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Carne Guisada

Carne guisada is a slow-braised Tex-Mex beef stew with deeply tender 1.5-inch chuck cubes in a dark chile-spiced gravy. Simmer until the gravy thickens, then ladle over warm flour tortillas with cilantro and lime.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 2 lb beef chuck Cut into 1.5-inch cubes.
  • 1 onion Large, diced.
  • 1 green bell pepper Diced.
  • 4 garlic cloves Minced.
  • 2 tbsp vegetable oil For browning the beef.
Stew base and seasoning
  • 2 tbsp flour For thickening the gravy.
  • 2 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp oregano
  • salt To taste.
  • black pepper To taste.
Serving
  • flour tortillas Warm for serving.
  • cilantro Chopped, for garnish.
  • lime Fresh lime juice or wedges for serving.

Equipment

  • 1 Dutch oven

Method
 

Season and brown the beef
  1. Season the beef cubes generously with salt, black pepper, cumin, chili powder, and garlic powder.
  2. Heat vegetable oil in a heavy pot over high heat, brown the beef in batches without crowding, and remove to a plate.
Build the gravy
  1. In the same pot, sauté the onion and green bell pepper for 5 minutes.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent sticking.
  3. Sprinkle flour over the vegetables and stir for 1 minute to toast it lightly.
  4. Add beef broth and diced tomatoes, scraping up the browned bits from the bottom of the pot.
Braised beef stew
  1. Return the beef to the pot, add oregano, cover, and simmer on low for 1.5–2 hours until the beef is extremely tender and the gravy has thickened.
Serve
  1. Serve hot with warm flour tortillas, topped with cilantro and fresh lime.

Notes

Pro tip: keep the pot covered once you start the low simmer to maintain moisture and speed tenderization. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freeze for up to 3 months (thaw overnight in the fridge) for best texture. For a lower-carb swap, serve the stew over cauliflower rice instead of flour tortillas.