This Mexican-style carne guisada turns beef stew meat into a tender, deeply savory stew with tomatoes, ancho chile, potatoes, and warm spices. It is a flexible stovetop braise: the beef softens as it simmers, while the sauce thickens around the vegetables, making it an easy fit for tortillas, rice, or both. Carne guisada varies by region and family; this version takes a tomato-and-chile approach rather than claiming to be the only traditional one.
Ingredients
- 2 lb (900 g) beef stew meat, cut into roughly 1½-inch (4 cm) pieces
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or avocado oil
- 1 large yellow onion, about 8 oz (225 g), diced
- 4 garlic cloves (about 12 g), finely chopped
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (7 g) ancho chile powder
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano, or regular dried oregano
- 2 tbsp (32 g) tomato paste
- 1 can crushed tomatoes, 14½ oz (411 g)
- 2 cups (475 ml) low-sodium beef broth
- 1 tbsp (15 ml) apple cider vinegar
- 1 bay leaf
- 1 medium russet or Yukon Gold potato, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 medium green bell pepper, about 6 oz (170 g), seeded and cut into 1-inch (2.5 cm) pieces
- ½ cup (120 ml) water, as needed to adjust the sauce
- ¼ cup (10 g) chopped fresh cilantro
- 1 lime, about 1½ oz (45 g), cut into wedges for serving
Instructions
- Prepare and season the beef. Pat the beef dry with paper towels; this helps it brown instead of steam. In a bowl, toss it with the salt and black pepper. Dice the onion, chop the garlic, and cut the potato and bell pepper before you start cooking so they are ready when needed.
- Brown the beef. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add the beef in a single layer, working in batches if necessary. Brown the pieces on several sides, about 12 to 15 minutes total. Transfer them to a plate. Avoid crowding the pot; if the meat releases liquid, let that moisture cook away before expecting a good sear.
- Build the chile-tomato base. Reduce the heat to medium. Add the onion and cook, stirring and scraping up browned bits, for about 5 minutes, until softened. Stir in the garlic, flour, ancho chile powder, cumin, and oregano for 1 minute. Mix in the tomato paste and cook for another minute. The flour should coat the onions and spices without forming dry clumps.
- Start the braise. Pour in the crushed tomatoes, beef broth, and vinegar, stirring to loosen anything stuck to the pot. Return the beef and any juices on the plate to the pot, then add the bay leaf. Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and simmer gently for 1 hour 30 minutes. Check occasionally: the surface should show only a few small bubbles, not a vigorous boil. Add a splash of the measured water if the sauce becomes very thick before the beef is tender.
- Add the vegetables. Stir in the potato and bell pepper. Cover and simmer for about 25 minutes, until the potato is fork-tender and the beef yields easily when pressed with a fork. If the beef is still chewy, keep simmering and check it again in 10-minute intervals; stew meat pieces can differ in size and tenderness. For food safety, use a food thermometer to check a thick piece of beef: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This braise cooks well beyond that point to become tender.
- Finish and serve. Remove the bay leaf. Check that the sauce is thick enough to cling to the beef; simmer uncovered for a few minutes if it is thinner than you like, or stir in a little water if it is overly thick. Taste and adjust the salt, then stir in the cilantro and a squeeze of lime. Let the stew stand covered for 5 minutes before serving.
Tips
- Choose a gentle simmer. A hard boil can make beef tighten and can break the potato into the sauce before the meat is tender. Keep the heat low and check the pot from time to time. If your burner runs hot, move the pot to a smaller burner or use a heat diffuser.
- Brown in batches. Leave room around the pieces so moisture can evaporate. If the pot is crowded, the beef will steam and the sauce will have fewer browned bits to build flavor from. The browning is worth the extra few minutes.
- Adjust the chile to your pantry. Ancho chile powder gives mild warmth and a fruity, raisin-like depth. If it is hard to find, use 2 teaspoons (4 g) regular paprika plus ½ teaspoon (1 g) cayenne for a different, less fruity flavor; reduce the cayenne for a mild stew. Mexican oregano has a more citrusy, earthy character than Mediterranean oregano, but regular dried oregano works well here.
- Let the sauce guide you. Beef stew meat and canned tomatoes vary in moisture, so add the listed water only as needed. If the finished stew tastes flat, try a small extra splash of vinegar or lime before adding more salt; a little acidity can bring the tomato and chile flavors into focus.
