Reviewed: Sep. 10, 2009

I made this last night and actually this is how I make my beef stew, just different seasoning. I added 1 can diced tomatoes, very good, will make again.

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skittykitty61

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

I really enjoyed this recipe. Even though the dish wasn't spicy, it had flavor and will definitely make it again.

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SEARCYS

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Reviewed: Jun. 8, 2008

This was very delicious. I will definetly be making this again. I doubled it and served it with gorditas,corn&flour tortillas,and Jalepeno tostadas. I made a couple of changes; While I browned seasoned meat (which had extra cumin and 1/2 amount of Garlic powder)I mixed the other ingredients for sauce and veggies in a large crock pot. I doubled flour and thew in minced Garlic to replace the half I cut from the powder. Added the meat and cooked on low for about 6-7 hours. Meat fell apart. Only had 2 complaints, it needed more salt and the sauce even after doubling the flour was pretty thin. If you are serving over rice it wouldent matter but if you wanted it in a burrito,taco,tostada,it is a little messy. I will probably thicken more next time.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Apr. 18, 2008

My hubby is a butcher so whatever cuts of meat he brings home, well, I have to make it work. I have never had Carne Guisada so this was an experiment for me. My whole family loved it! I sauted frozen pepper stir-fry mix on hand, added some left over diced tomatoes and when the meat was brown, I deglazed the good stuff stuck to the bottom with some of the water. I blended the flour with the water beforehand and added it with the meat after deglazing- put a lid on it to tenderize the meat some. Took the lid off to reduce it to a thick gravy- awesome! Everyone,including the veggie fearful teen, and chicken nugget eating toddler ate it all. Thank you for such an easy recipe! A keeper!

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hungryfamily4

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Reviewed: Aug. 20, 2007

Like other reviewers, I am also from South Texas, and really miss the Tex-Mex food from back home. After searching for a recipe, I found this one, but after making it once, I made several changes. I used 1 cup of beef broth instead of the water and 1/4 cup of flour instead of 1/8. I slow cooked the meat and gravy (stew meat) for 10 hours and it came out almost like home. The gravy was still a little thin, I will add more flour next time. Other than that, this recipe was a great template for me to get started. Make sure you serve on flour tortillas!

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deggiesmom

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2007

If you're looking for restaurant quality tender meat, this *isn't* it. I'll keep looking...

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MsMonica

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 23, 2007

Just like grandma used to make! I followed the recipe but, instead of water I used beef broth and ended up with a yummy gravy.

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MICHEURESTI

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Reviewed: Mar. 1, 2007

FANTASTIC....I DID ADD A LITTLE GREEN PEPPER AND USED TOMATO PASTE....FAMILY THOUGHT IT WAS JUST LIKE THEIR GRANDMOTHER MADE

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jushza

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Reviewed: Jan. 7, 2007

This is very, very good! I cut the recipe in half since there is just 2 of us and now I wish I wouldn't have! I did add extra cumin and red pepper flakes to spice it up. Thanks for sharing the recipe!

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JRDZ0214

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Reviewed: Dec. 29, 2006

Wonderful. I serve with Goya Mexican Rice and flour tortillas.

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K. Armstead

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Temple, Texas, USA

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Reviewed: Nov. 16, 2006

This was really good.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 6, 2006

awful, waste of good meat, sorry.

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Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

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Reviewed: Oct. 24, 2006

Excellent!!! I've been looking for a carne guisada recipe for 20+ yrs. My ex-mother-in-law used to make this and it was my favorite. I tried to learn by watching, but I didn't know all the ingredients she used. I've experimented on my own but never found the right taste. I made this (w/o onion & green pepper) and it tastes just like it did the first time I ate this 15+ yrs. ago. Tastes great with Mexican rice, beans (also refried beans) and flour tortillas. Make sure to cook extra -- it's that good! Thank you so much for sharing your recipe!!!

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SuzyHomemaker

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

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Reviewed: Aug. 17, 2006

We enjoyed this so much it will now be a regular in our home. I served it on top of Mexican rice and with rolled corn tortillas.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 13, 2006

Very tasty. I added some cannded mushrooms and a little bit of cayenne pepper, and served over rice. The meat was a bit tough but still tasted good served over rice:) Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 6, 2006

This was so good, I didn't make nearly enought the first time with just one recipe.....my family was nearly done with it by the time I made it to the table. I will make this again and again! Authentic carne guisada; as I Texas native, I can promise this tastes just like the restaurants (and Mom's). I added a can of Rotel, and instead of flour to thicken, I used 2 Tbsp cornstarch. You MUST completely dissolve the cornstarch (or flour) with warm water before adding to the recipe, or you'll end up with lumpy sauce. Cheers!

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tata

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Reviewed: May 18, 2006

as other have said, this is great traditional carne guisada . if you like it spicy, add some serrano or jalepeno peppers; next time i'll throw it all in the crock pot since simmering for 20 minutes just won't do the trick.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 17, 2006

Wonderful. I added a beef boullion cube and let it simmer a little longer while the cornbread was baking (Absolute Mexican Cornbread from this site), and that is the only change I made. Served over some rice cooked with salsa and red beans. Filling, aromatic, completely satisfying.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Mar. 9, 2006

People (I think typically people who don't live in strong mexican-american neighborhoods like some of us do) seem to incorrectly judge Mexican food because they think it is supposed to be something it isn't (i.e. confusing it with southwestern faire and thinking for some reason that Mexican=spicy - that's not necessarily true). This recipe is an excellent example of classic, authentic, delicious Mexican food. Before you make it and then give it a low rating for not having enough flavor, understand that this is basically a beef stew. Just because it is authentic mexican doesn't mean it is supposed to be spicy. As long as you expect the right thing, you won't be disappointed. For those of you near-the-southern-border people looking to make your favorite taco/burrito meat at home, this recipe is great. You can make it spicy if you want to, of course - but don't give the recipe a bad rating...it's VERY good!

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GBOLLER

Cooking Level: Expert

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Reviewed: Feb. 19, 2006

This was great! I did add more cumin & garlic powder, chili powder, a little Lawry's seasoning salt and a chopped jalepeno. I also sauted the meat in vegetable oil. The only way to eat this is in a flour tortilla w/ cheese. One last thing.... I used stew meat.

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MYFAMILY

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Mom's Carne Guisada

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