Carne Guisada
Tender chunks of beef slowly simmered in a rich, cumin-scented gravy with onions, peppers, and tomatoes. This Tex-Mex comfort classic delivers deep, savory flavor with a gentle warmth, perfect for spooning over rice or sopping up with warm flour tortillas.
For 4 servings
- prep · ~20 min
Season and sear the beef.
1.Pat the beef cubes dry with paper towels.2.Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering.3.Working in batches, sear the beef on all sides until deeply browned (about 8 minutes per batch).4.Transfer seared beef to a plate and set aside.TIPDon't crowd the pot — overcrowding steams the meat instead of searing it. - saute · ~10 min
Sauté the vegetables.
1.Add the remaining 1 tablespoon of oil to the same pot.2.Add diced onion and bell pepper; cook until softened (about 5 minutes).3.Add minced jalapeño and garlic; sauté until fragrant (about 1 minute).4.Add diced tomatoes, cumin, chili powder, smoked paprika, and oregano; cook until tomatoes break down (about 3 minutes).TIPScrape up the browned bits from the bottom of the pot — that's pure flavor for the gravy. - simmer · ~120 min
Simmer until beef is fork-tender.
1.Return the seared beef and any juices to the pot.2.Pour in 2 cups of water and add salt and pepper.3.Bring to a boil, then reduce heat to low.4.Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is very tender and the gravy has thickened.TIPIf the gravy thickens too much before the beef is tender, add a splash more water. - garnish
Garnish with fresh cilantro and serve hot.
Ladle into bowls and sprinkle generously with chopped cilantro. Serve with warm flour tortillas or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef cubes very dry before searing to ensure a deep brown crust forms.
- 2Let the seared beef rest on a plate, not in a pile, to keep the crust intact.
- 3For extra depth, toast the cumin and chili powder in the hot oil for 30 seconds before adding tomatoes.
- 4Simmer uncovered for the last 30 minutes if the gravy is too thin — it will concentrate beautifully.
- 5Make ahead: the flavors deepen overnight; simply reheat gently on the stovetop.
- 6Store leftovers in the fridge for up to 4 days or freeze in airtight containers for 3 months.
Adapt it for your goals.
Low-oil
Sauté the vegetables in ¼ cup water or broth, and sear the beef in a single batch with just 1 tablespoon oil — the braising liquid still creates a rich sauce with far less fat.
high proteinHigh-protein
Replace half the beef chuck with cubed lean sirloin or bison; reduce simmer time by 30 minutes to keep the meat tender without excess marbling.
jainJain
Omit garlic and onion; use asafoetida (hing) and extra cumin for depth, and swap water for vegetable broth. This keeps the dish savory while respecting Jain dietary restrictions.
smoky sweetSmoky-sweet
Add one chipotle pepper in adobo sauce (minced) along with the tomatoes, and stir in a tablespoon of dark brown sugar — the smoky heat and molasses sweetness echo Tex-Mex slow-cooked flavors.
tomatillo versionTomatillo-version
Replace the diced tomatoes with 4 tomatillos (husked, rinsed, and chopped). The tangy, herbal flavor of tomatillos brings a lighter, more Mexican-style sour note to the gravy.
Why this is on our healthy list.
High-Quality Protein
Beef chuck provides a concentrated source of complete protein, essential for muscle repair and satiety, with about 25 grams per serving.
Rich in Iron and B12
This dish delivers heme iron and vitamin B12 from the beef, supporting healthy red blood cell production and energy metabolism.
Antioxidant Vegetable Base
Onions, bell peppers, tomatoes, and jalapeño supply vitamin C and various phytochemicals that support immune function.
Digestive Support from Cumin
Cumin has traditionally been used to aid digestion, and its aromatic compounds may help reduce bloating after a rich meal.
Frequently asked questions
Yes, beef brisket or bottom round work well, but avoid lean cuts like sirloin — they may dry out during the long simmer. Chuck is ideal for its marbling and collagen.
