian seasonings, a small handful of green olives, and diced carrots and potatoes bring it all together.
- Crock-Pot carne guisada. Sear the beef, saute the onions and garlic, and assemble all the ingredients in your slow cooker for a super easy stew. Simmer on LOW for 6-8 hours or HIGH for 3-4 hours while you knock stuff off your to-do list.
- Instant Pot beef stew. For a faster carne guisada recipe, sear the beef, saute the onion and garlic, and assemble in your pressure cooker. Pressure cook on high for 30-35 minutes, and release the pressure naturally for 10 more minutes. Release the remaining pressure and very carefully remove the lid.
- Veggie add-ins. Cube potatoes and carrots for a delicious higher-carb stew, and add them with the tomatoes. Adding green peas, green beans, or spinach about 30 minutes before finishing makes a great one-pot meal.
Making Ahead and Leftovers
Beef stew with tomatoes almost always tastes better the next day. Let it cool and refrigerate it, properly stored, for 1-3 days. The same goes for leftovers. Heat in a saucepan and enjoy.
Carne guisada freezes beautifully for 2-3 months in an airtight container. Thaw overnight and simmer in a saucepan for serving.
Perfect Sides for Your Carne Guisada
Serve it over rice and homemade tortillas for authentic Mexican cuisine. A side of guacamole and salsa finishes off the meal.
More Meaty Beef Recipes to Enjoy
By Imma
This blog post was originally published in April 2021 and has been updated with additional tips and beautiful photos
Carne Guisada
Ingredients
- 2 pounds (950g) stew beef, cut into chunks
- salt and pepper to taste
- 2 teaspoons (10g) or more sazon seasoning (optional)
- 3 tablespoons (20g) all-purpose flour
- 2 tablespoons (30ml) vegetable oil
- 2-3 teaspoons (10-15g) minced garlic
- 1 medium onion, chopped
- 1-2 medium tomatoes, chopped
- 2 teaspoons (6g) cumin
- 1 teaspoon (1-2g) dried oregano
- 2 teaspoons (6g) chili powder
- 1 cup (236ml) water
- 1 cup (236ml) beef broth
- 1 serrano pepper (slightly toasted, peeled, seeded, and chopped)
- ¼ cup (4g) fresh cilantro, chopped
Instructions
- Add beef to a large bowl, then season with salt, pepper, and sazon seasoning. Lightly flour with about 3 tablespoons flour.
- Heat a large skillet or pot on medium-high heat and drizzle in the vegetable oil. Add the beef and brown on both sides.
- As soon as the beef browns, add garlic and onions, and sauté for 2-3 minutes.
- Stir in diced tomatoes, cumin, oregano, and chili powder. Cook for 2-3 minutes.
- Pour in water and beef stock, stirring to ensure every bit of beef is well coated.
- Bring to a boil, cover the pot, and lower the heat. Cook for 1½ hours on low or until meat is tender. Add green bell peppers if desired.
- Toss in diced serrano and continue cooking for about 5 minutes. Add cilantro to taste and adjust seasonings as necessary. Serve with steaming white rice and tortillas.
Tips & Notes:
- Choose beef with more marbling (aka fat). Leaner cuts tend to become dry and chewy.
- Low and slow is the way to go to achieve fork-tender meat.
- Ensure enough liquid covers the beef, then simmer covered with the lid on low for 1½ hours.
- A pressure cooker shortens cooking time.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
At what time can I put in the potatoes if I wanted to add potatoes? I love this recipe.
It’s great with potatoes. I’d add them with the broth so they simmer with the meat. Please let me know how it goes.
Good recipe! I made it for Cinco de Mayo. I served it with jasmine rice, corn tortillas, and homemade guacamole. I added slices if lime on side to squeeze on dish. My 11 year son really liked this dish.
Wao, Happy to hear your story. Much love to your son, Stay tuned and try some more amazing recipes available on the blog. I am sure your son would love those too. Thank you
Delish, I added potatoes and cactus and carrots. It was even better the next day
Thanks for sharing, Anita. Those are great add-ins to this dish.
I made this two nights ago for my family and it was a hit! I used a sprinkling of Sazon con Culantro, halved the cumin (per my families taste), and simmered it for just over two hours. I served it over white rice with a side of homemade tostones. Next time I’m planning to add a few capers and a second serrano for added kick. Thank you Ima for another family favorite!