Traditional Tejano Carne Guisada (Braised Beef for Tacos)
This is an easy Tejano version of the 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, etc. Or pick it all out of the pot with your fingers, I’m not gonna judge.
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.
How to make Carne Guisada
You guys remember these Traditional Tejano Pinto Beans? I’ve got the sister recipe for you today. This Carne Guisada is another recipe from my brother-in-law’s Tejana grandmother. It is so simple, and so good. 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.
Don’t over crowd your meat! Give each piece lots of space.
The original recipe is simmered on the stovetop for a few hours. It’s really low maintenance, but you do have to be home to babysit it a little. I figured out a way to do it in the crockpot; all you have to do is omit most of the water called for.
My sister Laura made this for my whole family over Christmas. 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.
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 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.
To serve this authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla, with these beans on the side. This is my favorite way to eat it, but I also think it would be amazing in burrito bowls, enchiladas, topping a huge salad, in a quesadilla…or just solo with a fork.
Do you guys give up? Or are you thirsty for more?
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Traditional Tejano Carne Guisada (Braised Beef for Tacos)
Serves 6 adjust servingsIngredients
- salt and pepper
- oil
- 2-3 pounds cheap steak or roast, chopped into bite size pieces*
- 1 large onion, chopped well
- 3 cups water
- 1 (8 ounce) can tomato sauce
- 2 tablespoons garlic powder
- 1/2 or 1 teaspoon salt
- 2 tablespoons good quality beef bullion
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
Instructions
Stovetop Instructions:
- Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
- Salt and pepper the beef chunks.
- Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
- Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary. You should only be browning meat for 5-10 minutes total. (You only want to brown the outside, not cook the inside.)
- Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
- Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
- Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
- Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
- Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
- To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
- 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.
Slow Cooker Instructions:
- Don't add 3 cups of water! Read on:
- Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
- 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.
by The Food Charlatan
Source: my sister Laura’s husband Adam’s paternal grandmother, who came from a long line of Tejanos.
You might also like:
Traditional Tejano Pinto Beans:
Adam’s family always serves this Carne Guisada with these glorious beans. Match made in heaven:
My sister Laura likes to serve this Carne Guisada with Spanish Cauliflower Rice for a a low-carb meal! It looks like rice and serves the same purpose but it is indeed cauliflower. It’s soooo good:
Chicken, Tomatillo, and Chipotle Chimichangas:
Eat any of these things with Horchata if you know what’s good for you:
More Mexican-ish beef recipes!
Carne Guisada con Papas from Hispanic Kitchen
Smothered Chile Colorado Burritos from Creme de la Crumb
Pressure Cooker Mexican Beef from Nom Nom Paleo
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Absolutely fabulous. Thank you. My entire family loves this.
Karen I am making this recipe as we speak. I am wondering if I can add potatoes to the slow cooker? The first time I had guisada was in a Texas restaurant and they served it with potatoes. It was scrumptious and I have been looking for a good recipe ever since. I was thinking I could add potatoes to the sow cooker halfway through. What’s your advice?
Hi Pat! Sounds like you know what you’re doing! Yes that’s exactly what i would do. cut potatoes only need like 3-4 hours on low in the crock. It sounds good! Fun twist! Thanks for sharing!
I made it in the crockpot. There was not enough liquid. 1/4 cup water is too little. And 6-7 hours is too long. I did 5 hrs on low and it was burned to the bottom. The first time ever something burned in my crockpot. The dish was very salty. I used bouillon cubes. And 2 Tbs of garlic powder is too much. My husband did not like it. I now have a stomach ache at 2 AM.
Your Carne Guisada recipe is delightful. Thank you.
I’m so glad you enjoyed it Katrina! Thanks for commenting!
This was phenomenal. I made the slow cooker version, and added some canned diced green chiles. Perfection.
Love the chiles addition! Sounds delicious! Thanks for chiming in Renee!
Does 2 tablespoons of beef bouillon seem a lot? It’s 620mg of sodium per tablespoon.
Hi Sara! 2 tablespoons is correct! You can totally use less if you want!
First time viewing and trying from this site. I rarely post but knew after making it I HAD TO. My husband is a huge fan of chili colorado so I admit looking for a recipe for this. I’ve tried so many and all were soooo lacking in flavor. So I went with this recipe because I wanted to do it on the stove AND use stew meat. I have to say this was the BEST RECIPE EVER! I usually tweek recipes, even the first time. I have no idea how/why I didn’t here. But do yourself a favor. Follow the recipe as is. (confession: I did leave out the salt but I really don’t consider that a mod). After reading the reviews I did go out and buy the rather expensive Better Then Bouillon stuff. I think that really made the difference. I honestly didn’t hold out a lot of hope for this dish given the ingredients didn’t look all that great. They actually sounded … boring and bland. But let me tell you… It is neither boring or bland. It is SOOOO DAMN TASTY!
