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Rio Grande Valley Style Carne Guisada

Rio Grande Valley Style Carne Guisada created by anniesnomsblog

This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • Cube meat (about 1"), removing all fat and gristle.
  • Sear meat in oil.
  • Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
  • Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
  • Grind the hot cumin seeds with a mortar and pestle.
  • Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
  • Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
  • Add tomato sauce, chili powder and paprika.
  • Continue to simmer for another 15-20 minutes.
  • While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
  • Stir the flour and oil constantly until the flour turns a light golden brown (roux).
  • Add the roux to the meat and continue to simmer for about another 30 minutes.
  • Serve carne guisada with rice and beans and flour or corn tortillas.
  • Note: can speed the cooking time by using a pressure cooker.
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RECIPE MADE WITH LOVE BY

@PanNan
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@PanNan
Contributor
"This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl."
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  1. Julissa M.
    Can I quadruple this recipe if I wanna make for about 15 people? Any suggestions/recommendations?
    Replies 1
  2. brianmacy
    Fantastic. Family loved it and I'll be making it again.
    Reply
  3. Hazel R.
    I made this recipe for Carne Guisada it was very good, I did everything that the recipe said but for me it was too running it should be like a gravy. So the next time I make it I will only use two cups water. Also for the last 30 minutes used the pressure cook on the soup & stew button..
    Reply
  4. lollylou707
    Made this today in the Crock-Pot. It turned out to be outstanding! I substituted 1/4 cup tomato paste for the 1/2 cup tomato sauce because that's what I had on hand. And I waited till the very end to make the roux. I basically put everything together in the Crock-Pot on low for 8 hours EXCEPT the oil and flour. Right before we were ready to eat I made the roux in a medium sized pot and then added everything from the crock pot into it stirring gently. It thickened up perfectly and tasted amazing.
    Reply
  5. Mg75payne
    I gave it four stars because it didn’t have the instructions for the pressure cooker which is why I wanted to make it to begin with. I also used some suggestions from other posts which helped a lot! I think the posts from others made all the difference. TO USE AN INSTANT POT: I just hit the “meat/stew” button and it came out great. However, I used a chuck roast since that is what I had. It was delicious and I highly recommend it! Used a pablano, a boullion cube and more spices as per other commenter’s suggestions. I also used a can of diced tomatoes since I didn’t have a whole tomato on hand. That also worked well.
    Reply
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