This is an easy and AUTHENTIC Tejano version of classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, or enchiladas. Or pick it all out of the pot with your fingers, I’m not gonna judge. Originally published March 3, 2015. 

Tejano carne guisada with avocado and cilantro on a white plate.

Brushing toddler’s teeth really ought to be given an honorary-Olympic-event title. I’m not saying it should BE an Olympic event, because no sane person with children really wants to relive those kind of memories.

But you know how universities hand out honorary degrees to Important People sometimes? The Olympics should have that. And Toddler-Teeth-Brushing should be first on the list (next would be “Shopping at Costco with Multiple Children.”)

Brushing kid’s teeth is not just about prying their mouth open. Round these parts it starts with a warm up chase, then a tackle, then what I like to call the Death Grip, in which one must use both legs, arms, and elbows to straddle and secure all toddler appendages. I personally prefer the Cross-Chest-Forearm-Pin.

Then, by the time you have prodded them enough to get them to open their mouth, they are mad, and start to scream at you with real tears. And that’s the easy part. Brushing a crying kids mouth is easy. You can get way in there.

The other day I went through this ordeal with Truman, and when I finally freed him, he immediately bent down, scooped a tortilla chip off the ground, and ate it. Toddler: 1 Mom: 0.

a pot of tejano carne guisada on a wooden cutting board with fresh cilantro.

Tejano Recipes ftw

You guys remember these Traditional Tejano Pinto Beans? I’ve got the sister recipe for you today, Carne Guisada! They go together like two peas in a pod. Or two tejanos in a tortilla. Or something like that. 😂

My sister Laura learned how to make it from her husband’s family. Last Christmas, she cooked it for our side of the family, all 25 of us.

We were staying in a hostel near San Francisco with a community kitchen. One of the staff members followed his nose to the kitchen and asked if we were making Carne Guisada. “Are you guys from Texas?” he said. I was pretty amazed that he could identify what we were making (and that we must be Texan) just from the smell. We all went on a short hike that afternoon, and promised him some of the goods if he would tend the pot for us while we were away. I think he was pretty stoked!

carne guisada in a white plate with cilantro and avocado.

THE traditional Carne Guisada Recipe 

This Carne Guisada is another one from my brother-in-law Adam’s Tejana grandmother, just like the Pinto Beans. It doesn’t get more authentic than this! You can’t hardly find this meal outside of Texas, unless you make it yourself. It is so simple, and SO good.

Carne guisada literally just means “stewed beef.” What’s so special about stewed beef??

It is intensely savory, beefy, cumin-y, and garlicky. Do NOT question the amount of garlic guys. It is meant to be a really concentrated, intense sauce, with hunks of the most tender beef of your life swimming around in it. Let me tell you how to make it right!

Some rules. I’m getting bossy.

  • Low and slow. This recipe is easy, but it absolutely cannot be rushed. It’s so tender because it’s cooked low and slow, which magically turns a cheap cut of beef into super tender, fall apart meat. Its tough connective tissues turn into an asset, because the low slow heat breaks it down and makes the meat super soft and delectable. You need at least 3 hours of occasional tending to make it on the stovetop, or about 8 hours of hands-off time to make it in the slow cooker.
  • No shred. This stewed beef is not meant to be shredded. Don’t get me wrong; you CAN shred it. It’s fall-apart tender. But it’s meant to be more like a stew, with bigger pieces of beef swimming in a thick gravy that saturates your tortilla and makes your whole taco drip down to your elbow. EMBRACE IT
  • Serve it up right. To serve this authentically, you put the carne guisada, some rice, cheese, and guacamole in a warm flour tortilla. Serve these Tejano Beans on the side. I promise, you have never had ANYTHING like this!
  • Crock pot! After a few years of cooking Carne Guisada, Laura figured out how to make it in the slow cooker. Set it and forget it!

The flavor of this beef is truly outstanding, but we haven’t even talked about the smell. If you make carne guisada your house is going to fill with the aroma of perfectly seasoned beef and onions. If you open the window the neighbors might come running. This isn’t an apology. I just helped you make new friends!

A wooden spoon lifts chunks of braised beef carne guisada in a rich, dark sauce inside a slow cooker.

