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. Originally published March 3, 2015.
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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.
You will love this traditional Carne Guisada Recipe
Carne guisada literally just means “stewed beef.” What’s so special about stewed beef??
First, carne guisada, cooked low and slow, magically turns a cheap cut of beef into super tender, fall apart meat. Its connective tissues are actually an asset, because the low slow heat breaks them down and makes the meat so soft and delectable.
Second, carne guisada is 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–we’re not talking fancy or expensive ingredients. This short list is all you need.
Third, carne guisada has amazing flavor. AND 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!
What is Carne Guisada?
Carne guisada means “stewed beef.” It’s a really simple preparation of slow-cooked beef with beef broth, tomato sauce, onion, garlic, and cumin. We’re making my brother-in-law’s grandma’s Tex-Mex recipe, in case these ingredients don’t match exactly with the carne guisada you might have had in Puerto Rican or Mexican cuisine (now I want to try those versions too!).
What is the origin of carne guisada?
Carne guisada originated in Puerto Rico and spread to Mexican and Tex-Mex cuisine. It’s a simple way to get tender, juicy beef from a cheap, widely available cut.
What you’ll need for Carne Guisada Tacos
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Stew meat or cheap roast (2-3 pounds)
- Onion
- Tomato sauce
- Garlic powder
- Beef bouillon
- Cumin
What is the best meat for carne guisada?
Since carne guisada gets cooked for a long time on low heat, the connective tissues in the meat you choose have a long time to soften. I always just buy the cheap pre-cut stew meat because I’d rather save my meat money for ribeyes some other day. If pre-cut stew meat isn’t available or you’d rather cut it yourself, buy beef chuck or beef round. It may also simply be labeled “beef roast” or “pot roast” (it is indeed the same kind of meat that you can cook as an entire roast).
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.
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.
Here’s a quick overview of how to make this recipe on the stovetop and on the crockpot. Full instructions can be found in the recipe card below!
On the stovetop:
- Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat. Add about a tablespoon of oil to the pan and swirl.
- Salt and pepper the beef chunks and add 1/3 of the seasoned meat to the pan. Brown all sides. Remove to a plate and repeat with the remainder of the meat.
- Add the onions to the pan and saute.
- Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt, beef bouillon, pepper, and cumin.
- Bring the mixture to a boil, then reduce to a low simmer. Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
In the crockpot:
- Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat. Add about a tablespoon of oil to the pan and swirl.
- Salt and pepper the beef chunks and add 1/3 of the seasoned meat to the pan. Brown all sides. Remove to a plate and repeat with the remainder of the meat.
- Add the onions to the pan and saute.
- Add the browned meat and sauteed onion to your 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.
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.
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.
What do you serve with carne guisada?
To serve carne guisada 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.
Here are some of my favorite recipes for serving with carne guisada!
Traditional Tejano Pinto Beans << these are from Adam’s Tejano grandma. They might just change the way you look at beans forever!
Corn Salsa with Lime << This is such a refreshing salsa, perfect for summertime.
How to Make Authentic Pico de Gallo << A must have for a Tex-Mex meal.
Mexican Street Corn Dip << Pass the tortilla chips, you can’t stop with this dip!
Horchata << I can drink this sweet, cinnamon infused rice drink all day long.
Carne Guisada storage
Carne guisada can be stored in the fridge for 3-5 days or frozen for up to 3 months. 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.
Best Carne Guisada Recipe FAQs
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–and carne asada is made from skirt steak. I love both–check out my recipe for Carne Asada Made with Juicy Skirt Steak + the BEST Mojo Marinade!
When I make carne guisada, it thickens up on its own. A gravy is created over the long cook time. However, if you’re unsatisfied with the thickness of the guisada “gravy,” you can add a teaspoon or two of cornstarch to cold water, blend well, and then stir into the slow cooker or pot you’re using to cook the guisada at the very end.
If you’re buying premade carne guisada seasoning…you’re probably in Texas. Ha! But seriously, it’s hard to find that stuff anywhere other than an H-E-B (IYKYK). It includes cornstarch, probably MSG, and then some seasonings you can find easily in any grocery store. For today’s recipe, the only carne guisada seasonings you’ll need are beef bouillon, cumin, and garlic powder. Easy!
This one’s simple–you didn’t cook it low and slow. The type of meat used for carne guisada has lots of connective tissue, and if you tried to cook it too fast or too hot, you didn’t give that connective tissue a chance to break down. It’s worth getting up early and getting that breakdown started!
You might also like:
Chicken, Tomatillo, and Chipotle Chimichangas << so flavorful and satisfying!
Taqueria Style Chicken Tacos << slow cooker and stovetop versions. I LOVE these!
Chile Rellenos Casserole << Dinner or breakfast, you make the call.
Sweet Potato and Black Bean Enchiladas << a healthy vegetarian Mexican-inspired dinner.
Carne Guisada con Papas from Hispanic Kitchen
Smothered Chile Colorado Burritos from Creme de la Crumb
Pressure Cooker Mexican Beef from Nom Nom Paleo
Carne Guisada (Stew Meat for Tacos)
Ingredients
- salt and pepper
- oil
- 2-3 pounds cheap steak or roast, chopped into bite size pieces*
- 1 large onion, chopped well
- 3 cups water
- 8 ounces tomato sauce
- 2 tablespoons garlic powder
- 1/2 teaspoon salt
- 2 tablespoons beef bullion, good quality
- 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.
- 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.
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!
Did you follow the instructions and only use 2/4cup hot water? I’ve only tried the stovetop method and I’m worried that’s wayyyyy too little liquid. Help!
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!