Carne Guisada Tender Beef Stew

This carne guisada recipe brings out meltingly tender beef in a silky gravy packed with layers of savory flavor. The long simmer develops richness and ensures every bite is full of classic comfort. I always turn to this dish for gatherings or simply when my family is craving a meal that feels like a culinary hug.

The first time I made carne guisada for friends everyone kept coming back for seconds as the aroma filled up our tiny kitchen. Now it is the most requested recipe at my house for Sunday dinners.

Ingredients

• Chuck steak: Choose boneless beef with good marbling for best tenderness
• Onion: Adds depth and sweetness I look for yellow or white onions with a papery dry outside
• Bell pepper: Gives freshness and color Use any color but I prefer red or green for classic flavor
• Garlic: Fresh garlic provides a savory punch Always use firm cloves to avoid bitterness
• Tomato paste: Builds flavor and deepens the sauce A high quality paste goes a long way
• Tomatoes: Fresh diced tomatoes add texture Look for ripe highly fragrant tomatoes
• All-purpose flour: This thickens the gravy Choose unbleached flour for smoother blending
• Salt: Essential for seasoning Use kosher salt to avoid over salting
• Pepper: Gives gentle heat Use freshly ground black pepper for best flavor
• Ground cumin: The key earthy warmth in Mexican cooking Make sure it is fragrant and not stale
• Chili powder: Rounds out flavor and gives a hint of heat Try a mild version and adjust to your taste
• Beef broth: Forms the base of the gravy Use low sodium if you want to control the salt

Step-by-Step Instructions

Heat the Oil:

Heat oil in a heavy pot over medium heat until shimmering Swirl to coat the bottom

Sauté Aromatics:

Add chopped onions and cook on medium until translucent and just turning golden This usually takes about six minutes It brings out their sweetness Add minced garlic and stir constantly for one minute until the smell grows deeper You do not want to burn the garlic

Brown the Beef:

Add cubed chuck steak in batches if necessary Spread out the beef and let it sear for several minutes before turning Stir and continue browning each side Browning adds loads of flavor and color

Soften the Peppers:

Add bell pepper to the pot Cook for about three minutes until just soft Peppers should stay slightly crisp

Build the Gravy Base:

Add tomato paste Stir and cook for another minute to concentrate the flavors now stir in diced tomatoes letting them break down for two minutes

Thicken with Flour:

Sprinkle flour evenly over the mixture Stir for two to three minutes until the raw taste of flour disappears This helps your gravy turn velvety later

Season and Simmer:

Pour in beef broth then add salt pepper cumin and chili powder Stir to combine Increase heat and bring to a full boil Once boiling reduce heat to low cover with a lid and let the stew simmer for two hours Stir occasionally and if the sauce gets too thick add a splash of water

Finish and Serve:

Once the beef is tender and the sauce is rich serve carne guisada hot Garnish with plenty of chopped cilantro Serve over rice with tortillas or as a taco filling

Save

One of my favorite memories is my son learning to dip tortillas right into the pot the first time I served this at a family birthday The cumin lingers in the air and always reminds me of that happy table

Storage Tips

Cool leftovers completely and keep them in an airtight container in the fridge Carne guisada gets even tastier after a day or two It lasts up to four days in the refrigerator or pop into freezer containers for easy meals later on Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have chuck steak try brisket or beef stew meat For a lighter taste turkey or chicken thighs work just as well but you will lose some richness If bell peppers are not available use poblano or Anaheim chiles Skip flour for cornstarch if you need to keep things gluten free

Serving Suggestions

Serve carne guisada with fluffy rice plenty of warm tortillas or inside taco shells Top with chopped onions avocado or a dollop of sour cream My picky eaters love it spooned over mashed potatoes or even pasta Try it as a filling for burritos with melted cheese

Save

Cultural Context

Carne guisada has a rich history in both Mexican and Tex-Mex cooking The slow braise dates back centuries as a way to turn tougher cuts of meat into a feast The flavorful gravy and tender beef are perfect for family gatherings Sunday suppers or any celebration

Recipe FAQs

→ What cut of beef works best?

Chuck steak is ideal, as it becomes very tender after a slow simmer, absorbing all the flavors from the spices and vegetables.

→ How do you achieve a thick, rich gravy?

The gravy thickens by stirring flour into the sautéed vegetables and meat before adding broth, then simmering until the sauce reduces.

→ Can you prepare carne guisada ahead of time?

Yes, it reheats beautifully. The flavors deepen after resting, making it even more delicious the next day.

→ What are classic side dishes for this meal?

Serving with rice, warm tortillas, or beans complements the hearty gravy and tender beef perfectly.

→ How can I adjust the level of spiciness?

Increase or reduce the chili powder to your taste, or add fresh chili peppers for extra heat if desired.