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    You are in: Home / Recipes / Carne Guisada (Mexican Beef Stew) Recipe
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    Carne Guisada (Mexican Beef Stew)

    Carne Guisada (Mexican Beef Stew). Photo by Sheri-BDB

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    EdsGirlAngie's Note:

    A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

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    Units: US | Metric

    • 2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
    • 4 tablespoons flour
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 2 -3 jalapeno peppers, seeded and minced
    • 3 cups beef stock
    • 2 tablespoons tomato paste
    • 4 teaspoons cumin
    • 1 teaspoon chili powder


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
    3. 3
      Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
    4. 4
      Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
    5. 5
      Serve as is, or on rice, or folded into warm tortillas.

    Ratings & Reviews:

    • on July 29, 2011


      We have made this several times now and it never fails to be mouth- wateringly good. I brown the chuck whole (without cubing), then put it all in the crockpot for the day. (Do reduce the beef broth to about 1/2 cup and keep an eye to see if it needs more liquid.) Shred the meat and put it back in the crockpot for about 45-60 minutes to absorb all the delicious juices. Then serve it with warm flour tortillas, salsa, cheese, avocado, and sour cream. With refried or chili beans and/or rice on the side. This is so yummy and mouth-watering that my Mexican-food averse DH loves it and asks for it again and again. This recipe is a keeper!

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    • on May 05, 2010


      More than 5 stars! Absolutely delicious. Years ago, in Lubbock, Texas, there was a little Mexican restaurant called Texas Tony's on the corner, on the way to "The Strip" (where you could buy alcohol since it wasn't sold in town) and they'd sell these fabulous burritos to people as they drove by on the way to the Strip. Everyone was very upset when Texas Tony's closed down. This meat tastes EXACTLY like the meat they put in their burritos. I was so excited to write my review because this recipe was a wonderful find. I cooked it exactly as written but when it was tender I took out the meat and shredded it and put it with the liquid into my crock pot to take to a potluck at the school I work at. It got rave reviews. Thanks for the great recipe!

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    • on December 17, 2012


      This turned out incredibly well. So rich and flavorful. I halved the recipe and browned the whole roast in a heavy pan and transferred it to the crockpot and then sauteed the the onion and peppers until soft adding the broth and scrapping up all the good browned bits from the pan. I pour everything in the crockpot and cooked on low for 5 hours, cooled and refrigerated it and reheated the next day. It was a delicious and comforting meal. Thanks for sharing the recipe, I'm looking forward to making this again.

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    Read All Reviews (71)


    Nutritional Facts for Carne Guisada (Mexican Beef Stew)

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 355.4
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 5.9 g
    Cholesterol 124.7 mg
    Sodium 653.0 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 1.2 g
    Sugars 1.9 g
    Protein 42.7 g

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