If you're craving comfort food that wraps you in flavor and tradition, this Carne Guisada Stew with Potatoes and Warm Tortillas is the one. This dish is a hearty, slow-simmered stew made with tender beef chunks, aromatic spices, and buttery potatoes all swimming in a savory, rich gravy. Served with warm tortillas on the side, it’s the kind of meal that brings people together—no frills, just honest, soul-satisfying food. Whether you’re reminiscing about your abuela’s kitchen or just diving into mexican food recipes authentic for the first time, this stew captures the essence of a traditional carne guisada dish.
Hearty Carne Guisada Stew with Potatoes and Warm Tortillas
Prep Time 25 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Tex-Mex
Dutch oven or heavy-bottomed pot This retains heat well and ensures even cooking. A deep skillet with a lid is a fine alternative.
Wooden spoon or heat-resistant spatula For sautéing the aromatics and stirring the stew.
Cutting board and sharp knife Essential for prepping the beef and vegetables.
Measuring spoons and cups For precise seasoning.
Tongs or slotted spoon Useful for turning the beef and retrieving ingredients if needed.
Tortilla Warmer or Microwave-Safe Plate with Damp Paper Towel Keeps tortillas warm and soft.
For the Carne Guisada Stew
- 2 pounds beef chuck cut into 1-inch cubes (or use round steak or bottom sirloin)
- 3 tablespoons vegetable oil can substitute with lard for a deeper flavor
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 1 medium green bell pepper chopped
- 2 medium Roma tomatoes chopped (or 1/2 can diced tomatoes)
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon all-purpose flour
- 3 medium russet potatoes peeled and cut into 1-inch chunks
- 1 bay leaf
- Fresh cilantro for garnish optional
For the Warm Tortillas
- 12 corn tortillas or flour tortillas if preferred
- A damp cloth or tortilla warmer for heating
Sear the Beef
Start by heating 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Pat the beef chunks dry with paper towels—this helps them brown better. In batches, sear the beef until each piece develops a golden crust. Don’t overcrowd the pan. Once seared, transfer to a plate and set aside.
Build the Base
In the same pot, add the remaining tablespoon of oil. Add the chopped onions and cook for about 5 minutes until translucent. Stir in the garlic and green bell pepper. Let them soften and release their aroma, around 2–3 minutes.
Tomato Power
Add the chopped Roma tomatoes and tomato paste to the pot. Cook until the mixture thickens and the tomatoes break down, around 6 minutes. This base is what gives the stew its depth and rich body—think guisados mexicanos done right.
Spice it Up
Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Stir well to coat everything evenly in spices. Add the tablespoon of flour and cook for 2 more minutes to get rid of the raw flour taste. This step thickens the sauce slightly.
Deglaze and Simmer
Pour in the beef broth while scraping up any brown bits from the bottom of the pot—flavor gold! Return the beef to the pot along with the bay leaf. Bring the mixture to a gentle boil, then reduce to low heat and cover. Let it simmer for 1.5 hours, stirring occasionally.
Potato Time
Add the cubed potatoes and continue to simmer uncovered for another 30 minutes, or until the potatoes and beef are fork-tender. The stew should now be thick and luscious. If needed, adjust the salt or add a splash of water for a thinner consistency.
Warm the Tortillas
While the stew finishes up, heat the tortillas. Wrap them in a damp cloth and microwave for 45–60 seconds or use a tortilla warmer. Keep them wrapped to retain moisture.
Serve and Enjoy
Ladle the carne guisada stew into bowls and serve with warm tortillas. Garnish with chopped cilantro if desired. Scoop, fold, and savor.
Pairings
This stew is comforting on its own, but the right pairings elevate it:
- Warm Tortillas: Of course. Fold them around beefy bites or use them to scoop up the gravy. If you’re up for homemade, it’s worth it.
- Mexican Red Rice or Cilantro Lime Rice: These add a colorful, flavorful contrast that makes your plate feel like a celebration.
- Pinto or Refried Beans: Creamy and hearty, they complement the savory stew beautifully.
- Pickled Red Onions or Jalapeños: A punch of acid cuts through the richness.
- Mexican Lager or Agua Fresca: Either light beer or a chilled tamarind agua fresca pairs wonderfully.
FAQs
1. What’s the best cut of beef to use for carne guisada?
Chuck roast is ideal due to its marbling and ability to become tender over slow cooking. You can also use bottom round or sirloin tip, but chuck delivers the most flavor and traditional texture.
2. Can I make this in a crockpot?
Absolutely. For a carne guisada recipe crockpot style, sear the beef and aromatics first, then transfer everything to the slow cooker. Cook on low for 6–8 hours, or high for 3–4 hours, adding potatoes halfway through.
3. What’s the difference between carne guisada and steak picado?
Carne guisada is a stewed dish with gravy, while steak picado recipe Mexican style is often pan-fried, chopped smaller, and typically doesn't have as much gravy. Both are guisados mexicanos, but with different textures and cooking methods.
4. Is this the same as picadillo?
Not quite. While both are stewed beef dishes, picadillo recipe Mexican authentic versions often include ground beef, raisins, olives, and a sweeter tomato base. Carne guisada focuses more on a savory gravy and chunked beef.
5. Can I make this with chicken?
You can adapt this into a chicken guisado by using boneless, skinless chicken thighs and reducing the cook time. It won’t be carne guisada in the traditional sense, but it still results in a delicious stew.
