This Homemade Carne Guisada is a comforting Tex-Mex classic that transforms simple stew meat into a rich, flavorful gravy that is perfect for sopping up with a warm tortilla. Simmered slowly with aromatic cumin, garlic, and tomato, the beef becomes melt-in-your-mouth tender.
Whether served as a taco filling or spooned over rice, this hearty beef stew is a satisfying family meal that tastes like it came straight from your favorite local taqueria.
Recipe Details
- Flavor Profile: It features a savory, beefy broth thickened into a gravy, heavily spiced with earthy cumin and garlic, with a subtle tang from the tomato.
- Texture: The meat becomes fall-apart tender after a long simmer, coated in a thick, smooth brown gravy.
- Time: 15 minutes prep, 1.5 hours cook time.
- Difficulty: Easy. It uses a simple one-pot method: brown, season, thicken, and simmer.
What You’ll Need
To make this recipe, you will need a large pan or Dutch oven with a lid to braise the meat. A wooden spoon is essential for stirring the flour into the meat juices to prevent lumps. The ingredients are humble staples: stew meat, onions, flour for thickening, and a handful of spices that define the Tex-Mex flavor profile.
Ingredient Notes
- Stew Meat – Use 3 lbs of beef stew meat, cut into bite-sized chunks. The connective tissue breaks down during the slow cook, resulting in tender meat.
- Cumin – This is the signature spice of Carne Guisada. Ground cumin gives the gravy its warm, earthy aroma.
- Tomato Sauce – A small amount of tomato sauce (or a fresh diced tomato) adds acidity and depth without turning it into a tomato soup.
- Flour – All-purpose flour is sprinkled over the browned meat to create a roux directly in the pan, which thickens the water into a rich gravy.
- Onion & Bell Pepper – Diced onion and green bell pepper provide the savory vegetable base.
- Garlic – You can use garlic powder or fresh minced garlic for that essential savory punch.
- Liquid – Water works fine, but using chicken or beef stock will add an extra layer of flavor to the gravy.
Add-ins and Substitutions
- Potatoes – Some versions of Carne Guisada include cubed potatoes added in the last 20 minutes of cooking for a complete one-pot meal.
- Spice – For a spicy kick, add a diced serrano pepper or jalapeño with the onions.
- Liquid – A splash of light beer can be used in place of some of the water for a deeper flavor.
How to Make Homemade Carne Guisada
- Brown the Meat: In a large pan, heat the oil over high heat. Add the stew meat, diced onion, and green pepper (if using). Cook until the meat is browned on all sides and the vegetables are softened.
- Season: Add the tomato sauce (or diced tomato), garlic powder (or fresh garlic), ground cumin, salt, and black pepper. Stir well to coat the meat in the seasonings.
- Thicken: Sprinkle the all-purpose flour over the meat mixture and mix well, cooking for a minute to remove the raw flour taste.
- Add Liquid: Pour in the water (or chicken stock) and stir vigorously to ensure the flour dissolves and there are no lumps in the gravy.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pan with a lid and reduce the heat to low. Cook for 1 ½ hours, or until the meat is fork-tender and the gravy has thickened.
- Finish and Serve: Taste and adjust seasonings if necessary (more salt or cumin is common). Serve hot with flour tortillas, rice, or mashed potatoes.
Pro Tip: Don’t rush the simmering time. Stew meat is tough and needs time for the collagen to break down. If the meat is still chewy after 1.5 hours, add a splash more water if the gravy is too thick and keep cooking until it is tender.
Recipe Tips
- Sear Well: Getting a good brown sear on the meat adds depth to the gravy color and flavor. Don’t crowd the pan too much, or the meat will steam.
- Flour Coating: Make sure to stir the flour well so it coats the meat and absorbs the fat before adding the water. This prevents white lumps in your gravy.
- Gravy Consistency: If the gravy becomes too thick before the meat is tender, add water 1/4 cup at a time. If it is too thin at the end, simmer uncovered for 10 minutes.
