Carne Guisada – If you’re craving something warm and comforting, Carne Guisada is where it’s at. Picture this: tender beef cooked slowly with bell peppers, onions, garlic, and tomatoes until everything melts into a rich, savory sauce. You’ve got the flavors of Mexico coming alive in your kitchen! This dish pairs perfectly with fluffy rice and warm tortillas—making it a true family favorite. Sound good? Let’s get cooking!

The first time I made this, I wasn’t even sure how it would turn out. I remember standing there, stirring the pot, hoping it’d taste as amazing as my kitchen smelled. Well, guess what? It turned out even better than I’d hoped. My husband took one bite, looked at me, and said, “This is it.” My kid? Asked for seconds before finishing the first helping. This Carne Guisada has since become one of those go-to, feels-like-home recipes for us. Trust me, you’ll get hooked on the first bite.

What makes this Carne Guisada truly special?

What’s not to love here? This Carne Guisada is cozy, packed with flavor, and basically does all the work itself as it simmers away. The beef becomes melt-in-your-mouth tender, and the veggies? They cook down into a dreamy, flavorful sauce that just begs to be mopped up with a tortilla. It’s a simple, no-fuss recipe that feels like a warm hug from the inside out—no fancy ingredients, just honest flavors that make you want to savor every single bite.

Beef Shoulder Roast: Here’s the star of the show. Beef shoulder roast (or stew meat) is perfect for low and slow cooking. As it simmers, it becomes melt-in-your-mouth tender and takes on all those amazing spices and flavors. Go for 1-inch cubes here so it cooks up just right.

Lard: Okay, let’s talk lard. It might sound old-school, but that’s where a lot of the magic happens! Lard adds this deep, rich flavor that really takes the dish to the next level. If you don’t have it or want a lighter option, vegetable or olive oil will work, but the flavor won’t be quite the same.

Green Bell Pepper: This is your pop of freshness. The green bell pepper adds a bit of mild sweetness and texture. Chop it rough—no need to be precise—since it’ll cook down into the sauce and just blend right in.

Tomatoes: Fresh tomatoes bring in some natural sweetness and acidity, which balances all the richness. They cook down beautifully, melting into the beef and making the sauce even more flavorful. Go with big, juicy ones if you can!

Onion and Garlic: These two are the backbone of the flavor. Onion adds a mellow sweetness, and the garlic gives a little kick and depth. Rough chopping them is perfect; they’ll break down and blend into the sauce over those three hours.

Cumin: Just a little goes a long way here. Cumin gives a warm, earthy vibe that makes this Carne Guisada feel super cozy and authentic. It’s that “can’t quite put your finger on it, but it’s delicious” flavor.

Flour and Water Mix: This last step makes a big difference! Mixing flour with water and adding it toward the end thickens up the sauce to coat every piece of beef. It’s what makes it feel so rich and hearty—don’t skip this!

Steps To Make Carne Guisada:

First things first—get a large pan on the stovetop and add that lard (or oil if you’re using it). Set the heat to medium and let it warm up.

Now, take the beef shoulder roast and cut it into 1-inch cubes. Toss those pieces right into the pan. Roughly chop up the tomatoes and layer them over the beef.

Time for the bell pepper! Remove the seeds, give it a rough chop (no need to be precise), and add it on top.

Slice up the onion however you like—it’s all going to cook down anyway. Throw that in the pan, too.

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Take the garlic cloves, chop them up nice and thin, and sprinkle over everything. Now it’s time to add some flavor: toss in the cumin, salt, and pepper.

Give everything a good stir so all the flavors start to mix and mingle. You’ll know you’re on the right track when your kitchen starts smelling incredible.

Pop a lid on the pan, lower the heat to its lowest setting, and let it all cook for around 3 hours. Check on it every so often to stir things up and make sure nothing’s sticking.

About 30 minutes before you’re ready to eat, grab a small bowl. Mix the flour and 1/2 cup of water until it’s smooth and there are no lumps, then pour it into the pan. Give it a stir—it’ll start thickening the sauce beautifully.

Let it simmer on low for another 20-30 minutes. By now, the vegetables should have practically melted into the sauce, and the beef will be falling-apart tender.

Serve up this hearty stew with some warm tortillas and a side of Mexican rice. Enjoy every bite!

Tip:

One of the secrets to a truly amazing Carne Guisada is how slow and low you cook it. This is not a recipe to rush—giving it that full three hours on low heat lets the beef turn so tender it almost falls apart. During this time, the tomatoes, bell pepper, onion, and garlic slowly break down, turning into this incredibly rich, flavorful sauce that coats every bite. And here’s a trick: if you want an even deeper flavor, try browning the beef cubes a little in the lard before adding the veggies. It adds a hint of smokiness that makes the dish extra special. This isn’t just a stew; it’s a recipe that rewards you for taking your time. So, grab a good book or throw on a favorite show and let the stove do its magic—you’ll taste the difference!

Frequently Asked Questions:

Can I make this recipe in a slow cooker?

Absolutely! This recipe is perfect for a slow cooker if you want to set it and forget it. Just brown the beef in a skillet first, add everything to the slow cooker, and cook on low for 6–8 hours. Stir in the flour-water mixture about 30 minutes before serving to let the sauce thicken up nicely.

Can I use a different cut of beef?

Yes, you can use stew meat or even beef chuck instead of shoulder roast if that’s what you have on hand. Just make sure it’s a cut that’s good for slow cooking, so it becomes tender. Avoid lean cuts like sirloin since they can end up a bit tough after cooking for so long.

Can I freeze leftovers?

Definitely! Let the Carne Guisada cool completely, then store it in an airtight container. It freezes beautifully for up to three months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat on the stovetop, adding a splash of water if the sauce has thickened up too much.