Carne Guisada

TexMex Beef stew made with Chuck Roast, slow simmered with garlic and a little chile peppers and served with warm tortillas. This recipe is not your everyday beef stew it is unlike no other. Breakfast lunch or dinner, this is a classic delicious dish from the Rio Grande Valley.
Course Breakfast, Dinner, Lunch
Cuisine Tex-Mex
Keyword Carne Guisada, Rio Grande Valley
Servings 6 Servings


  • 2 lbs Chuck Roast trimmed of all the fat and cut in 1/2 inch cubes
  • 2 tbsp Vegetable oil can substitute with olive oil
  • 1 Cup Green bell pepper Chopped
  • 1 Cup Chopped Onions
  • 4 Cloves Minced Garlic
  • 1 whole Serrano Chile minced Optional
  • 1/2 Cup Tomatoes Chopped
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 1/2 tsp Ground Cumin
  • 1 tbsp Flour
  • 1 tbsp Chilli Powder
  • 1 tbsp Paprika
  • 1/4 tbsp Oregano leaves
  • 2 Cups Water


  • Cut the chuck roast into 1/2 inch cubes.
  • Heat the oil in a large skillet over high heat.
  • Add the meat and brown, stirring occasionally for about 10 minutes. Your goal is to brown and seal the meat.
    Carne Guisada Browned
  • Add water and wait until it begins to boil, lower the heat to medium. Continue cooking for 30 minutes
  • Add oregano, cumin, ground pepper, serrano pepper, salt, and garlic. Continue to cook an additional 30 minutes.
  • Add the remaining spices with the exception of the flour. Reduce the heat to low and simmer an additional 1 hour or until meat is very tender. 
  • Add water as required.
  • In a small cup combine 3 tablespoons of cooking liquid with the flour. Stir to remove any lumps, then add to the Carne Guisada, mixing well until evenly thickened
    Cooked Ready to serve Carne Guisada