When you think of Tex-Mex cuisine, Carne Guisada is one of those iconic dishes that come to mind. Known for its tender, slow-cooked beef in a flavorful, spicy gravy, this hearty beef stew is a favorite all across Texas. One of the most popular spots to enjoy carne guisada is Matt’s Famous El Rancho in Austin, Texas, a landmark restaurant known for serving up authentic Tex-Mex cuisine to beef-loving Texans.
In this post, we’ll walk you through an authentic carne guisada recipe that’s rich in flavor and easy to make. Whether you're simmering the beef on the stove in a Dutch oven or using a slow cooker, the result is guaranteed to be a delicious, fork-tender meal.
Try my recipes for The Best Beef Fajitas Made With Wagyu Skirt Steak, Beer Braised Pork Carnitas and King Ranch Chicken Casserole.
Ingredients
- Beef sirloin or beef round steak
- Vegetable oil
- Yellow onions
- Green bell pepper
- Fresh garlic
- Cumin
- Chili powder
- Mexican oregano
- Bay leaf
- Kosher salt
- Black pepper, freshly ground
- Paprika
- Fresh tomatoes
- Tomato paste
- Dark beer
- Water
- Fresh cilantro
See recipe card for quantities.
Instructions
Start by cutting your beef sirloin or beef round steak into 1-inch cubes. The key to a flavorful carne guisada is getting a good sear on the beef. Those browned bits at the bottom of the Dutch oven contribute a ton of flavor to the gravy. Pat the meat dry with paper towels to ensure a good sear. Season the beef with kosher salt and freshly ground black pepper.
Heat the oil in a large Dutch oven over medium-high heat. Cook the beef in batches, making sure not to overcrowd the pan. Sear each piece until browned on all sides. The goal is to develop those flavorful browned bits, known as the Maillard reaction, at the bottom of the pan. Transfer the seared meat to a plate and set aside.
In the same Dutch oven, add more oil, if necessary, then sauté the diced onions and green bell pepper. Cook until the vegetables are softened and fragrant, about 8 minutes. Add the minced garlic and cook for another minute.
Add the cumin, chili powder, Mexican oregano, and bay leaf to the Dutch oven. Stir well to combine. Next, add the fresh tomatoes and tomato paste. Stir to combine and cook for 3-4 minutes.
Add the beer to deglaze the pot, making sure to scrape up all the brown bits from the bottom. This step helps create the flavorful gravy that’s characteristic of great carne guisada.
Next, add a cup of water, then return the browned beef to the pot. Stir well to coat the meat in the sauce. Cover and simmer on medium-low heat for about 2-3 hours, or until the meat is tender and the gravy has thickened.
This dish pairs well with classic Tex-Mex sides like refried beans, Spanish rice and warm tortillas. Top with your favorite garnishes like sour cream, cheddar cheese, pico de gallo and fresh cilantro.
Variations
If you like it spicy, add some cayenne pepper or add a stemmed, seeded and minced jalapeño pepper to the vegetables.
Equipment
The carne guisada in this recipe was made in a Dutch oven, but could have been made in a slow cooker. Rather than simmer it in a Dutch oven, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Storage
Store leftover carne guisada in an airtight container in the refrigerator for up to 3 days.
Top Tip
Make to brown the meat on all sides. Those brown bits add a ton of flavor to the gravy.
Final Thoughts
Inspired by Matt’s Famous El Rancho in Austin, this is the kind of Tex-Mex beef stew recipe that has been enjoyed by generations of beef-loving Texans. Carne guisada is even better the next day. It reheats beautifully, and you can use it for a variety of dishes, like tacos and enchiladas. It also makes amazing breakfast tacos. Just reheat and serve inside fresh flour tortillas with scrambled eggs, cheese, potatoes and pico de gallo. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
South Texas Style Carne Guisada Recipe
Equipment
- 1 Dutch oven or slow cooker
Ingredients
- 3 lbs beef sirloin or beef round steak
- 2 tbs vegetable oil
- 1 each yellow onion chopped
- 1 each green bell pepper seeded and chopped
- 5 cloves fresh garlic minced
- 1 tbs cumin ground
- 1 tbs chili powder
- 1 teaspoon mexican oregano dried
- ½ teaspoon paprika not smoked
- 1 each bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4 each roma tomatoes chopped
- 1 tablespoon tomato paste
- 1 each beer
- 1 cup water
- ¼ cup fresh cilantro chopped
- 1 tbs all-purpose flour optional
Instructions
- Cut the beef sirloin or beef round steak into 1-inch cubes. The key to a flavorful carne guisada is getting a good sear on the beef. Those browned bits at the bottom of the Dutch oven contribute a ton of flavor to the gravy. Pat the meat dry with paper towels to ensure a good sear. Season the beef with kosher salt and freshly ground black pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Cook the beef in batches, making sure not to overcrowd the pan. Sear each piece until browned on all sides. The goal is to develop those flavorful browned bits, known as the Maillard reaction, at the bottom of the pan. Transfer the seared meat to a plate and set aside.
- In the same Dutch oven, add more oil, if necessary, then sauté the diced onions and green bell pepper. Cook until the vegetables are softened and fragrant, about 8 minutes. Add the minced garlic and cook for another minute.
- Add the cumin, chili powder, Mexican oregano, and bay leaf to the Dutch oven. Stir well to combine. Next, add the fresh tomatoes and tomato paste. Stir to combine and cook for 3-4 minutes.
- Add the beer to deglaze the pot, making sure to scrape up all the brown bits from the bottom. This step helps create the flavorful gravy that’s characteristic of great carne guisada.
- Add a cup of water, then return the browned beef to the pot. Stir well to coat the meat in the sauce. Cover and simmer on medium-low heat for about 3 hours, or until the meat is tender and the gravy has thickened.
- If the sauce is too thin, remove ½ cup of gravy and whisk in 1 tablespoon of all-purpose flour. Add it back to the carne guisada and stir to combine. Coo until the sauce thickens, about 10 minutes.
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