"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." — RHONDA35
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beef sirloin, cut into 1/2-inch cubes
red bell pepper, chopped
dried, crushed Mexican oregano
ground black pepper
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!
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.
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.
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!
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!
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)
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
South Texas Carne Guisada
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 309
** Calories from Fat: 153
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