Recipe

Authentic Carne Guisada

Tender beef simmered low and slow in a rich chile gravy, finished with a bright squeeze of lime. Cozy, saucy, and made for warm tortillas.

By Matt Campbell

•

4.8

A cast iron pot of carne guisada with tender beef chunks in a glossy brown chile gravy, topped with chopped cilantro, on a wooden table

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Carne guisada is the kind of meal that makes the kitchen smell like you’ve got your life together, even if you absolutely don’t. It’s simple food done with patience: beef that gets seared for flavor, then simmered until it turns spoon-tender in a savory chile gravy that clings to everything in the best way.

This version leans authentic and accessible: no mystery packets, no hard-to-find ingredients, and no fussy steps. Just a solid roux, good spices, and enough time for the beef to go from “kinda tough” to “why is this so juicy.” Grab tortillas, call it dinner, and taste as you go because that’s the whole point.

A cutting board with cubed beef chuck, diced onion, minced garlic, and small bowls of cumin and chili powder prepped for cooking

Why It Works

Big flavor, not big effort: A quick sear plus a simple chile roux builds that deep, Texas-style gravy taste.
Juicy and tender beef: Chuck roast loves a long simmer and turns buttery without drying out.
Gravy that actually coats: Flour toasted in fat (roux) thickens smoothly, so you get sauce that hugs tortillas and rice.
Easy to adjust: Make it mild, spicy, thicker, thinner, more tangy, or more savory with small tweaks at the end.

Pairs Well With

Warm Flour Tortillas
Mexican Rice
Easy Refried Beans
Pico de Gallo

Storage Tips

Carne guisada might be even better the next day. The gravy tightens up and the flavors settle in.

Refrigerate

Cool completely, then store in an airtight container for up to 4 days.

Freeze

Freeze in a freezer-safe container for up to 3 months.
For easy weeknights, portion it into smaller containers so you can thaw only what you need.

Reheat (best method)

Warm in a saucepan over medium-low with a splash of broth or water, stirring until the gravy loosens.
Microwave works too, just cover and stir halfway through so it heats evenly.

Tip: If the gravy looks a little greasy after chilling, don’t panic. Warm it gently and whisk or stir well, it comes back together.

Common Questions

What cut of beef is best for carne guisada?

Chuck roast is the move. It has enough fat and connective tissue to become tender during a long simmer. Stew meat can work, but it’s often a mixed bag and can cook unevenly.

How do I keep the beef tender?

Do two things: sear for flavor, then simmer gently. Keep it at a low bubble, not a hard boil. Boiling can tighten the meat and break the gravy.

My gravy tastes flat. What should I do?

Add a small hit of one of these, then taste: salt, a squeeze of lime, a pinch of cumin, or a dash of hot sauce. If it tastes muddy, a little acid (lime) usually fixes it fast.

Can I make it spicy?

Yes. Add 1 to 2 minced jalapeños with the onion, or stir in cayenne or chipotle powder a pinch at a time. You can also finish bowls with sliced serranos for people who like danger.

Can I make carne guisada in a slow cooker?

Yes, but still make the roux first. Brown the beef and cook the roux and aromatics on the stove, then transfer to a slow cooker and cook on low 7 to 8 hours or high 3 to 4 hours.

What is the difference between carne guisada and carne asada?

Carne guisada is stewed beef in gravy. Carne asada is grilled or seared beef, usually sliced and served more “dry” with toppings.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottomed pot or Dutch oven (best for steady simmering)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring spoons
Whisk (helpful for a smooth roux gravy)

The first time I made carne guisada, I tried to rush it like it was a Tuesday pasta. The result was chewy beef and gravy that tasted like it needed a nap. Then I learned the whole secret is honestly just time and a little attention up front. Brown the meat well, toast the flour, and let the pot do its slow magic. Now it’s one of my favorite “feed everybody” meals, because it feels like comfort food but still tastes bold and alive, especially when you finish it with lime and scoop it up with warm tortillas.

Authentic Carne Guisada

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours 5 minutes

Servings 6

Ingredients

2 1/2 lb beef chuck roast, cut into 1-inch cubes
2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp neutral oil (avocado, canola)
Beef fat and/or oil, as needed (about 1/4 cup total) for the roux
1/4 cup all-purpose flour
1 large yellow onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp chili powder (a mild blend)
1 tsp smoked paprika
1/2 tsp dried oregano
1 bay leaf
4 cups beef broth, preferably low sodium
1 tbsp Worcestershire sauce
1 to 2 tsp apple cider vinegar, to finish
1 tbsp fresh lime juice, to finish (optional but highly recommended)
Chopped cilantro, for serving (optional)

Optional add-ins: 1 diced jalapeño (with the onion), 1/2 tsp cayenne for heat, or 1/2 cup diced potatoes for a heartier pot.

Instructions

Season and sear the beef. Pat the beef dry. Season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Sear the beef in batches so it browns instead of steaming, about 3 to 4 minutes per side. Transfer browned beef to a plate.
Build the roux base. Reduce heat to medium. If there’s a lot of fat in the pot, spoon off a bit. Add beef fat and/or oil as needed to make about 1/4 cup total fat in the pot. Sprinkle in the flour and whisk or stir constantly until the roux turns a deep golden brown, 4 to 6 minutes. It should smell nutty, not burnt.
Cook the aromatics. Add onion and cook until softened, 4 to 5 minutes. Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute, scraping the bottom of the pot.
Toast the spices. Stir in cumin, chili powder, smoked paprika, oregano, and bay leaf. Cook 30 seconds to wake everything up.
Deglaze and simmer. Slowly pour in beef broth while whisking to keep the gravy smooth. Stir in Worcestershire sauce. Add the seared beef and any juices back to the pot.
Low and slow. Bring to a gentle simmer, then reduce heat to low. Cover slightly cracked and simmer 75 to 90 minutes, stirring occasionally, until the beef is fork-tender.
Finish and adjust. Remove bay leaf. Stir in apple cider vinegar, then finish with fresh lime juice. Taste and adjust with more salt, pepper, chili powder, or a splash more broth if you want it looser.
Serve. Spoon over warm flour tortillas, rice, or mashed potatoes. Top with cilantro if you’re feeling fancy, or if your fridge is feeling generous.

Gravy control: If it gets too thick, add broth 1/4 cup at a time. If it’s too thin, simmer uncovered 10 to 15 minutes to reduce.

A spoon lifting tender beef in thick chile gravy from a Dutch oven with steam rising

Nutrition information is estimated.

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