Key ingredients

The best part about this recipe is that it’s deceptively simple. You might already have all the other ingredients at your house! Tomato sauce, onion, cumin, beef bouillon, garlic powder, and a little salt and pepper. No fancy or expensive ingredients. Stock up when beef is on sale!

  • Stew meat or cheap roast. Since carne guisada gets cooked for a long time on low heat, the connective tissues in the meat have a long time to soften and give you the most TENDER results. If pre-cut stew meat isn’t available or you’d rather cut it yourself, buy beef chuck or beef round. Adam’s grandma used to use leftover steak or other beef that turned out tough to make it still useable!
  • Beef Bouillon, my preferred brand is Better than Bouillon. It adds lots of beefy flavor and that savory umami that you can’t quite put your finger on but makes you say “wow, this tastes amazing!”
  • Aromatics, we got onion, cumin, and garlic, yes please.

How to make Carne Guisada

Here is everything you need! All of the ingredients are pantry items that I always have on hand, except the meat, and even that I sometimes have tucked away in the freezer. Next time you see stew beef on sale, stock up!

A cutting board covered in cubed raw beef, surrounded by pantry staples including black pepper, garlic powder, cumin, tomato sauce, beef bouillon, olive oil, and a yellow onion.

Start by add salt and pepper to your dried-off beef chunks. Add them to a screaming hot pan, not all at once! Add the pieces in one at a time, with plenty of space in between each. This gives them room to brown. If they are close together, the steam from it’s neighbor will cook it with steam instead of the bottom of the pan cooking it. And it won’t brown. Browning the meat (and getting the flavor from the Malliard reaction) is literally the whole reason we’re searing it. Don’t bother searing at all if you are going to crowd the pan and steam! This will take several batches and might set off your smoke alarm. STAY WITH ME NOW FOLKS.

A two-part image showing pieces of beef browning in a stainless steel skillet, followed by the seared meat piled in a slow cooker.

Add all the deliciously seared beef straight into a crock pot (OR just put it in any random bowl, if you plan to put it back the meat the same pan to cook on the stove.) We need the meat out of the way to see can cook the onions.

Add some more oil to the pan if necessary, and add in the onions.

A split image showing diced white onions being added to a pan, followed by the onions sautéed until golden brown with a wooden spoon.

You know the drill: cook for 3-5 minutes, or until lightly browned and turning translucent.

Then add in your can of tomato sauce.

A hand pours tomato sauce into a pan of sautéed onions, with a second image showing a small bowl showing cumin, garlic, salt, and pepper.

Here are all the spices that make Carne Guisada what it is. Tons of garlic granules, salt, pepper, and a little cumin. This is a match made in heaven, let me tell you. Add it all in:

A two-part image showing spices being sprinkled into a skillet of sautéed onions and tomato sauce, followed by a hand adding Better Than Bouillon Roasted Beef Base to the mixture.

And you CAN’T skip this ingredient, my beloved beef bouillon! THIS is the flavor powerhouse that makes this beef stew taste so BEEFY. Pure umami!

Stir it all up. At this point, if you were cooking it in the pan right here on the stove, you would add a whole bunch of water, and the beef back to the pan, and let it simmer for 2-3 hours.

A two-part image showing a wooden spoon stirring a thick, red onion and tomato mixture in a skillet, then pouring the mixture over pieces of raw beef in a slow cooker.

But if you are slow cooking, just dump it as-is on top of the beef.

Here it is all stirred up and ready to braise:

Two photos of carne guisada cooking in a slow cooker, showing the meat in a thick sauce before and after it has finished cooking.

And voila! After about 6-8 hours slow cooking, here is what it looks like! Snag a bite! It’s SOOO tender.

Do note that this is a recipe for Carne Guisada, which directly translated, means “Stewed Beef.” It’s not meant to be shredded. It is meant to be bitesize pieces of meat in a thick gravy. If you make this in the crock pot, make sure you don’t accidentally break up the meat too much by over-stirring! And no shredding forks allowed. Unless of course you are forking it directly into your mouth.

It’s ready to pile into a tortilla, or you can try my new favorite… the BEST Beef Enchiladas, with this carne guisada as the meat. It’s insanely good!!

What do you serve with carne guisada?

Carne guisada is for tacos! Add beef, some rice, cheese, and guacamole in a warm flour tortilla, and serve these beans on the side. This is my favorite way to eat it, but it’s also so amazing in burrito bowls, enchiladas, topping a huge salad, in a quesadilla…anything you want really. Here are my favorite sides!