This is definitely going to be on my bi-weekly rotation! Thank you karen!
Oh…. TIP ON THE BROTH: Her advice about lid off to thicken and lid on to make it more liquidy is spot on! I had the lid off and on throughout the simmering and it really does work. The lid off the last 30 plus minutes really did thicken it nicely. I had 2.8 pounds stew meat and simmered 4 plus hours. The meat was still a bit tough after 3 hours. But was PERFECT at 4.5. So don’t be afraid to simmer longer. It doesn’t turn tough with more time. It just starts to fall apart with more time.
Hooray, I’m so glad you enjoyed the recipe Janet! The Better Than Bouillon really does make all the difference :) Thank you so much for your detailed review!
THE best recipe I’ve found. Been looking for YEARS! So perfect!
That is so awesome Patti!! I’m so glad you’ve finally found ‘the one’ :)
Love this recipe have it saved in my iBooks I make it so much
I have received an instapot this pat Christmas from my wife and wondering if you have tried this recipe in one also if you’re guessing to make this please do you will love it I make burritos with it with rice and black beans inside and then smother it with the “gravy” cover it in fresco cheese and sour cream and cilantro mmmmm
Hey Shawn! So glad you are enjoying the recipe! I haven’t tried this in the IP yet but I’m sure it would work great, just find another IP beans recipe and apply the method to these ingredients. And your burritos sound delicious!!
I haven’t made the guisada or the beans yet but I am going to get the jalapeno and the meat as soon as I go out to pick up the first grandkid from school. But your story about the teeth brushing had me laughing out loud SO hard (all by myself) I nearly fell off the side of my chair. Thanks for both the recipes and the laugh.
Haha! You’re my new favorite reader Janet :) I’m so glad it gave you a laugh, I just reread it and now I’m laughing too! I still think I deserve that medal ;) ha! Thanks for commenting, let me know if you get to try the recipe!
Delicious! I love how simple the ingredient list is and it turns out so flavorful. I was nervous adding so much garlic powder but it didn’t stand out at all, just such a good savory flavor. My whole house smelled so good with this pot next to the beans this afternoon! Thanks!
I’m so glad you liked it Bet! Yeah a lot of people get nervous about the garlic powder but it really does work out! Thanks so much for commenting, it’s good to hear from you!
Is it ok if we use only 1lb of beef? If so how do we need to adjust the recipe? Also is there a replacement for the beef buillon?
Hi Sarah! If you only have 1 lb of beef, just half the recipe! and no, there is no replacement really for the bouillon.
Oh, this recipe is just delicious. I just made and devoured a bowlful of this tender meat over a bowl of rice. The gravy is to die for! It will definitely be in my Tried and True rotation! Thanks.
Just a note if you are confused about the bouillon like me! If you are trying to figure out the bouillon cube equivalent, do not use six, which is the actual equivalent of two tablespoons. I used three and it was so salty it was almost inedible!!! I recommend two cubes of beef bouillon.
Thank you for leaving this tip for others Allison! I haven’t tried this recipe with bouillon cubes. They are MUCH saltier than the Better Than Bouillon. Thanks for your recommendation!
I have made this recipe five times and it NEVER disappoints. I have used my regular stock pot and my enamel cast iron dutch oven. The stock pot is easier to handle and I can’t tell the difference, so I’ll stick with the stock pot. I have another batch cooking right now and the house smells amazing. Thank you again for sharing this recipe. BTW, I am in the San Antonio area and this is as authentic as it gets.
Hi there! For the stovetop version, once lowered, do you cook it uncovered?
Great question Margarita! The answer is yes and no! Don’t you love answers like that? ;) I usually leave a lid on but vented (tilted so steam can escape). I check it every 30 minutes or so. If it looks too liquidy, take the top off for a bit. If your liquid is disappearing to quickly, put that lid on (and also maybe lower the heat.) Hope this helps!
That’s exactly what I do as well and it works out great. Just like her pinto bean recipe.
Carne guisada is NOT carne asada! The standard answer when I ask a waitress if her restaurant serves carne guisada is “yes, we have carne asada.” Good grief. Asada can’t compare with guisada for flavor. Those folks serving asada (California, usually), can have it.
Ha! That’s funny Robert. I’ve never thought to ask for it in a restaurant, and I live in CA, so I’m sure even if I did I would be disappointed. Long live Texas! we’ll have to head there to get guisada in a restaurant :)
The 2 tablespoons of garlic powder is too much. I have reduced it down to 1T and it is much better. If you chcnaged it to fresh garlic that would be good, but I don’t know the equation for that.
