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