Carne Guisada | Mexican-Style Beef Stew

Two bowls of carne guisada served on Mexican rice and topped with slices of jalapeno.

Carne Guisada | Mexican-Style Beef Stew

Comforting Carne Guisada is a Tex Mex beef stew that is full of melt-in-your-mouth beef chunks and spices all in a savory gravy. The sauce is deep and velvety, it's the perfect balance of flavor and spiciness from the jalapenos and seranos. Serve with tortillas for scooping up the flavorful beef and rich gravy.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 808kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 tablespoons vegetable oil divided
3-4 pounds chuck roast or top round or stew meat, cut into 1 inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion small dice
1 large jalapeño pepper finely diced
1 large serrano pepper finely diced
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 large garlic cloves minced
1 1/2 tablespoons cumin
1 tablespoon chili powder
1 1/2 teaspoon oregano
2 1/2 cups beef broth
1/4 cup chopped cilantro
14.5 ounce can diced tomatoes
1 large bay leaf
1 1/2 cup water
for serving: flour tortillas, rice, beans, more chopped cilantro, lime juice, sliced jalapeños diced onions, cheese, salsa, or hot sauce

Instructions

Put a large dutch oven or a large soup pot over medium-high heat. While the pan is heating pat dry the meat with paper towels. Then sprinkle the salt and pepper all over the beef cubes. Once hot add in 1 tablespoon of the oil. Add in the beef, sear for 1-2 minutes, then flip over. Sear the other side for 1-2 minutes.
Pull the beef from the pot and put into a bowl. To the pot, add the last tablespoon of oil over medium heat. Once hot, add in the chopped onion, jalapeño, and serrano. Stir occasionally and cook until soft, about 12-15 minutes.
Push veggies to the side. To the other side of the pot, add in the butter and allow it to melt. Add in the flour and whisk together. While whisking constantly, add in the garlic, cumin, chili powder, and oregano. Let it cook for 1 minute.
Add the beef broth in slowly a little at a time while stirring to dissolve the roux into a sauce. Once all of the broth has been added, mix in the onion and peppers. Stir back in the cooked beef, chopped cilantro, tomatoes, bay leaf and water.
Bring everything up to a boil over high heat, then reduce the heat to low. Cover with a lid partially and simmer for 2 1/2 hours hours, stirring every 30 minutes so nothing burns on the bottom.
After 2½ hours, uncover the pot and simmer for an additional 30 minutes to thicken the gravy and finish cooking the meat. Total cooking time: 3 hours.
Serve hot in bowls topped with choice of toppings.

Notes

Avoid lean cuts of beef, like sirloin, they can dry out in the cooking process.
Replace the water with a dark beer like Dos Equis Amber or Modelo Negra for a deeper flavor.
The leftover stew will last 3-4 days in an airtight container in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition