Tender and spicy with rich, deep flavors! This Carne Guisada recipe is so simple to make and is unbelievably versatile and flavorful.
About this recipe:
You will see many variations of Carne Guisada online simply because 'Carne Guisada' translates to stewed meat. Most recipes, like this one, include chunks of beef, tomatoes, onion, garlic and bell peppers. The spice levels can be adapted easily to suit your own personal taste and this recipe shows you how to make it your own! The slowly stewed beef makes this dish unbelievably tender and simple to make, it practically cooks itself! You'll enjoy cooking up this Latin American dish just as much as I did and it will soon become a family favorite!
If you're a fan of Mexican stews, you may also like this Chili Colorado. Both this Carne Guisada and the Chili Colorado work perfectly in Birria Tacos.
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Ingredients
The ingredients can be easily sourced, though if you are in the UK like me, I used Amazon to order the ingredients I couldn't get hold of, the Guajillo peppers for example. You can very easily substitute ingredients which I outline below.
- Dried Guajillo chillies
- Stewing beef
- Olive Oil
- Bell pepper
- Yellow onion
- Jalapeno
- Roma tomatoes
- Garlic
- Dried (Mexican*) oregano
- Ancho Chilli powder
- Cayenne Chilli powder
- Cumin
- Salt & Pepper
- Beef Broth
- Cilantro (coriander)
See recipe card for quantities. (*Use regular dried oregano if needed)
Step by step photographs:
- Step 1: Start by deseeding your chillies and removing the stem.
- Step 2: Dry fry your chillies until fragrant - be careful not to burn them. Remove from the pan.
- Step 3: To a bowl of boiling water, add your toasted chillies and allow to soak for 15 - 20 minutes.
- Step 4: Meanwhile, to a large pan add a tablespoon of olive oil and on a high heat sear your beef in batches for 5 - 10 minutes.
- Step 5: Taste the dried chili liquid, if it is bitter then discard it. Transfer your soaked chillies to a blender and add a splash of your chili liquid if its not bitter and blend. If it is bitter then use a splash of beef stock.
- Step 6: Remove your meat from the pan. Add a tablespoon of olive oil, reduce the heat to medium and add your onions, garlic, bell pepper and fresh chili. Add a sprinkle of salt to release the moisture and cook for 5 minutes.
- Step 7: Next, add your ground spices, soy sauce and your blended chili paste.
- Step 8: Stir together and fry the spices until fragrant.
- Step 9: Add your diced tomatoes.
- Step 10: Return your meat to the pan and stir together to coat it in your sauce, making sure to scrape the flavor from the bottom of the pan.
- Step 11: Next, add two cups of your beef broth. Bring it to a simmer.
- Step 12: Cover and allow it to simmer over a low heat for 1 and ½ hours or until the meat is tender. Check on your stew and stir occasionally or add more broth if its looking too dry. You can keep it stewing in a heavy bottom pan for up to 6 hours if you'd like.
- Step 13: Remove the lid for the last 30 minutes of cooking to allow the sauce to reduce and thicken. You can also add corn-starch (see top tip below)
- Step 14: Top with chopped coriander and serve with rice, refried beans and your favorite tortillas.
Substitutions
As I mentioned before, Carne Guisada simply means 'stewed meat' so it can be adapted and changed in endless ways to suit your tastes. Here are a few substitutions you can make:
- Mexican Dried Chillies - If you can’t find guajillo or ancho chillies, which are easier to source in the US, simply leave them out, as the other ingredients work well together, or swap the ancho for a mild chilli powder like Kashmiri. If you haven't already, try Amazon!
- Meat - if you're looking for an alternative to stewing beef, why not use pork shoulder or chicken thighs. Dark meat does work best for this stew however these alternatives will work.
- Vegetarian - meaty mushrooms such as Portobello will give you the best texture for a vegetarian version of this stew. Simply fry the mushrooms instead of the beef, use vegetable broth and follow the steps above.
- Vegetables - if you're after a bit more bite to your Carne Guisada, why not add potatoes or diced carrot when you add your beef broth.
Variations
My version of Carne Guisada is closer to the Mexican version using ancho chillies. However, here are some other variations that you can try:
- Tex-Mex - Perfect for if you're finding it tricky to get your hands on Ancho chillies. Simply double the amount of fresh Jalapeños in this recipe and add a cup of your favorite Mexican beer! Serve with rice and refried beans!
- Spicier - Ancho chillies aren't as spicy as they look but pack a lot of bold flavor. If you're wanting to add extra spice to your stew add a full teaspoon of cayenne pepper and ancho chili powder or more if you're feeling brave.