FAQs
- Can I make this in a slow cooker? Yes! Brown the meat and onions first, then transfer everything to a slow cooker (dissolve the flour in the liquid first) and cook on Low for 6-8 hours.
- What is the difference between this and chili? Carne Guisada is less about chili powder and more about cumin and garlic gravy. It typically doesn’t have beans.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The gravy will thicken when cold but thins out again when reheated.
Serving Suggestions
- Tacos: The classic way to eat this is inside a warm, soft flour tortilla, perhaps with a sprinkle of cheese.
- Rice: Serve over Mexican rice or white rice to soak up the sauce.
- Breakfast: Leftover Carne Guisada is amazing served with eggs for breakfast (Carne Guisada con Huevos).
Make This Recipe in Advance
- Better Next Day: As with most stews, the flavors meld and improve after sitting overnight in the fridge.
- Freezing: This freezes very well. Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Homemade Carne Guisada
- Total Time: 1 hour 45 minutes
- Yield: 6 Servings 1x
Description
This Homemade Carne Guisada is a comforting Tex-Mex classic that transforms simple stew meat into a rich, flavorful gravy perfect for sopping up with a warm tortilla. Simmered slowly with aromatic cumin, garlic, and tomato, the beef becomes melt-in-your-mouth tender. Whether served as a taco filling or spooned over rice, this hearty beef stew is a satisfying family meal that tastes like it came straight from your favorite local taqueria.
Ingredients
The Meat & Veggies
- 3 lbs beef stew meat, cut into bite-sized chunks
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 1 small green bell pepper, diced (optional but traditional)
- 3 tablespoons tomato sauce (or 1 large tomato, diced)
The Seasoning & Gravy
- 1 teaspoon garlic powder (or 3 cloves garlic, minced)
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup water (or chicken/beef stock for extra flavor)
Instructions
Brown the Meat
Heat oil in a large pot or Dutch oven over high heat. Add the stew meat, diced onion, and green pepper (if using).
Cook
Sauté until the meat is browned on all sides and the vegetables have softened.
Season
Stir in the tomato sauce, garlic powder (or fresh garlic), ground cumin, salt, and black pepper. Mix well to coat the meat.
Thicken
Sprinkle the all-purpose flour over the meat mixture. Stir: Mix vigorously for 1 minute to cook off the raw flour taste and let it absorb the fat/juices.
Add Liquid
Pour in the water (or stock). Dissolve: Stir well to ensure the flour dissolves completely into the liquid, leaving no lumps.
Simmer
Bring the mixture to a boil. Cover: Reduce heat to low, cover with a tight-fitting lid.
Cook
Simmer for 1.5 hours, or until the meat is fork-tender and the gravy is thick and rich.
Finish
Taste and adjust seasoning (add more cumin or salt if desired). Consistency Check: If the gravy is too thick, add a splash of water. If too thin, simmer uncovered for a few minutes.
Serve
Serve hot in bowls with flour tortillas, rice, or mashed potatoes.
Notes
Don’t Rush the Stew: Stew meat is tough and rich in connective tissue. It needs that long simmer to break down. If the meat is chewy after 90 minutes, keep cooking it until it falls apart.
The “Roux” Trick: Sprinkling the flour over the browned meat (Step 3) creates a roux right in the pan. This is the secret to a smooth, brown gravy rather than a watery soup.
Cumin is Key: Cumin is the dominant flavor profile for authentic Carne Guisada. Don’t skimp on it!
Slow Cooker Option: Brown the meat and onions on the stove first. Transfer to a slow cooker, add remaining ingredients (whisk flour into liquid first), and cook on Low for 6–8 hours.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Category: Dinner / Stew
- Method: Stovetop Braise
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 140mg
Keywords: carne guisada recipe, tex mex beef stew, mexican beef gravy, stew meat recipes, authentic carne guisada, cumin beef stew, taco filling recipes
