Carne Guisada is a Mexican-style slow-braised, beef dish that is out of this world! It's tender and cooked in a luscious tomato-based gravy that's just too good!
Let's get started!
Jump to:
- Pull Up A Chair And Let's Chat!
- What Cut of Beef To Use
- Variations and Substitutions
- Tips and Tricks
- How To Thicken The Gravy
- Instant Pot Instructions
- Dutch Oven Instructions
- Carne Guisada aka Mexican Braised Beef Recipe
- How To Enjoy It: Serving Ideas
- Storage and Reheating Instructions
- Frequently Asked Questions
- Other Fantastic Dishes You'll Love
And, if you're in the mood for more simple, slow cooker/Instant Pot/dutch oven recipes, you've come to the right place! Try my Instant Pot Pot Roast, Slow Cooker Buffalo Chicken Dip, or my Braised Pork Shoulder. All so good, all so easy!
Pull Up A Chair And Let's Chat!
This carne guisada dish is not only incredibly tasty, but it truly is one of the easiest recipes a slow cooker has ever met. Let me sing you it's praises!
This recipe is absolutely minimal prep - very little chopping or measuring needed.
There is also almost zero on hands work - once it goes in the slow cooker, you can just walk away.
The end result can be used in so many ways - use it in burritos, nachos, tacos, enchilada fillings, and even a Mexican-inspired soup situation!
Carne Guisada is sure to be a family favorite. Try it once and I promise you'll add it to your weekly rotation!
What Cut of Beef To Use
I will forever be a fan of the chuck roast for slow cooking beef. It has the perfect amount of fat that not only gives this carne guisada amazing flavor, but it will give you that succulent, fall-apart tender beef that we all know and love.
Other cuts you can consider would be an arm roast or a round roast. More options include bottom or top round roasts, beef eye roasts, round tip, and even tri-tip. All perfectly acceptable choices, but they are leaner. This means they will not get to that unctuous texture. It'll still be very good!
My Top Tip: Do not use store-bought, pre-cut "stew meat". That will be a collection of chopped mystery meat from the nip of the nose to the tip of the tail. You don't know where or from what cut it's come from. Might be tough. Might not. Don't risk it. Not worth it.
Variations and Substitutions
The Spices - You can add your favorite taco seasoning blend here if you don't have the separate spices on hand.
Heat - If you like things spicier, throw in a jalapeño or serrano into the cooking bowl along with the roast.
Broth - The broth you use is up to you. I used a beef broth, but chicken or vegetable will work. If you use water, you'll need to add extra salt.
Beer - You can add beer instead of broth for a fantastic flavor
Tomatoes - I also have used canned tomatoes and chilies, like Rotel. It adds a fun twist on flavor.
Turn it into a stew - Add your favorite root vegetable and/or potatoes along with some extra broth to create a wonderfully flavorful stew.
Tips and Tricks
Remove the roast from the fridge at least 30 minutes before cooking. You will be able to achieve a more even sear.
If you do not have a nonstick slow cooker, use a slow cooker liner to help prevent a big clean up.
Double the recipe. This is a fantastic recipe to feed a crowd. I often double it and relish in the leftovers!
How To Thicken The Gravy
Because this dish cooks in the slow cooker, the braising liquid doesn't get super thick. There simply is no way for the water to evaporate with the lid on.
If you want the gravy a little thicker, you've got a couple of options. First of all, you can stir in a simple cornstarch slurry (equal parts water and cornstarch) during the last 30 minutes or so of cooking. It will thicken almost immediately.
You can also just take the lid off towards the end of cooking as well. This will allow the water in the liquid to evaporate and become richer.
Instant Pot Instructions
For The Instant Pot: Simply sear using the high sauté function and add all of the ingredients, cook on high pressure for an 1-1.5 hours depending on the size of the roast. Allow pressure to release naturally. Remove lid and shred beef.
Dutch Oven Instructions
For A Dutch Oven: Sear the beef in the dutch oven and then add all of the remaining ingredients, cover with a lid, and place into a 250° oven for 6-8 hours or until the meat is fall apart tender.
Carne Guisada aka Mexican Braised Beef Recipe
Ingredients
- 2-3 lbs beef chuck roast
- 2 tablespoon tomato paste
- 3 cups beef broth
- 1 (15 oz) can whole tomatoes
- 1 yellow onion, rough chopped
- 7-8 cloves garlic
- 3-4 bay leaves
- 2 tablespoon cumin
- 1½ teaspoon chili powder
- kosher salt and fresh ground pepper, to taste
Instructions
- Liberally salt and pepper the roast and sear it on all sides. See note below.
- Add the remaining ingredients to the cooking bowl along with the roast.
- Cook on low for 8 hours or high for 4 hours. Just make sure to cook long enough for the meat to become fall apart tender.
- Shred the beef with forks in the cooking bowl along with the braising liquid. Mash any garlic cloves or whole tomatoes into the sauce. Stir everything around.
- Serve on tortillas and garnish with pico de gallo, avocados, cilantro, cheese, etc.
- Enjoy!
Notes
Nutrition
How To Enjoy It: Serving Ideas
This is my favorite part and I can become a bit excited. I'm gonna apologize in advance. Sorry, not sorry.
To begin, Carne Guisada served on warm homemade flour tortillas is one of life's try joys. Sprinkle with a little cheese and maybe some fresh cilantro leaves and I am in heaven!
You can also serve it over mashed potatoes, buttered noodles, or even grits. It's delectable either way.
There are also the usual suspects - nachos, tacos, and rice bowls. Carne Guisada is a great protein option for all of those!
Always keep some pico de gallo or salsa verde close by. Naturally. Try it with my Instant Pot Pinto Beans or Queso Fundido. This is my dream meal. I'm drooling.
Storage and Reheating Instructions
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat in the microwave, covered with a damp towel, in small increments until warmed through.
- Reheat in a skillet on the stovetop on medium heat until warmed through.
- This recipe can be frozen and will stay good in the freezer for up to 3 months.
Frequently Asked Questions
Is this dish gluten-free?
The actual Carne Guisada recipe is gluten-free. There is no flour or anything that will cause concern for anyone following a gluten-free lifestyle. Just make sure to be aware of anything you serve with it.
Is Carne Guisada dairy-free?
This dish is dairy-free. Nothing in the recipe would be of any concern for someone with a dairy issue. Just make sure you are mindful of the toppings!
Why don't I cut up the chuck roast before cooking?
Simple. I don't like cutting up raw meat if I don't have to. Also, this recipe is designed to be low maintenance. The chuck roast will cook low and slow and become so fall apart tender at the end, that cutting is just unnecessary. At the end of cooking, you can shred the beef by barely touching it with a fork. Yummmmm!
Nevertheless, if you want to cut it up beforehand, go for it!
Thank you!
I am so incredibly happy that you are here! I hope you try my Carne Guisada recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
Happy Cooking!
-Rufus
Other Fantastic Dishes You'll Love
Slow Cooker Beef Ragu - Tossed with pappardelle, this meaty pasta sauce will be a new family favorite. It's so easy, too!
Beef Stew - A classic, comfort food if there ever was one! My version is hearty and absolutely delicious!
Slow-Cooker Mongolian Beef - A fun spin on a chuck roast recipe! Serve it over rice or noodles, it's gonna be on your rotation in no time!
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