From Taste of Home · · 1m 50s
Carne Guisada Recipe
Slow-cooked beef stew with potatoes and spices for tacos or rice.
In brief
Slow-cooked beef stew with potatoes and spices for tacos or rice. Carne guisada, a slow-braised Mexican beef stew, is tender and flavorful when cooked with beef chuck roast, potatoes, and spices. Originally reported by Taste of Home.
Carne Guisada Recipe
Slow-cooked beef stew with potatoes and spices for tacos or rice.
“Carne guisada, a classic Mexican beef stew whose name translates to "stewed meat," has a rich culinary backstory.”
Recipe by Margaret Knoebel
Margaret Knoebel from Milwaukee, Wisconsin created this recipe for Taste of Home.
“Recipe by Margaret Knoebel, Milwaukee, Wisconsin”
Tested by Taste of Home
Taste of Home's Test Kitchen approved this recipe for accuracy and flavor.
“Tested by Taste of Home Test Kitchen”
Total Time
Prep: 30 minutes. Cook: 2 hours 30 minutes.
“Total Time: Prep: 30 min. Cook: 2-1/2 hours”
Key Ingredients
Beef chuck roast, all-purpose flour, canola oil, spices, onion, garlic, tomato paste, jalapeno, beer, beef broth, Worcestershire sauce, red potatoes, red wine vinegar.
“Beef chuck roast: Chuck roast is the best cut of beef for carne guisada. It has enough marbling to stay tender during long cooking, and it breaks down beautifully into fork-tender bites that soak up all the savory sauce.”
Slow-Cooked Process
Brown beef, build aromatic base, deglaze with beer, simmer stew, add potatoes, and serve with rice or tortillas.
“In a large bowl, toss beef with 1/4 teaspoon salt. In a separate large bowl, combine flour and paprika. Add beef to the flour a few pieces at a time, tossing to coat them.”
Flavor Enhancers
Beer, Worcestershire sauce, and tomato paste add depth to the traditional spices like cumin and chili powder.
“The use of beer, Worcestershire sauce and tomato paste brings layered depth that complements the traditional spices like cumin and chili powder.”
Carne Guisada Variations
Skip potatoes for a traditional version, add jalapeno for heat, swap beer for broth, or use pork shoulder.
“Skip the potatoes: If you prefer a saucier, more traditional version, leave the potatoes out and serve the stew with warm tortillas for a taco-style meal.”
Storage Tips
Store cooled carne guisada in the refrigerator for up to four days or freeze for three months.
“Let the carne guisada cool completely before transferring it to an airtight container. Store it in the refrigerator, where the flavors will actually deepen and improve overnight. It’s one of those dishes that might taste even better the next day. Carne guisada lasts up to four days in the refrigerator.”
Reheating Instructions
Reheat gently on medium-low heat with a splash of broth if sauce thickens.
“Reheat carne guisada gently on the stovetop over medium-low heat until it’s warmed through. Add a splash of broth if the sauce has thickened too much.”
Serving Suggestions
Serve with tortillas, rice, lime wedges, and fresh cilantro for a complete meal.
“Tortillas, hot cooked rice, lime wedges and chopped fresh cilantro, optional”
Nutrition Facts
1 cup: 347 calories, 16g fat, 88mg cholesterol, 445mg sodium, 19g protein.
“1 cup: 347 calories, 16g fat (5g saturated fat), 88mg cholesterol, 445mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 29g protein.”
Author Background
Kate McKiernan has 15+ years in bars and restaurants, managing at chiSpacca and Sotto in LA.
“Kate McKiernan has been working in bars and restaurants for over 15 years, managing at such popular spots like chiSpacca and Sotto in LA. Bringing together her love of the written word and a great cocktail, Kate was most recently a writer and editor for The Blend, by Beam Suntory.”
Recipe Creator
Margaret Knoebel from Milwaukee, Wisconsin created this recipe for Taste of Home.
“Carne guisada can be served as a filling for tacos or as a stew with hot cooked rice. The recipe has a lot of ingredients, but results in a super flavorful dish!”
The takeaway
Carne guisada, a slow-braised Mexican beef stew, is tender and flavorful when cooked with beef chuck roast, potatoes, and spices.
