In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.

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  • Continue cooking, stirring often, until the meat is tender, about 30 minutes.

Nutrition Facts

309 calories; protein 27.4g 55% DV; carbohydrates 11.8g 4% DV; fat 16.9g 26% DV; cholesterol 80.7mg 27% DV; sodium 456.5mg 18% DV. Full Nutrition
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Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2008
Made this about a month ago and am making it again for dinner tonight. Few changes I made were I browned the beef, then the onions and peppers and put it in the crockpot. Added the rest of the ingredients, used one large can of tomatoes instead of fresh, added a small can of chopped green chilies and just let it sit and cook all day. It was fantastic. I did omit the water this time, b/c it wasn't necessary when I made it the last time. Also, the next day, I put the leftovers on the stove and addeda a can of black beans and it was a chunky meat chili. Served it both ways with cheese and sour cream. Big hit in my house and a great go to when I'm shuttling kids between baseball and dance this time of year! Read More
(157)

Most helpful critical review

Rating: 3 stars
06/08/2011
We are from West Texas and eat Mexican food regularly 6 days a week. I LOVE carne guisada. It is how I judge any cook or restaurant. Unfortunately this is NOT carne guisada. This recipe makes up no gravy and has way too much tomato in it. This are the two main elements of carne guisada! While it has a nice flavor I will not be making it again; well not under the pretenses of carne guisada. Read More
(50)
160 Ratings
  • 5 star values: 109
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/04/2008
Made this about a month ago and am making it again for dinner tonight. Few changes I made were I browned the beef, then the onions and peppers and put it in the crockpot. Added the rest of the ingredients, used one large can of tomatoes instead of fresh, added a small can of chopped green chilies and just let it sit and cook all day. It was fantastic. I did omit the water this time, b/c it wasn't necessary when I made it the last time. Also, the next day, I put the leftovers on the stove and addeda a can of black beans and it was a chunky meat chili. Served it both ways with cheese and sour cream. Big hit in my house and a great go to when I'm shuttling kids between baseball and dance this time of year! Read More
(157)
Rating: 5 stars
08/05/2007
This is "sorta" my recipe. It was changed quite a bit after it was submitted. Add some green bell pepper.. or if you're feeling lazy.. just add a can of Rotel (medium) to the meat as it's cooking along with the spices and extra onion. Read More
(114)
Rating: 5 stars
08/14/2008
I've rated this recipe before but changed one thing which I believe makes it really special. Add a splash ( or two ) of red wine while simmering. This deepens the flavor and complements the beef well. This probably doesn't make it "authentic" but you won't be disappointed if you decide to try it. Either way this recipe is a keeper! Read More
(71)
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Rating: 5 stars
09/05/2007
I used to live in a town named Del Rio Texas and there was a wonderful restaurant there called Don Marcelino's. They served breakfast burritos with Guisado beans and cheese. This recipe is the closest to guisado I've ever found. It was incredible and my husband agreed! The only thing missing was a can of Big Red soda on the side! Thanks for the recipe! I'll be making this a LOT! Read More
(63)
Rating: 5 stars
12/26/2011
I made this for my gang when they were all home for Christmas – and I was nervous. Two tablespoons of cumin seemed like a lot when I read the recipe, smelled like a lot while it was cooking, and tasted like there was too much of it too. I thought perhaps the taste of the good sirloin steak I used would be all but lost. I plowed on, reheating it the next day, and hoped for the best. To my surprise, the cumin had mellowed, and once everyone added their accoutrements of choice, it all seemed to blend and meld and complement perfectly. None of us could get enough. I prepared this using fresh tomatoes as well as the suggested Rotel, and green pepper as well as red. I served this with toppers of sour cream, shredded Cheddar cheese, chopped ripe tomato, fresh guacamole, sour cream and chopped iceberg lettuce. Side dishes were cilantro lime rice and Frijoles a la Charra. There couldn’t have been a happier group (who happen to love Qdoba and Chipotle) Read More
(51)
Rating: 3 stars
06/08/2011
We are from West Texas and eat Mexican food regularly 6 days a week. I LOVE carne guisada. It is how I judge any cook or restaurant. Unfortunately this is NOT carne guisada. This recipe makes up no gravy and has way too much tomato in it. This are the two main elements of carne guisada! While it has a nice flavor I will not be making it again; well not under the pretenses of carne guisada. Read More
(50)
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Rating: 5 stars
10/05/2010
This is THE one! I was so pleased with this recipe that I became a member just to rate it! I followed the recipe using stew beef (had it already) and tomato sauce equivalant of a small can and admit I hesitated at the amount of fresh and dried garlic. and also at what seemed to be a large amount of cumin( love it but it can be bitter if overused) you were RIGHT ON with it. the recipe I have been trying to get! I did find though that as it continued to cook on low it only got better it was eaten at 2 hours simmer time. My mexican husband and his mother thought it was the BEST. and the 14 year old (who is in a pizza fast food only phase ate it and then ate some more in a bowl sans tortilla about an hour later!) an oddity in our family we enjoy the taste of green pepper onion jalapeno and chopped tomato added shortly before serving wilting slightly so that they retain some texture and great flavor. there is nothing better on a tortilla Thank you this one is now a staple for the chilly upcoming days! Read More
(24)
Rating: 5 stars
01/09/2008
If you are looking for excellent flavor without heat this is the recipe for you. I was delighted to find that even tho I did not have all of the ingredients on hand the recipe adapted beautifully to my substitutions. I used 1 can of diced tomatoes and had no bell pepper. I browned 2 lbs of beef stew meat instead of the sirloin and simmered slowly for about 2 1/2 hours. The result was heavenly and palatable to even my 20 month old grandson. Thank you so much for this recipe! Read More
(17)
Rating: 5 stars
05/25/2008
Amazing recipe. This is identical to the Carne Guisada I ate in Mexico. I wouldn't change a thing with the recipe. Read More
(12)
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