Carne guisada recipe

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Tex-Mex style beef stew with a variety of herbs, spices and of course chiles. The beef is cooked in a variety of spices, chiles and beer.
Preparation time: 10 minutes, Cooking time: 360 minutes, Serves: 8 


2 Tbsp vegetable oil
4 lb stewing beef (chuck, round or similar) cut into 1/2 inch cubes

2 Tbsp vegetable oil
1 cup diced onion
2 jalapeno peppers, diced
2 serrano peppers, diced

4 - 6 cloves of garlic, minced
1 Tbsp cumin
1 Tbsp mild chili powder
1/2 Tbsp hot chili powder
1 tsp oregano

1/2 cup chopped fresh coriander (cilantro)
1 bay leaf
1 (14 oz.) can tomatoes, chopeed

2 cups water
1 (12 oz.) bottle of beer

To serve
Grated cheddar or Jack cheese (optional)
Sour cream (optional)
Crusty bread


In a large pot over medium high heat add the vegetable oil and brown the beef in several batches.

Remove the beef from the pot and set aside. Add the remaining 2 tablespoons of oil, onion and chiles and cook over medium heat for about 10 to 15 minutes, stirring occationally, until the onions are soft and translucent. Add the garlic, cumin, chili powder and oregano and cook for another minute, stirring occationally.

Return the browned beef into the cooking pot and stir well. Add the coriander, bay leaf, tomatoes, water and beer and stir well. Increase heat to high, bring to a boil, lower heat and simmer covered for 4 1/2 to 5 hours, stirring once every 1/2 hour or so.

Check the consistency of the meat and thicken with a tablespoon of flour dissolved in water, if necessary.

Top with grated cheese and sour cream (optionally), garnish with one or two sprigs of fresh coriander and serve with crusty bread.
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