Tender Stewed Carne Guisada with Gravy

Carne Guisada

I have this habit. Every morning as I make my coffee, my head thinks of two things: 1 – Breakfast  2 – Dinner.  Yeah, annoying I know but I’m a mom and have to think ahead so that I’m not scrambling come dinner time.   Last night, I made tender stewed Carne Guisada with Gravy.

What is Carne Guisada?  Simply put…stew meat cooked with onion, bell pepper, tomato and spices.

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In preparation for last night’s dinner, my hubby sorted through the freezer to see what our options were.  He found the stew meat and asked if that would work for dinner.  Still half asleep, I muttered it would do although, I really had no plans for what I would make with it.

Carne Guisada

The way I saw it, it was a starting point.  Next step would be to scavenge the pantry to see what we had in there.  We did find some options but neither of them impressed me.

Last minute, I decided on Carne Guisada.  I rarely make it and the family loves it.  Plus, we had everything we needed…well, sans the bell pepper but that’s okay.  I’m not a big fan of it anyway and it will be just fine without it.

Carne Guisada

How to make it

Why buying stew meat, most often you will find it in varying sizes.  What you need to do is cut the pieces that are too big.  Ideally, you want the meat chunks to be no bigger than 1″ big.  Once the meat is sized appropriately, chop your veggies. I did a rough chop of them.  Now I didn’t have the green bell pepper but if I did, seeds would need to be removed and discarded.  Give it a rough chop as well.  Set them all aside.

The garlic cloves that I used were previously roasted and stored in a small mason jar in the fridge.  I used three of them.  If you do not have roasted garlic, use what you have.  You can leave them whole or chop them up too.  The roasted cloves I used dissolved beautifully into the gravy but I’m not sure how the fresh ones would fare in this dish.  So if you use fresh whole garlic cloves, watch for them when you serve and eat this meal.  No one wants to bite into a whole garlic clove!

Carne Guisada

The Carne Guisada seasoning says it should thicken into a gravy but mine didn’t.  For this reason, I added a cornstarch slurry as it helps thicken the sauce.  Cornstarch is best when it is mixed and dissolved with a small amount of COLD water.  It also works best when the mixture it is to be poured into is in a boiling state.  Drizzle it in slowly and stir continually while doing so.

If feeding a larger crowd, this can be doubled easily.  These Charro Beans I posted the other day accompany this dish perfectly as well as this Arnold Palmer!

Tender Stewed Carne Guisada with Gravy

Carne Guisada
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins

Carne Guisada is a stewed meat flavored with some earthy Mexican (and other) spices along with green bell pepper, onion and tomatoes. A rich gravy envelopes the slow cooked chunks of meat, giving it the most amazing flavor.

Course: Main Course
Cuisine: Mexican
Keyword: beef, stew
Servings: 6 people
Author: Cori
  • 2-3 lbs Stew Meat, cut into 1" pieces
  • 3 tbsp Vegetable Oil
  • 3 cloves garlic, minced
  • 1/2 medium Yellow Onion, rough chopped
  • 1/2 medium Green Bell Pepper, seeded and chopped
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Cumin, ground
  • 1/2 tsp Paprika
  • Water
  • 1 medium Tomato, rough chopped
  • 2 1/2 tbsp Carne Guisada Seasoning
  • 3 tbsp Cornstarch
  1. In a dutch oven, heat up oil. Add onion and garlic. Stir occasionally until onion is translucent, about 5 minutes. Add bell pepper and continue cooking for an additional 5 minutes.
  2. Add stew meat, salt, pepper, cumin, paprika. Stir to combine well. Add water, covering about 2" above meat. Add tomato and stir to combine. Bring to boil, reduce heat to a medium low and cover. Stir occasionally and add water as needed.
  3. When meat is tender, scoop out half a cup of the broth and add the carne guisada seasoning to it. Stir well to combine and dissolve the seasoning. Add it back into the pot and stir to combine well. Raise temperature to bring to a boil.
  4. In the meantime, in a small cup add 3 tbsp COLD water. Add cornstarch and stir to dissolve well. Once stew comes to a boil, immediately begin drizzling in the cornstarch slurry slowly while stirring at the same time. Continually stir for another two minutes. Reduce heat to a simmer and continue cooking for 10 minutes. Broth should thicken into a gravy.
  5. Remove from heat. Enjoy!

16 responses to “Tender Stewed Carne Guisada with Gravy”

  1. This looks really yummy! I love stews, my mom always made them when I was growing up 🙂

    • Cori says:

      Old family recipes make me nostalgic! I try to preserve these recipes so my kids can make them themselves when they’re out on their own or I’m no longer around ? Nah, I’m living forever ???

  2. My mouth is watering! Fabulous recipe! Saved for later!

  3. Cassie says:

    I’ve never had this before but it looks very tasty! Love when you rehash an old beloved recipe! And great that your family loved it too!

  4. Amanda says:

    My mouth is watering! This looks delicious. I love trying new recipes 🙂 Thank you for sharing!

  5. Vy says:

    my husband and i are a huge fan! will definitely making this recipe for our tacos night ?

  6. This looks yummy- and actually pretty simple!

  7. rika9 says:

    Can you also do this in a crock pot? It looks as if you might be able to.

    • Cori says:

      Yes you totally can! The only thing is when adding the cornstarch slurry, it doesn’t really thicken up the gravy very well. I recommend removing most of the liquid broth once it’s almost ready and bring it to boil in a small sauce pan, then add the cornstarch. Once it’s thickened, add it back into the crock pot! Other than that, it’s an easy way to get it done without all the fuss 😉

  8. This dish is delicious. I want to make this asap. Thanks for sharing.

  9. Lynn says:

    Looks so good! Can’t wait to try out this recipe.

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