Here’s a traditional Mexican/Tex-Mex Carne Guisada—tender beef simmered in a rich chile-tomato gravy, perfect with tortillas 🇲🇽
Carne Guisada (Mexican Beef Stew)
Serves: 6
Ingredients
Meat
- 2½ lb beef chuck or beef shoulder, cut into 1½-inch cubes
- Salt & black pepper, to taste
- 3 tbsp oil
Base
- 1 medium onion, diced
- 1 green bell pepper, diced (optional but common in Tex-Mex)
- 4 cloves garlic, minced
Chile Gravy
- 2 tbsp flour
- 1½ tbsp chili powder (preferably ancho or New Mexico)
- 1 tsp ground cumin
- ½ tsp Mexican oregano
- ½ tsp paprika
- 1 tsp salt (or to taste)
Liquids
- 2½ cups beef broth
- ½ cup tomato sauce or crushed tomatoes
Instructions
1. Brown the Meat
- Season beef with salt and pepper.
- Heat oil in a heavy pot over medium-high heat.
- Brown beef in batches (don’t overcrowd).
- Remove and set aside.
2. Build the Base
- In the same pot, sauté onion and bell pepper until soft.
- Add garlic; cook 30 seconds.
3. Make the Gravy
- Sprinkle flour over vegetables; stir and cook 1–2 minutes.
- Add chili powder, cumin, oregano, paprika, and salt.
- Stir constantly to toast spices (30 seconds).
4. Simmer
- Slowly whisk in beef broth, then tomato sauce.
- Return beef to the pot.
- Bring to a gentle simmer.
5. Slow Cook
- Cover and simmer 1½–2 hours, stirring occasionally.
- Beef should be fork-tender and gravy thick.
Serving Suggestions
- Warm flour tortillas
- Mexican rice
- Refried beans
- Fresh cilantro & lime wedges
Variations
- South Texas style: No tomato, just chile gravy
- Spicy: Add serrano or jalapeño
- Crock Pot: After browning, cook on LOW 7–8 hours
- Thicker gravy: Mash a few beef cubes into sauce
Pro Tips
- Chuck roast is ideal—fat = flavor
- Low, slow simmer prevents tough meat
- Toasting flour & spices is key to depth
If you’d like, I can also share:
- Chile Colorado–style carne guisada
- Instant Pot version
- Taco & breakfast taco adaptations
- Flour tortilla recipe to go with it
