Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Carne Guisada
A rich South Texas beef stew simmered in a savory chili gravy until fork-tender, classic served over rice or with tortillas.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat 2 tablespoons oil in a Dutch oven over high heat and sear the beef in batches until browned on all sides; remove and set aside.
- 2
Add the remaining oil to the pot, whisk in the flour, and cook for 1 minute to form a roux.
- 3
Add the onion, bell pepper, and garlic, and saute until softened, about 5 minutes.
- 4
Stir in the diced tomatoes, beef broth, chili powder, cumin, salt, and pepper, scraping up any browned bits.
- 5
Return the beef to the pot, cover, and simmer on low for 1.5 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened.
- 6
Serve hot over rice or spooned into warm flour tortillas.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving585
Calories
52 g
Protein
9 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Carne guisada means stewed meat, and in South Texas Tex-Mex cooking it usually points to beef simmered until tender in a thick chili gravy. It sits close to northern Mexican guisados, but the flour-thickened gravy and tortilla-or-rice serving style are very much part of the Texas table.
Listahan note
This version keeps the pantry list straightforward and puts the work into browning the beef, building a quick roux, and giving the chuck enough time to soften. The goal is spoonable gravy that clings to rice or tortillas without turning pasty.
Technique cues
- Brown the beef in batches so the cubes sear instead of steaming; those browned bits become the base of the gravy.
- Cook the flour briefly in the oil before adding vegetables so the gravy tastes savory and toasted rather than dusty.
- Keep the simmer low and steady. Chuck roast gets tender with time, but a hard boil can tighten the meat and make the gravy reduce too fast.
Kitchen flow
- Parallel prep
- Dice the onion and bell pepper while the first batch of beef browns, then mince the garlic before starting the roux.
- Make-ahead
- Cook the stew fully, chill it, and reheat it gently; the gravy settles and tastes more rounded after a rest.
- Leftover move
- Spoon leftovers into warm tortillas with rice and a little chopped onion for quick carne guisada tacos.
- Cleanup rhythm
- Scrape the pot thoroughly when the broth goes in, then soak the Dutch oven right after serving so the chili gravy releases easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Beef chuck roast
Main stew meat
Purpose: Chuck has enough connective tissue and marbling to become tender during the long simmer.
Handling: Cut it into even 1-inch cubes and pat it dry before searing for better browning.
Adaptation: Beef stew meat can work if it is cut from chuck; leaner cuts may cook faster but will not feel as rich.
All-purpose flour
Gravy thickener
Purpose: Flour turns the oil and pan drippings into a roux that gives carne guisada its soft, clingy gravy.
Handling: Whisk it into the hot oil and cook for about a minute before adding the vegetables.
Adaptation: A cornstarch slurry can thicken near the end, but it gives a smoother, less toasted gravy.
Onion, bell pepper, and garlic
Aromatic base
Purpose: These vegetables build the familiar Tex-Mex background flavor under the chili powder and beef.
Handling: Dice the onion and bell pepper small enough to soften into the gravy, and add the minced garlic after they start to relax.
Adaptation: Poblano can replace bell pepper for a deeper green-chile note.
Diced tomatoes
Acid and body
Purpose: Tomatoes loosen the roux, add brightness, and help the gravy taste less heavy.
Handling: Add the full can with its juices and scrape the pot well once it hits the browned bits.
Adaptation: Crushed tomatoes make a smoother gravy; fire-roasted diced tomatoes add a slightly smoky edge.
Beef broth
Simmering liquid
Purpose: Broth carries the chili powder and cumin through the gravy while giving the beef enough liquid to tenderize.
Handling: Add it gradually if the roux looks tight, scraping the bottom of the pot as you stir.
Adaptation: Water works in a pinch, but the finished gravy will need more careful seasoning.
Chili powder and ground cumin
Tex-Mex seasoning
Purpose: Chili powder gives the gravy its red color and chile flavor, while cumin adds the earthy note people expect in this dish.
Handling: Stir them into the liquid so they bloom evenly and do not clump against the flour.
Adaptation: Add a pinch of smoked paprika if your chili powder is very mild and you want more depth.
Technique notes
- Do not rush the sear. If the pot is crowded, the beef will shed liquid and you will lose the browned base that makes the gravy taste deep.
- After the roux forms, keep the spoon moving around the bottom corners of the pot so flour does not catch and scorch.
- If the gravy gets too thick before the beef is tender, add a small splash of broth and continue simmering covered.
Ingredient swaps
- Thicker gravy path
- Simmer uncovered for the final 10 minutes if the beef is tender but the gravy still looks loose.
- Cornstarch finish
- Skip the flour roux and thicken near the end with a cornstarch slurry for a glossier, less roux-like sauce.
- Pepper variation
- Use poblano instead of bell pepper for a deeper chile flavor without changing the basic method.
- Weeknight shortcut
- Cut the beef slightly smaller and use a wide Dutch oven so it tenderizes faster and the gravy reduces more evenly.
Serve alongside
- Mexican red rice
- Warm flour tortillas
- Refried pinto beans
- Cilantro-lime slaw
- Lime agua fresca
- Iced black tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the stew with its gravy in a sealed container for planned leftovers.
- Reheat gently on the stovetop with a splash of broth or water, stirring until the gravy loosens.
- Freeze in meal-size portions, thaw overnight in the refrigerator, and simmer briefly to bring the gravy back together.
Equipment
- Dutch oven or heavy-bottomed pot
- Tongs for turning beef
- Wooden spoon or flat-edged spatula
- Chef's knife and cutting board
Make this household-aware
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