Hi Duane! Thanks for sharing! I love the recipe as written and have made it many times. But I think garlic levels are a personal preference thing! Thanks for the note!
This recipe is amazing! I did add a little chili powder and ground jalapeno, and the gravy is the star of the show! I made it in my pressure cooker and it turned out great. I pared it with flour tortillas, refried black beans and Mexican rice. This recipe is a keeper!
That sounds like an amazing meal Karen! I have yet to try this in the pressure cooker, that’s a great idea. Thanks for the idea!
Second time I’ve made this (I forgot to post a comment the first time) and let me tell you, I live in South Texas and this is as good as it gets. We couldn’t stay out of it. Each time, I had a poblano pepper that I charred, peeled and added to the recipe. other than that, I followed the recipe completely. I paired this delicious dish with pico and avocado, the Traditional beans recipe and my own Spanish rice. So glad you posed this Karen. Excellent and YUM.
Definitely going to make this. Thank you for the recipe. My favorite food is avocado and this goes good with that.
I agree, avocado is a must with this Carne Guisada! Enjoy!
This was delicious. I cut in half as there is only two of us but as my wife said ..oh yea this is going to get made again. Simple and easy. I made it up a day ahead and kept in refig.
served with rice,lettuce,sour cream and tortillas.
Many thanks
Hi Ray! I’m so glad you liked it! It’s so good in tacos with all the fixins. Thanks for commenting!
Made this with beef stew meat and it was delicious! Definitely will make this again!
I always use stew meat too! It’s so handy to have it all chopped up and ready to go. I’m glad you liked it Jody! Thanks for commenting!
I’m not sure if I cooked the meat to much. Was it JUST supposed to be browning each sidside I think i cooked it a bit more then browning.. also when simmering at the enend do you keep the lid on? Thank you
Hi Jannell, yes, when browning the meat, you do not want to cook the inside. You are just cooking the outside edge on high heat for flavor, it should not take more than 5-8 minutes to brown all the meat you need for this recipe. I will go add the times in since I did not specify. Thank you! And as for keeping the lid on, I usually have a lid on but tilted so it can vent. If it seems too soupy, remove the lid. If all your liquid is evaporating but the meat is not done, put the lid on.
Way too garlicky or salty. Is the recipe correct in 2 tablespoons of garlic powdered? I only used one and it was overwhelming with garlic powder taste. Maybe it should have been 2 teaspoons?
Hi Mike! No, the recipe is correct, I always use 2 tablespoons. I’m sorry it wasn’t for you!
Dying over the toddler tooth brushing story!
Haha! I have another two year old now and she is way easier than this! Those boys ;)
Made this and it was awesome. Served with rice, avocado, sour cream and cheese. Followed recipe to the letter and it was soooooo good. Just a note: if you are using bouillon cubes use six. That works out to two tablespoons of granules.
These beans are so good with all the fixins, right?? I’m so glad you loves it Tanya! Thanks so much for your comment and the tip about the bouillon cubes!
Made this today and let me tell you…..not only was it easy but it was jam packed with flavor. I did a slight change as I added 1 jalapeño with seeds and added a tablespoon of chili powder. I served it over rice and used the tortillas to pick it all up. So good…..a keeper. Thanks!
Awesome! This is so good served with rice and tortillas! I’m so glad you liked it and thanks for the review. Next time, do yourself a favor and make these Tejano beans alongside the Carne Guisada: https://thefoodcharlatan.com/traditional-tejano-pinto-beans-slow-cooker-recipe/
I first had this dish at my neighbor’s house, they’re from Mexico.
I guickly become spoiled to the authenticity .
Some time later I moved away,we list touch.
One day I came upon this recipe ,I tried it the next day.
AMAZING !!!
It is so simple, exceptionally quick prep time,and very inexpensive, you probably have most of the ingredients already.
I’ve been making and serving this dish to friends , family and guests for almost two years.
Please give it a try you’ll love it.
I’m so glad you loved it Rochelle! You are right, it’s so cheap and so delicious. Glad it’s like what you remember!
This is SO good!!! We moved from TX to VA last year and the ONE thing I have missed the most is good carne guisada!!! This was VERY close to my favorite restaurants recipe. I can’t tell you how excited I was when I tasted it! LOVE IT!! I am getting ready to make it for the second time in a week tonight! Thanks for sharing!
Yay! Isn’t it the best when you find a recipe to match a beloved restaurant food?? I love that. I’m so glad it worked out. Thanks for the review and comment Brook! Hope you’re enjoying Virginia!
