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. 

Tejano carne guisada with avocado and cilantro on a white plate.
Table of Contents
  1. You will love this traditional Carne Guisada Recipe 
  2. What is Carne Guisada?
  3. What you’ll need for Carne Guisada Tacos
  4. What is the best meat for carne guisada?
  5. How to make Carne Guisada
  6. Carne Guisada storage
  7. Best Carne Guisada Recipe FAQs
  8. Carne Guisada (Stew Meat for Tacos) Recipe

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”).

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

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

carne guisada in a white plate with cilantro and avocado.

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.

browning pieces of beef in a pan.
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.

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:

  1. 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. 
  2. 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.
  3. Add the onions to the pan and saute. 
  4. Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt, beef bouillon, pepper, and cumin.
  5. 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: 

  1. 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. 
  2. 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.
  3. Add the onions to the pan and saute. 
  4. 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.
  5. 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.

a white plate with carne guisada, half an avocado, and cilantro.

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

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–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!

How do you thicken guisada?

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. 

What does carne guisada seasoning have in it?

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!

Why is my carne guisada tough?

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


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Carne Guisada (Stew Meat for Tacos)

4.94 from 30 votes
Prep: 10 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 40 minutes
Servings: 6 Servings
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. 

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.

Notes

*I always buy the pre-chopped stew meat that they have ready to go at most grocery stores.
**If you salted the meat liberally in the first step, then you will need more like 1/2 teaspoon. Start low, you can always add more later.
Source: my sister Laura’s husband Adam’s paternal grandmother, who came from a long line of Tejanos.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 6g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 481mg | Potassium: 714mg | Fiber: 1g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg
Course: Main Course
Cuisine: Mexican
Calories: 236
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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Comments

  1. 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.

    1. 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!

  2. 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.

    1. 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!

  3. 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.

    1. 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 :)

  4. 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. 

    1. 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!

  5. 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!

    1. 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!

  6. 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.

  7. Definitely going to make this. Thank you for the recipe. My favorite food is avocado and this goes good with that.

  8. 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

    1. Hi Ray! I’m so glad you liked it! It’s so good in tacos with all the fixins. Thanks for commenting!

    1. 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!

  9. 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

    1. 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.

    2. 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?

  10. 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. 

    1. 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!

  11. 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!

  12. 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.

    1. 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!

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