Carne Guisada

Carne Guisada is a deeply flavorful Latin American beef stew made by simmering tender chunks of beef in a rich, spiced tomato-based gravy. It’s a comforting one-pot dish that’s perfect for family dinners and easy enough to make on any weeknight. Whether served with warm tortillas, rice, or beans, it’s always a satisfying meal.

Why You’ll Love This Recipe

This dish is all about bold flavor and hearty comfort. Slow-cooked until the beef is melt-in-your-mouth tender, Carne Guisada brings together aromatic spices, sautéed vegetables, and savory broth to create a thick, flavorful gravy. It’s a versatile recipe — great for tacos, rice bowls, or as a stew — and it uses simple ingredients you probably already have on hand. Plus, everything cooks in one pot, which means easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds beef stew meat (such as chuck roast or beef sirloin), cut into 1-inch cubes

• 2 tablespoons olive oil or lard (for a more authentic flavor)

• 1 medium yellow onion, chopped

• 1 bell pepper, chopped (green is traditional, but red or yellow can be used)

• 3 cloves garlic, minced

• 2 medium tomatoes, chopped (or 1 can diced tomatoes, drained)

• 1 jalapeño or serrano pepper, minced (optional, for heat)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon salt, or to taste

• ½ teaspoon freshly ground black pepper, or to taste

• 2 tablespoons all-purpose flour

• 2 cups beef broth (or water with beef bouillon)

• Fresh cilantro, chopped (optional, for garnish)

Directions

1. Brown the Beef:
In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, brown the beef on all sides. Remove the browned beef from the pot and set aside.

2. Sauté the Aromatics:
In the same pot, add the chopped onion, bell pepper, and garlic. Cook for about 4–5 minutes until softened and fragrant. Stir in the chopped tomatoes and jalapeño, if using.

3. Add the Spices:
Sprinkle the cumin, chili powder, and paprika over the vegetables. Stir well and cook for about 1 minute until the spices become fragrant.

4. Create the Gravy Base:
Sprinkle the flour over the vegetables and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.

5. Simmer the Stew:
Return the browned beef to the pot. Gradually pour in the beef broth while stirring. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the gravy has thickened. Add more broth if it becomes too thick.

6. Adjust and Serve:
Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne if you prefer extra heat.
Serve hot with flour tortillas, Spanish rice, and beans — or spoon it over rice or mashed potatoes for a hearty main course.

Servings and timing

This recipe serves 6 people.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Variations

• Spicier Version: Add extra jalapeños, serrano peppers, or a pinch of cayenne pepper for more heat.

• Vegetable Add-ins: Add diced carrots or potatoes for a heartier stew.

• Slow Cooker Option: Brown the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

• Thicker Gravy: Simmer uncovered for the last 15–20 minutes to thicken the sauce further.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Let the stew cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if the gravy is too thick. You can also reheat in the microwave in 1-minute intervals until heated through.

FAQs

What cut of beef is best for carne guisada?

Chuck roast or beef sirloin work best because they become tender and flavorful after slow cooking.

Can I make carne guisada ahead of time?

Yes, it’s actually better the next day as the flavors have more time to develop. Store in the fridge and reheat before serving.

How do I make the stew thicker?

Simmer uncovered for the last 15–20 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the final simmer.

Is carne guisada spicy?

It has a mild heat. You can increase the spice by adding jalapeños, serranos, cayenne, or hot sauce.

Can I use canned tomatoes?

Yes, canned diced tomatoes work perfectly. Just be sure to drain them before using.

What should I serve with carne guisada?

Flour tortillas, Spanish rice, refried beans, or mashed potatoes all pair wonderfully with this stew.

Can I make it in a slow cooker?

Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

What’s the difference between carne guisada and carne asada?

Carne guisada is a stewed dish, slow-cooked in gravy. Carne asada is grilled or seared meat, typically marinated and sliced.

Can I use ground beef instead?

You can, but it won’t have the same texture or depth of flavor as cubed stew meat. Stew meat is preferred for traditional carne guisada.

Does it freeze well?

Yes, carne guisada freezes beautifully. Store in portioned containers and thaw in the fridge before reheating.

Conclusion

Carne Guisada is a comforting, flavorful Latin stew that brings warmth and depth to the dinner table. With tender beef, aromatic spices, and a savory gravy, it’s a one-pot dish that’s perfect for sharing and even better as leftovers. Whether tucked into tortillas or served over rice, this recipe is sure to become a family favorite.

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