Carne Guisada (Mexican Beef Stew)

Submitted by EdsGirlAngie

"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."

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photo by A Marsteller

Ready In:: 3hrs
Ingredients:: 10
Serves:: 6

ingredients

2 ¹⁄₂ 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

directions

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.

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Reviews

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!

kayc1218
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!

southern_gal12000
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! http://bit.ly/1O0rW1r

mimkblog
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.

Lucky in Bayview
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!

learningangie

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Tweaks

For crockpot, use half of the liquid and add additional liquid if needed. You probably won't need it. Cook on High.

Elielia
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

mccollfood
Awesome stew! Making it as I write and the spoon sampling I'm tasting is great. I did substitute 1/2 cup canned petite dice tomatoes for tomatoe paste,and I used beef bouillion instead of beef stock . I'm cooking it slowly on the top of the stove, seems to be doing just fine. I've been looking for a mexican stew for a long time that is easy and taste good, and I've just found it. Making homemade mexican rice to put it over. Bon Apetite All!

diamondlil2259
I liked this alot!! I'm from South Texas - 10 miles from the border and I thought this tasted like real mexican food. Instead of jalapeno peppers, I used a can of green chilies because thats all I had on hand, I also used a crockpot. I made everything the night before, I even browned the meat and the next morning just threw it in a crockpot on low for about 8 hours. It was just perfect when I got home, thanks for the post.

sgvgngjg
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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