Carne Guisada (Mexican Beef Stew)

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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Completely exceeded expectations! After browning the meat, I put it into my slow-cooker, deglazed the pan with the beef stock, poured that in, then added everything else. As soon as it heated up, DH and I were griping that we had to wait all day to eat it, it smelled so good! Served it wrapped up in corn tortillas, and we enjoyed every savory bite! Will definitely make this one again. Thanks!

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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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I love this recipe! I sear the meat and the put everything in the crock pot to cook all day while I am at work. I do not use the full 3 cups of beef broth, I just use enough to cover the meat. Turns out great everytime! Forgot to mention, I made this in a large electric roaster using cubed elk. I called it elke guisada! Got many compliments on it. Thanks for the great recipe!

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i also seared the meat then put it in my crockpot for the day. the meat was very flavorful and yummy. i used it as a filling for enchiladas today adding only cheese when rolling in corn tortillas. topped with tomatoes, green chilies, and more cheese. picky kids ate it up. thanks for posting!

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This was some tasty beef that made some awesome Taco's. May I suggest that you brown the Beef in small batches unless you have a very large Dutch Oven. The meat tend's to "stew" otherwise. I broke my meat browning process into three batches in my 5 quart Dutch Oven. If you like spicy make sure you use 3 jalapeno's.May I also suggest that you stir during the oven cooking every 1/2 hour to prevent burning to the bottom of your cooking vessel ! Thanks for the recipe Angie

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Very good. I just cooked the whole thing on top of the stove. Other than that, made as directed. I will also probably make this with pork and chicken thighs, using chicken broth rather than the beef broth for those. Thanks so much for sharing.

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Living 10 minutes from Mexico in South Texas...I know Mexican food and this was good! Wonderfully tender and great flavor. Added some corn starch to thicken the gravy. Cooked for 2 hours at 350 and turned oven down to 250 until it was time to eat (5 hours later). I stirred the meat too much and the flour came off into globs on the bottom of the pan. I substituted 3 cups of water and beef boulion cube for beef stock, 4 spoonfuls of spagetti sauce for tomato paste, crushed red peppers for chili powder, and omitted the jalapenos. Definately doing this one again and again!

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This is a very good, very authentic recipe. I lived in Mexico City for several years and this dish took me back. I recommend eating this meat with corn tortillas warmed on the griddle. Have a little chopped onion and cilantro on the side to sprinkle on the tacos. I made some mexican rice which complemented it perfectly. I used sirloin steaks that I had frozen several months earlier. When I defrosted them, I could tell they were not going to be great anymore so I was going to make a stew. This recipe worked perfectly to cover the freezer burn taste (gross, I know). Thank you so much!

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This was simple and delicious. The only change I made to the ingredients was to omit the jalepenos. I don't have an oven-safe Dutch oven, so I browned the cubed meat in my large frying-pan, then transfered it to a heavy, metal 9x13 baking pan and covered it with heavy tin foil. It came out fall-apart tender after exactly 2 1/2 hours. I will definitely be making this again.

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This is so delicious, and EASY! Followed recipe, except I browned the meat on my stove top grill pan so I didn't need to use the oil or flour, then put everything in my crock pot. I plan to make this again, and again. Thanks for posting.

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This was delicious!! It smelt so good when it was cooking. I didn't use any jalapenos and only used 1/2 tsp chile powder and it was amazingly good. So easy! I will be making this again soon.

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Delicious! I added some potatoes, and up'd the chili powder....as well as some fresh cilantro. Also threw in a can for diced tomatoes. I used some hatch chilies as I had them in the freezer, and it was a great add! This is a great base, and you can do a lot with it! Thanks for a great recipe. Great served over rice, and made for a nice stew with toasted tortillas and eggs for breakfast! Yum!

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Liked this recipe.I placed everything in the crockpot after browning.Was not able to use the jalapenos as I didn't have any but I am sure it would have given the recipe a kick.

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this is amazing! My husband said it was like eating out at our favorite Mexican restaurant, and being able to eat from the expensive part of the menu. The only change we made was to use a couple dashes of dried diced jalapeno peppers instead of fresh, to cut down on the heat. Even our 4 yr old daughter loved it! We also served it with small flour tortillas to make tacos, or just dip in the yummy sauce, and an equally wonderful homemade spanish yellow rice. You have to try this!

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I used the crockpot after browning. I also used, I think, Guajillo's b/c Jalapeno's would kill my stomach. Other than adding salt, which I never do with raw meat, I felt it needed some.. I used it over Cilantro Lime Rice Cilantro Lime Rice and I mix it w/Green Cilantro Rice Green Cilantro Rice (see notes why). Served with fresh, hot corn tortillas to scoop meat and plentiful sauce up with. Amber

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Made this for our Halloween party and it was yummy!! Mine only had to cook for 2 hours and I served over rice. So good, Thanks!!

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This one WOWED us. Has a nice full-bodied, robust flavor and the most tender texture. Wrapped the beef and sauce up in warmed flour tortillas, burrito-style. Super delicious. Thanks--can't wait to make this one again.

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I made this awhile ago and forgot to rate it. It was FABULOUS! The flavor was amazing. Thanks so much for such a good dish!

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