Real Recipes From Real Home Cooks ®

carne guisada (mexican beef stew)

(6 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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.

(6 ratings)
yield 10 to 12 servings
prep time 15 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For carne guisada (mexican beef stew)

  • 4 lb
    beef stew meat
  • 3 can
    diced tomatoes
  • 1 bottle
    negra modelo (mexican lager style beer) or guinness
  • 2 can
    green chilies, 4 oz. cans
  • 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 - 5 md
    chipotle peppers in adobo sauce
  • 1 md
    onion, chopped
  • 5
    cloves of garlic, chopped
  • 2 md
    green bell peppers, diced
  • 3 Tbsp
    cilantro, dried
  • 2 md
    serrano chiles, seeds removed
  • 1/4 c
    goya's sofrito, optional
  • flour for thickening if necessary
  • 2
    dozen flour tortillas
  • fresh shredded blend of mexican cheeses
  • cilantro, fresh
  • sour cream

How To Make carne guisada (mexican beef stew)

  • 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
    SUPREME TACO: Heat the beans in a skillet until nice and hot. Then, spread the beans out on the flour tortilla.
  • 6
    SUPREME TACO: 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. 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.
  • 8
    10/20/14 --- Cooked up my Carne Guisada in my Ninja as I had to get it done faster than I usually do with a 8 to 10 hr cook in the traditional crock-pot. I was able to cook it up in 4 1/2 hours. I served it with Mexican rice, cheesy dip & chips for dinner.