Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling.

Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.

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  • Cook on Low until the beef is tender, 6 to 8 hours.

Nutrition Facts

366 calories; protein 24g 48% DV; carbohydrates 22.7g 7% DV; fat 19.8g 31% DV; cholesterol 77.4mg 26% DV; sodium 682.3mg 27% DV. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2009
IT REALLY TROUBLES ME WHEN FOLKS DO THERE OWN THING WITH A RECIPE AND THEN LOWER THE SCORE. CHUCK STEW MEAT AND CHUCK ROAST CUT UP ARE THE SAME THING AND THE RED THAT WAS SEEN IS PROBABLY THE 1/4 CUP OF CHILI POWDER. p l e a s e THINK BEFORE YOU WRITE AND STOP BEING MEAN!!!!! Read More
(234)

Most helpful critical review

Rating: 3 stars
04/20/2009
As written using the chuck roast (fatty) and putting the potatoes in with the roast to slow cook (they get mushy) this only rates a 3. It tastes ok but who needs all that fat and mushy potatoes? Buy a good sirloin steak or london broil or even an excellent quality stew meat (that's what I use...no fat). Add potatoes the last hour of cooking and turn up to high. No mush. No fat. This benefits from adding a sliced jalapeno pepper to it always. Canned beans (black pinto red etc.) can be added the last hour also. Corn makes a nice addition too. Read More
(49)
101 Ratings
  • 5 star values: 44
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
04/20/2009
IT REALLY TROUBLES ME WHEN FOLKS DO THERE OWN THING WITH A RECIPE AND THEN LOWER THE SCORE. CHUCK STEW MEAT AND CHUCK ROAST CUT UP ARE THE SAME THING AND THE RED THAT WAS SEEN IS PROBABLY THE 1/4 CUP OF CHILI POWDER. p l e a s e THINK BEFORE YOU WRITE AND STOP BEING MEAN!!!!! Read More
(234)
Rating: 5 stars
04/16/2008
This is a very tasty recipe. My husband and I really enjoyed it. Make a casserole out of the leftovers using layer of rice, carne guisada, black beans repeated and put pepper jack cheese on top. Very Good! Read More
(149)
Rating: 4 stars
01/31/2007
I made this overnight to take to work.I love how easy it is to make!! It was pretty good although i had only a lb. of beef cubes and had to adjust accordingly. I also didn't have enough beef broth and used wine also.The meat was tender and delicious and i threw in some corn that i had leftover. Very colorful dish. I look forward to making this again with the exact ingredients it calls for.Thanks Read More
(69)
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Rating: 3 stars
04/20/2009
As written using the chuck roast (fatty) and putting the potatoes in with the roast to slow cook (they get mushy) this only rates a 3. It tastes ok but who needs all that fat and mushy potatoes? Buy a good sirloin steak or london broil or even an excellent quality stew meat (that's what I use...no fat). Add potatoes the last hour of cooking and turn up to high. No mush. No fat. This benefits from adding a sliced jalapeno pepper to it always. Canned beans (black pinto red etc.) can be added the last hour also. Corn makes a nice addition too. Read More
(49)
Rating: 4 stars
01/07/2007
good! I substituted masa flour for a more authentic taste and added fresh diced serrano chile to bring the heat up. Read More
(44)
Rating: 4 stars
01/18/2007
Easy to make. I agree trim all of the fat off the meat before putting it in the crock pot. Could add some more salt or spice! Read More
(36)
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Rating: 3 stars
03/22/2007
I'm rating this in the middle cause I changed the cut of meat. I used chunked stew meat because that's what my mom always cooked with and it's already cut. It smelled heavenly all day but when I finally opened it at the end of the day it was full of some kind of red grease (which I almost see in the picture submitted. It definately was nothing I could pour over rice or anything like that. I drained the meat completely and we still ate it. The flavor was real good. Needed just a bit of salt. I'll try a different recipe next time. Read More
(34)
Rating: 5 stars
04/20/2009
My grandmother used to always tell me to follow a recipe exactly the first time around then change it a little and make it your own. But never just flat out change it. I agree.... don't rate something after YOU make your changes. Your supposeto rate the recipe at hand. My family liked this recipe. It was real good. But I will NOW be changing it just a little. Read More
(32)
Rating: 5 stars
11/24/2007
This is a terrific dish when you are feeding a crowd. I make these along with some shredded chicken when I am hosting a 'taco bar' party. I take the time to remove as much fat as possible. Read More
(31)
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