Go Back
–+ servings
Carne Guisada

South Texas Style Carne Guisada Recipe

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’sFamous El Rancho in Austin, Texas, a landmark restaurant known for serving up authentic Tex-Mex cuisine to beef-loving Texans.
This recipe makes 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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Mexican, Tex Mex
Servings 8 servings
Calories 253 kcal

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. Cook until the sauce thickens, about 10 minutes.

Nutrition

Calories: 253kcalCarbohydrates: 3gProtein: 37gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 94mgSodium: 425mgPotassium: 645mgFiber: 1gSugar: 0.4gVitamin A: 397IUVitamin C: 2mgCalcium: 56mgIron: 4mg
Keyword beef brisket, carne guisada, tex-mex
Tried this recipe?Let us know how it was!