Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.

Ingredients Nutrition


  1. Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
  2. Add onion and garlic and cook until onions are translucent.
  3. Add stock, chili powder, comino, salt, and pepper.
  4. Bring to a simmer and cook for 2-3 hours or until beef is very tender.
  5. In a separate skillet mix flour and oil together to form a roux.
  6. Cook over medium high heat until a dark beige color, about 5 minutes.
  7. Be careful not to let it burn.
  8. Carefully add roux to stewed beef.
  9. Be very careful because it can splatter.
  10. Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
  11. Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.


Most Helpful

This is the Carne guisada my mama used to make! I love everything about this recipe. Sometimes I add diced potatoes to the recipe and eat the meat and potatoes with the tortillas and sometimes I eat the stew with leftover refried beans in the tortillas.

Sher P. September 06, 2016

Thank you. I finally found The Carne Guisada taste that I've been searching for. So simple too. I wouldn't change anything because once I added the roux, it wasn't too saucey any more. I ate it with flour tortilla and nothing else.

girlie9127 December 05, 2008

This was great! Being a native Texan, this was a welcome dish. The next time I make it, though, I'll cut down on the liquid. There was too much gravy for the amount of meat. Served it with hot white rice, and frijoles al chara.

AuntMare October 09, 2004

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