This beef has earned a place in our food prep rotation! It is so delicious, like lick the pan delicious. I’ve made it both on the stove and in the crock pot- I think the crock pot method is the winner! Plus, I just love using my crock pot cause it’s so easy. This beef is full of flavor, is tender, and can be used for many things (tacos, salads, with rice and beans, with a side of veggies, etc.). I almost-doubled the recipe when I made it for a Mother’s day taco bar and it was a hit. I’m about to make it again (3rd time using the recipe) for this week’s food prep, to be served with a side of cauliflower rice and zucchini.
Hooray I’m glad the recipe has been such a hit Jamie! I love this one! I like the idea of serving with cauli rice and zucchini, that is a great idea!
Made this for dinner after work. It was so good I wanted to eat it all! I did add a little Chipotle powder to give it a kick and left out the water/bouillon all together. It was perfect! Thick and saucy, not soupy.
Ooh I like the chipotle idea! Sounds delicious Anna! Thanks for sharing :)
We were thinking about making this dish but were thrown by the amount of beef bouillon. First, what kind of bouillon did you use – granulated? And is it really two tablespoons?
Hey JT! I always use Better Than Bouillon Beef Base, and yes, it really is 2 tablespoons. Sometimes other brands are much saltier, so be aware of that. This is the only kind I use. You can see a photo of the product in this Beef Barley Soup post. I hope you make the Carne Guisada! It’s a personal favorite!
Thank you for the information. We will get some BTBBB and give it try soon.
Have to try this recipe!!.
You totally do Gary! Hope you enjoy!
I made this tonight with the beans and OMG it was good. Used a chuck roast as it was cheaper than already processed stew meat. The meat cooked in 2 hours and was TENDER. I used more water and tomato sauce and thought it might end up watery but it thickened up nicely and the taste was out of this world!
Awesome Angie! I’m so glad you liked it! This one’s a family favorite.
Hey Karen! Thanks for posting this! We made this one for dinner tonight. We found out last minute that some old-time friends would be in town and wanted to see us so we invited them over for dinner. They came over and smelled the wonderful arome coming from the crockpot. They asked if we had ever made this before and I told them no. The last time we made something for them, it was something we had never made it before. It was pheasant nachos. Pheasants we shot for Thanksgiving. They were nasty. Not only nasty but we spent the evening picking out buckshot from our teeth. Anyways, I put my trust in your recipe and thankfully it was a big hit. Thanks for sharing!
HAHA!!! Curtis. This is the best comment. Ever. I’m glad there was no hidden buckshot in your carne guisada. And that you didn’t have to shoot your own cow.
It TOTALLY should at least earn you a participation medal. (Sidenote: Did you know Alanna brushes her cat’s teeth? I imagine brushing a cat’s teeth is comparable to brushing Truman’s teeth…)
Why don’t you come over and cook dinner at my house tomorrow? I’ll take this.
What!! The cat’s teeth! man that is dedication. I pat myself on the back every time I brush my KIDS teeth.
oh my gawd, you are hilarious!! yeah, the nighttime routine is unfortunately not the best part of the day .. brushing the teeth and flossing. . surprisingly, both of my kids had no cavities at their last dentist visit. I have no idea how this happened. :P love this braised beef . . WOW!
Flossing!?!?! Omg Alice MOM OF THE YEAR AWARD.
Your methods sounds oddly similar to how I brush my dogs teeth. Ha ha! This beef = I’m drooling. Looks incredible, Karen!
Man at least my kid’s teeth aren’t that sharp. I should be counting my blessings that they don’t bite me.
I used to have to sit on you like that to give you medicine, which you would spit back out the side of your mouth. Payback…. :)
I ate this beef for dinner tonight, it was sooo good- and it made my whole house smell wonderful!
I think it is karma!! Noooo!
This sounds like the perfect dinner to make for me and my husband. We can never turn down a good taco recipe.
Thanks Pamela! This is total man food, I bet your husband will love it :)
I used to hate brushing the kids teeth back in the day. So happy that they can actually do it their selfs now. Just wait. It’s amazing. And let’s talk amazing. That beef looks out of this world Karen! Wow. I love anything Mexican and I am so making this next week!! Printing recipe now and pinning! <3
Ooh yay! let me know how it goes Cyndi! PS can’t wait for the independent brushing days. And wiping…TMI? :)
I can only imagine how tricky it would be to brush a kids teeth. I have a tricky time brushing my dogs teeth, and I only do that about once a week, haha! This stewed beef looks amazing Karen!
What about cutting fingernails? That one is death for me. We’re talking full-on pinning down with a dose of threats and/or pleading.
This looks amazing. Definitely a dinner option for this week!
This would be exactly what I’d want on my tacos! I love how succulent the meat looks. I bet it’s fall apart tender. Pinning!