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Carne Guisada (Tex-Mex Mexican Beef Stew)

Carne guisada is a slow-braised beef stew with deeply tender 1.5-inch chuck cubes in a dark chile-spiced gravy. Simmer it until the gravy thickens and spoon it over warm flour tortillas with lime and cilantro.
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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
  

Carne guisada stew
  • 2 lb beef chuck Cut into 1.5-inch cubes.
  • 2 tbsp vegetable oil
  • 1 onion Large, diced.
  • 1 green bell pepper Diced.
  • 4 garlic cloves Minced.
  • 2 tbsp flour
  • 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
  • 0.25 Salt and black pepper To taste; season beef and stew.
  • 1 flour tortillas For serving, warmed.
  • 1 cilantro For serving.
  • 1 lime Fresh lime wedges/juice 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, coating all sides. Let the seasoning sit while you heat the pot.
  2. Brown the beef in batches in hot vegetable oil in a heavy pot over high heat, keeping the pieces from crowding, then remove and set aside. Continue until deeply browned on multiple sides.
Build the chile-spiced base
  1. Sauté the onion and green bell pepper in the same pot for 5 minutes, stirring to prevent burning. Cook until softened and lightly golden.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant. Do not brown the garlic.
  3. Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw flour taste. The mixture should look slightly pasty.
  4. Add beef broth and diced tomatoes, scraping up the browned bits from the bottom of the pot. Stir until the mixture is smooth and evenly combined.
Braised simmer until tender
  1. Return the beef to the pot and add oregano, then cover with a lid. Bring the mixture to a gentle simmer.
  2. Simmer on low for 1.5–2 hours, keeping the surface at a steady low bubble, until the beef is extremely tender and the gravy has thickened. Stir occasionally to prevent sticking if needed.
Serve
  1. Ladle the carne guisada into bowls and serve with warm flour tortillas. Garnish with cilantro and fresh lime just before eating.

Notes

Pro tip: brown the beef in batches so you get real color; that dark fond becomes part of the gravy when you deglaze. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently with a splash of broth or water. Freezing is yes—freeze up to 3 months and thaw in the fridge before reheating. For a gluten-free swap, use a gluten-free flour blend for the thickening and serve with corn tortillas instead of flour tortillas.