Carne Guisada (Mexican Beef Stew)

Kim Biegacki Recipe

By Kim Biegacki pistachyoo

While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew.
I had to learn how to make it myself because since I left Texas I have not been able to find this at any Mexican restaurant, in Ohio that is. Not sure why, because if I owned a Mexican restaurant it would be on the menu EVERY day!!
It is incredible and anyone that tries it falls in love with it too. Now, you can adjust this to your spicy heat level by omitting some of the peppers but they do add to the unique flavor of this stew.
I just made this last night and let it cook in the crockpot on low for 10 hours. When we woke in the morning the aroma of this stew was drifting through the entire house! Oh my......I couldn't wait and had a Carne Guisada taco for breakfast. LOL
This can also be eaten over some rice or even noodles too. I always eat this in a flour tortilla with some Mexican cheese and a small dollup of sour cream.


Recipe Rating:
 5 Ratings
Serves:
10 to 12 servings
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Ingredients

4 lb
beef stew meat
3 can(s)
diced tomatoes
1 bottle
negra modelo (mexican lager style beer) or guinness
2 can(s)
green chilies
3/4 c
fire roasted jalapenos, finely chopped
2 Tbsp
ground cumin
1 Tbsp
ground coriander seed
1 1/2 Tbsp
chili powder
1 1/2 Tbsp
badia's complete seasoning
4 Tbsp
adobo sauce
3 medium
chipotle peppers in adobo sauce
1 medium
onion, chopped
7
cloves of garlic, chopped
2 medium
green bell peppers, diced
3 Tbsp
cilantro, dried
2 medium
serrano chiles, seeds removed
2 Tbsp
goya's sofrito, optional
flour for thickening if necessary
FOR CARNE GUISADA TACOS
2
dozen flour tortillas
fresh shredded blend of mexican cheeses
fresh chopped cilantro
sour cream

Directions

1
Gather your ingredients.
2
Rinse off the beef cubes and pat dry. Place flour in a bag or bowl and coat the beef cubes. Next, heat your oil in a pan and brown the meat for about 5 minutes and then place in your crockpot.
3
Next, saute your onions, garlic and bell peppers. Pour your bottle of beer over the meat in the crock pot and then add your sauteed vegetable. Next, add the rest of your ingredients. No need to cut up the chipotle or serranos as they break down while cooking. Cook this on low and slow for 8 to 10 hours.
Serve in warm flour tortillas with shredded cheese and a small dollop of sour cream if desired or a squeeze of lime and fresh cilantro.

(This is a thick stew, so if it's not thick enough add a mixture of flour and water.)
4
SUPREME TACO:
Alright, now if you really want this Carne Guisada to go along way you can make a Supreme Taco and the base starts with refried beans.
5
Heat the beans in a skillet until nice and hot. Then, spread the beans out on the flour tortilla.
6
Add your Carne Guisada on top of beans, maybe 4 pieces of meat and a generous amount of Mexican cheese blend. Next, add sour cream and some fresh chopped cilantro too.

Now, if you are going to make this for a larger crowd make up the tacos yourself and wrap then in a square piece of tinfoil. You can get a nice big box of already cut square tinfoil at Sam's Club. When you wrap them up the cheese is going to melt and they are just wonderful.
7
11-26-13 ---Made this for Girl's Night In which was perfect for the chilli night we had here in Ohio. I served it with some Mexican rice, warmed tortillas and a non-alcoholic Sangria. We had a broccoli salad before and apple dumplings w/vanilla ice cream for dessert.
  • Comments

  • 1-5 of 89
  • user
    sherry monfils smonfils - Oct 17, 2011
    This sounds spicy and delicious!!!
  • user
    Kim Biegacki pistachyoo - Oct 17, 2011
    Thanks Sherry, I hope you enjoy. It is spicy but not burn your mouth spicy. I think it is because the peppers cook down while in there. It was the first time I added real serrano chilies and it just added a really nice heat to it. I usually only do chipotle peppers and green chilies that give heat.
  • user
    sapa all sapa - Oct 17, 2011
    this sounds great hope i can find a bottle of the mexican beer you suggest, if i cannot do you have another type i can use. also do you use a 7 oz. or 4 oz. can of the green chilis?
  • user
    Kim Biegacki pistachyoo - Oct 17, 2011
    I believe the can was a 4 oz. but 7 oz. would be good too. I love the litle green chilies. If I would have had 2 cans I probably would of put 2 in. I try and stock up on them but the cupboard is bare right now. LOL.....any dark beer will work fine.
  • user
    Rose Rauhauser NewYorkWoman - Oct 17, 2011
    Hi Kim: can't wait to try this, I am not sure if I can find the Mexican beer either, so do you suggest a dark beer or a particular flavor to the beer and again, about the spice, my stomach can't take it but my husband and kids love it, can I put some sour cream on top of mine to mask the spice for me and just how hot and spicy is it on a scale of 1 to 5, with 5 being the hotest??? Thanks Kim...hugs