If you’re looking for a hearty and flavorful dish that warms the soul, carne guisada is the ultimate comfort food.
This Mexican-inspired stew features tender, slow-cooked beef chunks simmered in a rich, savory gravy that’s packed with bold spices and vibrant vegetables. Whether served over rice, tucked into tortillas, or enjoyed on its own, carne guisada is a meal that’s sure to impress.
In this blog post, I’ll walk you through my easy-to-follow recipe for carne guisada, share cooking tips, and even offer alternative methods for preparing it in a slow cooker or Instant Pot. Let’s dive into the deliciousness!
Why You’ll Love Carne Guisada
Carne guisada is more than just a beef stew—it’s a celebration of flavors and textures. The tender chunks of beef soak up the aromatic spices and meld beautifully with the tangy tomatoes and sweet bell peppers. The gravy is thickened to perfection, creating a luscious sauce that’s ideal for spooning over rice or scooping up with warm tortillas.
Not only is this dish incredibly satisfying, but it’s also versatile and easy to make. With simple ingredients and straightforward steps, you can whip up a restaurant-quality meal right in your own kitchen.
Ingredients You’ll Need
To make carne guisada, you’ll need the following ingredients:
- 2 1/2 tablespoons oil – For browning the beef and sautéing the vegetables.
- 2 pounds chuck steak, cubed – This cut of beef becomes melt-in-your-mouth tender when slow-cooked.
- 1 large onion, chopped – Adds sweetness and depth to the dish.
- 1 large bell pepper, chopped – Choose your favorite color for a pop of flavor and color.
- 3 cloves garlic, minced – Garlic brings bold, aromatic notes to the stew.
- 1 tablespoon tomato paste – Intensifies the tomato flavor in the gravy.
- 2 large tomatoes, diced – Fresh tomatoes add brightness and acidity.
- 2 tablespoons all-purpose flour – Helps thicken the gravy to a silky consistency.
- 1 teaspoon salt – Enhances all the flavors in the dish.
- 1/2 teaspoon pepper – For a subtle kick of spice.
- 1 teaspoon ground cumin – Adds earthy warmth to the stew.
- 1 teaspoon chili powder – Brings a smoky heat that complements the beef beautifully.
- 2 cups beef broth – The base of your flavorful gravy.
Optional garnish: Fresh cilantro for an extra burst of freshness.
Step-by-Step Instructions
Prep Time: 1 minute | Cook Time: 2 hours | Total Time: 2 hours 1 minute
1. Sauté the Aromatics
Heat the oil in a large pot over medium heat. Once hot, add the chopped onion and cook until translucent. Stir in the minced garlic and cook until fragrant—this step sets the foundation for your stew’s incredible flavor.
2. Brown the Beef
Add the cubed chuck steak to the pot and cook until browned on all sides. Browning locks in the juices and adds depth to the meat’s flavor profile.
3. Add Vegetables
Toss in the chopped bell pepper and cook for a couple of minutes until softened. Then stir in the tomato paste and cook for an additional minute to enhance its richness.
4. Build the Gravy
Add diced tomatoes to the pot and cook for a few minutes until they begin to break down. Sprinkle in the flour and stir well to coat everything evenly—it’s key for thickening your gravy later on.
5. Season and Simmer
Pour in the beef broth and season with salt, pepper, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 2 hours, stirring occasionally and adding water if needed to maintain a perfect consistency.
6. Serve and Enjoy
Once the meat is tender and the gravy is thickened to your liking, serve your carne guisada warm. Garnish with freshly chopped cilantro for an added layer of flavor.
Tips for Storing and Reheating
Carne guisada is perfect for meal prep or leftovers! Here’s how to store it:
- To Store: Let the stew cool completely before transferring it to an airtight container. Store it in the fridge for up to one week.
- To Reheat: Heat leftovers in a pot over medium heat, stirring frequently until warmed through. Alternatively, microwave portions in 20-second intervals until hot.
- To Freeze: Freeze cooled stew in an airtight container for up to three months. Thaw overnight in the fridge before reheating as described above.
Alternative Cooking Methods
Slow Cooker Option
Prefer hands-off cooking? Follow these steps:
- Sauté the onion, garlic, beef, and tomatoes in a skillet as described above.
- Transfer everything—including the remaining ingredients—to your slow cooker.
- Cover and cook on low for 6–8 hours or high for 2–3 hours until the beef is tender and flavorful.
Instant Pot Option
Short on time? The Instant Pot makes carne guisada quick and easy:
- Use the sauté function to cook the onion, garlic, beef, and tomatoes directly in the Instant Pot.
- Add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes.
- Let the stew sit for 10 minutes before releasing pressure and serving warm!
Nutrition Information (Per Serving)
- Calories: 235 kcal
- Carbohydrates: 7 g
- Protein: 27 g
- Fat: 10 g
- Sodium: 602 mg
- Potassium: 635 mg
- Fiber: 2 g
- Vitamin A: 1130 IU
- Vitamin C: 35 mg
- Calcium: 42 mg
- Iron: 3 mg
- Net Carbs: 5 g
Final Thoughts
Carne guisada is more than just a meal—it’s an experience that brings people together around the dinner table. With its tender beef, bold spices, and rich gravy, this dish is perfect for family dinners, gatherings with friends, or even cozy nights at home.
Whether you follow my stovetop recipe or opt for a slow cooker or Instant Pot version, you’re guaranteed a hearty dish that’s bursting with flavor.
So grab your ingredients, roll up your sleeves, and give this carne guisada recipe a try! Don’t forget to share your creations and let me know how it turned out—happy cooking!
PrintHow to Make Carne Guisada
This Carne Guisada is a Mexican-style beef stew made with tender chunks of chuck steak slow-simmered in a savory, spiced tomato gravy. It’s hearty, flavorful, and incredibly comforting—perfect for serving over rice or with warm tortillas.
- Prep Time: 1 minute
- Cook Time: 2 hours
- Total Time: 2 hours 1 minute
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low-Carb
Ingredients
- 2 1/2 tablespoons oil
- 2 pounds chuck steak, cubed
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 large tomatoes, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
Instructions
1. Heat oil in a pot over medium heat. Add onions and cook until translucent.
2. Add garlic and sauté until fragrant.
3. Add cubed beef and cook until browned on all sides.
4. Stir in bell pepper and cook until softened.
5. Mix in tomato paste and cook 1 minute, then add diced tomatoes and cook a few minutes more.
6. Stir in flour and cook until heated through.
7. Pour in beef broth and season with salt, pepper, cumin, and chili powder. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Add water if it gets too thick.
9. Once beef is tender, serve hot and garnish with fresh cilantro if desired.
Notes
To store: Let stew cool, then refrigerate in an airtight container for up to 1 week.
To reheat: Warm on stovetop over medium, stirring until heated through. Or microwave in short intervals.
To freeze: Store in an airtight freezer container for up to 3 months.
Slow cooker option: After browning ingredients in a skillet, transfer to slow cooker and cook on low for 6–8 hours or high for 2–3 hours.
Instant Pot option: Use sauté setting for initial steps, then cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 3g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 27g
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