Serving Suggestions
Serve the stew hot in shallow bowls, with warm corn or flour tortillas for scooping up the sauce. Steamed white rice is another simple partner, and Mexican-style rice works if you want a fuller plate. For a larger meal, add refried or whole pinto beans and a crisp cabbage salad dressed with lime. Keep the toppings fresh and uncomplicated: cilantro, lime wedges, finely diced white onion, or sliced radishes all add contrast without covering up the braise.
If you are serving it buffet-style, keep the pot covered between portions so the beef stays moist. Put extra tortillas and lime on the table, and offer a mild salsa or pickled jalapeños on the side for people who want more heat. The stew is substantial enough to serve on its own, but it also works spooned over rice or tucked into a bowl with beans.
Variations
Make it closer to a chile-forward guisada. Replace the ancho powder with 2 dried guajillo chiles (about 10 g), stemmed and seeded. Cover them with hot water for 15 minutes, drain, then blend with the tomatoes and a little broth until smooth. Guajillos are less readily available than chile powder; if you cannot find them, use the ancho version above. The blended chiles make the sauce brighter and slightly more complex.
Add heat or make it milder. For a hotter pot, add one seeded and finely chopped jalapeño with the onion, or stir in a little chipotle powder. For a mild version, use sweet paprika in place of the ancho powder and omit any hot chile. Remember that chile powders vary in strength, so taste the sauce before adding more.
Change the vegetables. Carrots, about 1 cup (130 g) cut into chunks, can be added with the potato. For a less starchy stew, leave out the potato and serve the beef over rice instead. You can also use a poblano in place of the bell pepper for a more pronounced chile flavor; poblano is usually mild but can vary.
Use another suitable cut. Chuck roast cut into 1½-inch (4 cm) cubes is a good replacement for packaged stew meat and may cook at a similar pace. If the pieces are larger, allow extra braising time and judge tenderness rather than relying only on the clock. Leaner cuts can turn dry before they become as silky, so keep them covered and simmer gently.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow covered container. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills; that is normal. For longer storage, freeze the cooled stew in meal-size airtight containers for up to 3 months for best quality. Leave a little room at the top for expansion, and thaw overnight in the refrigerator when possible.
Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in a microwave-safe dish. Stir occasionally and add a splash of water or broth if the sauce is too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer; bring stovetop portions to a steady simmer while stirring so they heat evenly. Avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
Can I make this with frozen beef stew meat?
Thaw the beef in the refrigerator before cooking, then pat it dry and follow the browning steps. Frozen pieces release moisture and will not brown properly, and they can cool the pot unevenly. Do not thaw raw beef on the counter.
Why is my beef still tough after simmering?
It probably needs more time, or the pot may have been boiling too hard. Stew meat often comes from well-worked muscles that become tender with a long, gentle braise. Keep the lid on, maintain a low simmer, and check again in 10-minute intervals until a fork can break the beef apart easily.
Can I make the stew ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The flavors settle as it rests, and the sauce may thicken in the refrigerator. Add a little broth or water during reheating if needed. Keep fresh cilantro and lime for serving rather than mixing them in before storage.
Can I make it in a slow cooker?
For the best flavor, brown the beef and cook the onion, garlic, flour, and spices in a skillet first. Transfer them to the slow cooker with the tomatoes, broth, vinegar, and bay leaf. Cook on low until the beef is tender, usually about 7 to 8 hours depending on the cooker and meat pieces. Add potato and pepper during the final 2 to 3 hours so they do not overcook. Check tenderness and safe temperature rather than relying on the clock alone.
Is this stew very spicy?
No. Ancho chile powder is generally more fruity and earthy than sharply hot, so the recipe has moderate chile flavor rather than intense heat. Spice levels differ among products. For a very mild stew, use paprika instead; for more heat, add a small amount of cayenne or chopped jalapeño and taste as you go.
What if the sauce is too thin or too thick?
If it is thin after the beef and vegetables are tender, simmer uncovered for several minutes, stirring now and then. If it is too thick, stir in water or broth a tablespoon or two at a time. Avoid adding a large amount at once, since it can dilute the chile and tomato flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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