  • Traditional Tejano Pinto Beans >> these are from Adam’s Tejana grandma. They might just change the way you look at beans forever!
  • Mexican Rice Better than a Restaurant >> easier than you think to make at home, and the flavor is out of this world good
  • Mexican Beans >> if you just don’t have time for Tejano beans, these 15 minute beans are delicious and fast
  • Beef Enchiladas >> this is not to serve with, but a new way to use your carne guisada. It’s easily become a favorite and is a MUST-TRY, in my opinion!
a white plate with carne guisada, half an avocado, and cilantro.

How to store carne guisada

Carne guisada can be stored in the fridge for 3-5 days in an airtight container. If you prepare it in the crockpot or slow cooker, make sure that you either transfer it to another container or allow the crockpot to cool down completely before putting it in the fridge. You can reheat individual portions in the microwave or a larger amount on the stovetop or in a crockpot on the low setting.

Can you freeze carne guisada?

Yes! It’s so easy, and it’s such a great and simple hack to double the recipe and save half for later (or for enchiladas!) Wait until the meat has cooled completely, then add it to a freezer ziplock bag and place it in the freezer, where it will be good for up to 3-4 months. To thaw, place the bag in the refrigerator overnight. Transfer the contents of the bag to a large pot and heat until warm. You can also place the meat into individual meal prep containers as well. Just microwave at 50% power for 2-3 minutes or until warm.

What’s the difference between carne guisada and carne asada?

Carne guisada means “stewed meat” while carne asada means “roast meat.” This is pretty confusing, because while carne guisada is, in fact, stewed meat, carne asada is actually grilled. Also, carne guisada is made from beef roast. The cheaper the cut, the better. Carne asada is made from a fancy skirt steak. I love both! Check out my recipe for Carne Asada Made with Juicy Skirt Steak + the BEST Mojo Marinade!

More Mexican and Tex-Mex favorites

Perhaps my favorite food category! I could eat Mexican every day. (I mean, they do in Mexico..) It’s hard to pick just a few, but I’ve listed a some favorites here. Be sure to look at my Mexican/Tex Mex Recipes page for even more ideas.

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Carne Guisada (Stew Meat for Tacos)

4.95 from 38 votes
Prep: 20 minutes
Cook: 2 hours 40 minutes
Total: 3 hours
Servings: 6 Servings
Traditional Tejano Carne Guisada from The Food Charlatan
This is an easy and AUTHENTIC Tejano version of classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, or enchiladas. Or pick it all out of the pot with your fingers, I'm not gonna judge.

Ingredients

  • 2 and 1/2 pounds chuck roast, (or any cheap steak), chopped into 1-inch pieces*
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil, for searing, divided
  • 1 large onion, chopped
  • 1 (8-ounce can) tomato sauce
  • 2 tablespoons garlic granules
  • 1/2 teaspoon kosher salt
  • 2 tablespoons Better Than Bouillon Beef Base
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 3 cups water, for cooking on the stovetop only

Instructions

  • Chop about 2-3 lbs beef into bite sized pieces. Spread the pieces out in one layer and pat them with a paper towel if they are wet. Sprinkle evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper, turning to get all the sides.
  • Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
  • Add about 1 tablespoon of oil to the pan and swirl to coat. It should start to shimmer if the pan is hot enough.
  • Add pieces of salted beef to the pan, one at a time. Place the pieces so that they are not touching each other (You don't want them to steam. See photos). Cook for about 2 minutes. Use tongs to flip each piece individually to brown all sides. Cook on the second side for 1-2 more minutes.
  • Remove the seared beef to a plate (or directly into your crock pot, if you are slow cooking) and repeat with all of the beef, adding more oil as necessary.
  • Once you have removed the final batch of beef, turn the heat down to medium. Add a little more oil to the pan if it is dry.
  • Add 1 large chopped onion.
  • Saute the onions over medium heat for 4-6 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
  • Add 1 can tomato sauce, 2 tablespoons garlic granules, 1/2 teaspoon kosher salt, 2 tablespoons Better Than Bouillon Beef Base, 1/2 teaspoon black pepper, and 1/2 teaspoon cumin. Stir it all together, scraping up browned bits.
  • Stovetop Instructions: If you are cooking this on the stove, add 3 cups of water and all the seared beef back into the pan. Bring the mixture to a boil over medium high heat, then reduce to a low simmer. You want there to be some bubbling in the pan, but not much. Lots of bubbling is too hot. If the mixture is completely still, turn it up a tiny bit. I usually have my burner set just below medium low, but this really depends on your stove.
  • Cover with a vented lid (tilted, so it's not sealed) and simmer for 2-3 hours, or until the meat is tender enough to be split with a wooden spoon. The gravy should be significantly thicker. Stir occasionally, every 20-30 minutes.**
  • Slow Cooker Instructions: Don't add 3 cups of water!
  • Brown the meat as instructed above. As you brown the beef, add it to the crock pot. Saute the onions and add all the other ingredients. Stir it all together and scrape it over the beef in the crock pot.
  • Stir it to get all the meat coated, then cook on LOW for 6-7 hours.
  • Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it’s at a consistency you like, you can skip that step.
  • It’s important to note that this is not a shredded beef recipe; “Carne Guisada” literally means “Stewed Beef” so you want it to be just like beef stew, but without any veggies.
  • Serve: To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.

