Here’s a rich and flavorful Carne Guisada recipe — a slow-simmered beef stew in a thick, savory gravy, popular in Tex-Mex and Latin American kitchens. Great in tacos, over rice, or with warm tortillas!
🥘 Carne Guisada (Tex-Mex Style)
🥩 Ingredients:
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2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
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2 tbsp oil (vegetable or lard)
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1 small onion, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 tbsp flour (for thickening)
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1 ½ cups beef broth
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1 tsp ground cumin
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1 tsp chili powder
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1 tsp paprika
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1/2 tsp oregano
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1/2 tsp salt, or to taste
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1/4 tsp black pepper
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1 small jalapeño, minced (optional for heat)
🧑🍳 Instructions:
1. Brown the beef:
In a large Dutch oven or deep skillet, heat oil over medium-high heat. Brown the beef in batches until seared on all sides. Remove and set aside.
2. Sauté aromatics:
In the same pot, add chopped onion, bell pepper, and jalapeño (if using). Cook 4–5 minutes until softened. Stir in garlic and cook 1 minute more.
3. Add tomato paste & spices:
Add tomato paste and flour. Stir well and cook for 1–2 minutes to eliminate the raw flour taste. Add cumin, chili powder, paprika, oregano, salt, and pepper.
4. Simmer:
Return beef to the pot. Pour in beef broth and stir, scraping up browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender and gravy is thick. Stir occasionally. Add more broth if needed.
🌮 How to Serve:
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In warm flour tortillas for tacos
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Over white rice or Mexican rice
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With pinto beans, avocado, and a side of lime
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Topped with shredded cheese and cilantro
🔄 Variations:
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Mexican-style Carne Guisada: Use tomatoes or tomato sauce instead of paste; include bay leaf and potatoes or carrots.
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Add heat: Chipotle in adobo, serranos, or extra chili powder.
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Thicker gravy? Mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 10 minutes.