Hearty Carne Guisada Stew with Potatoes and Warm Tortillas

Prep Time 25

Cook Time 2

Total Time 2 25

Course Main Course

Cuisine Tex-Mex

Servings 6

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.

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

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.

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.

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.

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.

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.

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.

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.

Ladle the carne guisada stew into bowls and serve with warm tortillas. Garnish with chopped cilantro if desired. Scoop, fold, and savor.