Mexican Carne Guisada (Carne Guisada)
Carne guisada Say it: CAR-neh gee-SAH-dah
Carne guisada is a beloved home-style Mexican stew featuring tender chunks of beef simmered in a rich, savory gravy made with tomatoes, onions, garlic, and fragrant spices. It is a staple across Mexico, often prepared for family meals on weekends or special occasions. The dish delivers deep, comforting flavors with a balance of savory, slightly sweet, and mildly spicy notes from cumin, oregano, and fresh chiles. What makes it special is the slow-cooked tenderness of the meat and the way the sauce thickens into a perfect gravy that clings to every bite.
Mexican Carne Guisada (Carne Guisada)
Carne guisada
Pronounced CAR-neh gee-SAH-dah
- Serves
- 6
- Prep
- 25 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Heat 2 tbsp (30 ml) oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides until deeply golden, about 5–6 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tbsp (15 ml) oil and cook the chopped onion, garlic, and chiles for 4–5 minutes until the onion is soft and translucent.
Stir in the chopped tomatoes, tomato paste, cumin, oregano, chili powder, and bay leaf. Cook for 3–4 minutes until the tomatoes break down and the mixture becomes fragrant.
Return the browned beef and any accumulated juices to the pot. Pour in the beef broth or water and bring to a boil.
Reduce heat to low, cover, and simmer gently for 1½ hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened into a rich gravy.
If the gravy is too thin, mix the flour with 3 tbsp (45 ml) cold water to make a slurry and stir it in; simmer 5 more minutes until thickened. Taste and adjust salt and pepper.
Remove the bay leaf before serving.
Regional variants
In northern Mexico and Texas, carne guisada is often made with a darker roux base and served as a filling for flour tortillas. Some home cooks add potatoes or bell peppers during the last 30 minutes of cooking for extra heartiness.
Cook's notes
- For the most tender results, choose well-marbled beef chuck and avoid rushing the simmer—low and slow is key.
- If you prefer a smoother sauce, blend half the cooked vegetables with a little broth and return it to the pot.
- The stew tastes even better the next day after the flavors have had time to meld.
Serve with
Warm corn or flour tortillas, Mexican rice, refried beans, and fresh cilantro and lime wedges.
Make ahead and storage
Refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water to loosen the gravy.