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Notes

*I always buy the pre-chopped stew meat that they have ready to go at most grocery stores.
**Not enough gravy? Add 1 cup water to the pan if the meat is still not tender and you liquid is rapidly disappearing. Bring to a boil, but then turn the heat down to lower than where you had it set before (it was cooking off the liquid too fast). 
Do not shred: It’s important to note that this is not a shredded beef recipe; “Carne Guisada” literally means “Stewed Beef” so you want it to be just like beef stew, but without any veggies.
Source: my sister Laura’s husband Adam’s paternal grandmother, who came from a long line of Tejanos.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 5g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Potassium: 709mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg
Course: Main Course
Cuisine: Mexican
Calories: 401
Keyword: braised beef, carne, Crockpot, guidsada, slow cooker, Tacos, Tejano
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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4.95 from 38 votes (25 ratings without comment)

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Comments

  2. 5 stars
    I found this recipe about 3 years ago I think and we have made it numerous times. I am a native Texan but my wife is from Washington state. We currently live in South Dakota and I doubt that there is a restaurant in the whole state that serves it. This recipe has been on repeat in our dinner rotations for a long while but with the price of beef getting so expensive, we made a change that we really like that stretches he meal and cuts the cost per serving. We add about an equal amount of peeled and cubed potatoes for the last 45 minutes or so. The potatoes absorb that delicious flavor. Of course one could add your Tejano beans but beans are not universally enjoyed in my house.

    Reply

    1. Oh wow Glen I LOVE this idea!! What a great way to stretch the beef. Every time I buy chuck roast these days (I’m in CA) I have to take deep breaths, lol. It’s so bad!! I’m sharing with my sister who gave me this recipe. Thank you so much to comment with your review and experience!! There really is nothing like this recipe outside of TX!

      Reply

    1. Shannon, that’s awesome to hear! Thanks for taking the time to leave a review, it means so much. Keep enjoying those tacos :-)

      Reply

    1. Hi Janell, yes, that’s correct. 2 tablespoons of garlic powder probably sounds like a lot, but I promise it just adds to the amazing flavor!

      Reply

  5. 5 stars
    I discovered this recipe a month ago and have made it every week since! This is amazing. Even my 3 and 6 year old love it. Crazy easy to prep and makes the house smell like a mexican restaurant in the best way. We’ve eaten it with homemade flour tortillas with cilantro and onion, in a salad, and with fajitas. My husband will straight up drink the “juice” as he calls it lol. Thank you for sharing this recipe!

    Reply

    1. That juice, though, right Angelica?? So good haha! Glad this was a hit with the whole family. Love hearing this, thank you SO much for taking the time to rate and comment, you are so kind for giving back!

      Reply

  7. 5 stars
    I want to start by saying I usually don’t leave reviews, but I made this tonight. Was one of the best dishes I have ever made according to my husband. It was so good. I added fresh garlic, used beef stew meat and a ribeye. Also made homemade corn tortillas to go with. Other than that followed recipe will be making again for sure.

    Reply

    1. OOh ribeye!! sounds amazing Tera that would be so good! I’m so happy you guys enjoyed this, makes me so happy. Thank you for commenting, it means a lot to me!

      Reply