Carne Guisada (Mexican Beef Stew)

"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."
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by seal angel photo by seal angel
photo by sheriboren photo by sheriboren
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
Ready In:


  • 2 12 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


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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. kayc1218
    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!
  2. southern_gal12000
    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!
  3. mimkblog
    This is a great recipe for a Texas-Mex beef stew. I love to use it to make burritos and freeze them. They are then reheated in the microwave. So good!
  4. Lucky in Bayview
    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.
  5. learningangie
    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!


  1. Elielia
    For crockpot, use half of the liquid and add additional liquid if needed. You probably won't need it. Cook on High.
  2. lmdhay15
    Added more veggies to the mix ...
  3. zastroznjemje
    I used buillon cubes and lager beer instead of beef broth. Doubled the garlic as well.
  4. Keisha J.
    1-2 tsp salt 1/4-1/2 of a medium bell pepper instead of jalapeño peppers 2-3 bay leaves, occasionally 4-5 cloves of garlic
  5. mccollfood
    This recipe reminds me of a dish my Mom used to make. Here are the changes I made... No tomato paste, 2 Tblsp minced garlic, 1 can stewed diced tomatoes with jalapenos, 32 oz beef stock, Red onion. I cook it in the crock pot on low for 8-9 hours



Find More Recipes