- Milder - Like I've said before, this recipe is perfect for making it completely your own! Leave out the whole chillies al together if you're really not a fan of spice, its just that simple!
Make this dish a feast by serving up Guacamole and Pico de Gallo on the side.
Can I cook Carne Guisada in the slow cooker?
Yes you can slow cook this Carne Guisada recipe. Simply follow the steps in the instructions and when it's time to add the beef broth, transfer all ingredients to the slow cooker. Cook on low for 8 hours or medium for 4. The longer the better.
Can I cook this in the Instant Pot?
Yes! Sauté all the ingredients as instructed and top with beef broth, pressure cook on high for 35 minutes.
Storage
Fridge: Cool completely, then store in an airtight container for up to 3 days. The flavour often improves overnight!
Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight and reheat gently on the hob until piping hot.
Top Tip
If your carne guisada sauce isn’t as thick as you’d like, even after reducing with the lid off, mix 2 tablespoon of cornstarch with 2 tablespoon of water to make a slurry, gradually stir it in until you reach your preferred thickness. I like mine more brothy, but make it your own!
FAQ
Aim for 1.5 to 2 hours on a gentle simmer for tender, flavorful meat. If you like, you can stew it for 4 to 6 hours on very low heat — just check occasionally and add a splash of water or stock if it starts to dry out.
If the meat is still tough, it likely needs more time. Keep simmering gently until it softens. Rushing this dish won’t give you that melt-in-the-mouth result. Also, make sure you’re using a cut suited to slow cooking, like stewing beef or chuck.
If reducing the sauce with the lid off hasn’t thickened it enough, mix 2 tablespoon of cornstarch with 2 tablespoon of water to make a slurry. Stir it in gradually until the sauce reaches your desired thickness. I prefer mine brothy, but it’s up to you!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Carne Guisada. I reccomend preparing Birria Tacos with your leftovers!
Recipe
Carne Guisada
Learn how to prepare Carne Guisada, a versatile and flavorful Mexican stew that transforms simple ingredients into a family favorite.
Ingredients
- 4 Dried Guajillo chillies (see notes)
- 2 lb (1kg) Stewing beef
- 2 tablespoon Olive Oil
- 1 Bell pepper (any) (diced)
- 1 Yellow onion (diced)
- 1 Jalapeno (finally diced)
- 2 Roma tomatoes (chopped)
- 1 Garlic (minced)
- 1 teaspoon Dried (Mexican*) oregano
- 1 teaspoon Ancho Chilli powder (see notes)
- ½ teaspoon Cayenne Chilli powder
- 1 teaspoon Cumin
- Salt & Pepper (to taste)
- 3 cups (700ml) Beef Broth
- Handful Cilantro (coriander)
Instructions
- Start by deseeding your chillies and removing the stem. Dry fry your chillies until fragrant on a low heat - be careful not to burn them. Remove from the pan. To a bowl of boiling water, add your toasted chillies and allow to soak for 15 - 20 minutes.
- Meanwhile, to a large pan add a tablespoon of olive oil and on a high heat sear your beef in batches for 5 - 10 minutes. Take your time, this step adds a lot of the flavor. Make sure to fry in batches as you don't want to end up steaming the meat.
- Taste the dried chili liquid, if it is bitter then discard it. Transfer your soaked chillies to a blender and add a splash of your chili liquid, if its not bitter, and blend to a paste. If it is bitter then use a splash of beef stock.
- Remove your meat from the pan. Add a tablespoon of olive oil, reduce the heat to medium and add your onions, garlic, bell pepper and fresh chili. Add a sprinkle of salt to release the moisture and cook for 5 minutes.
- Next, add your ground spices, soy sauce and your blended chili paste. Stir together and fry the spices until fragrant then add your diced tomatoes.
- Return your meat to the pan and stir together to coat it in your sauce, making sure to scrape the flavor from the bottom of the pan then add two cups of your beef broth. Bring it to a simmer.
- Cover and allow it to simmer over a low heat for 1 and ½ hours or until the meat is tender. Check on your stew and stir occasionally or add more broth if its looking too dry. You can keep it stewing in a heavy bottom pan for up to 6 hours if you'd like.
- Remove the lid for the last 30 minutes of cooking to allow the sauce to reduce and thicken. You can also add corn-starch (see top tip in post)
- Top with chopped coriander and serve with rice, refried beans and your favorite tortillas. Enjoy
Notes
If you can’t find guajillo or ancho chillies, which are easier to source in the US, simply leave them out, as the other ingredients work well together, or swap the ancho for a mild chilli powder like Kashmiri.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 288Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 405mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 18g
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