Carne Guisada

Total Time:
1 hr 50 min
20 min
30 min
1 hr

4 servings

  • 1 pound cubed beef blade meat
  • 1 large green bell pepper, seeded and roughly chopped
  • 1 onion, roughly chopped
  • 1 large tomato, chopped
  • 1/4 cup chopped garlic
  • 1 -ounce whole cumin seeds
  • 1/2 -ounce freshly ground black pepper
  • 1 quart water, plus 1-ounce
  • 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
  • Salt
Watch how to make this recipe.
  • In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.4 13
The recipe on the show looked great. However, you didn't include the red peppers that the employee/owner said was included. And Guy called the sauce napom, so was it hot(spicy hot)? There was no spicy hot peppers added? please let me know. otherwise the show was great and instructions great, just the written recipe and the show recipe didn't match. thanks susan awar item not reviewed by moderator and published
What did you use for the fat? item not reviewed by moderator and published
Very tasty recipe (as good or better than I've had in any restaurant, but makes enough gravy for at least 3 lbs of meat. I agree with a previous reviewer that it needs more cooking time to get the meat really tender. Plan on 2-3 hrs. It has a lot of cumin. I liked it, but my wife thought it was a bit much. I added 2 jalapenos, and it was still pretty mild. Next time I'll add 4. item not reviewed by moderator and published
For oldunc, the cooking time is given at the top of the recipe as one hour. You may need to go longer if the meat does not get tender enough in that time. item not reviewed by moderator and published
I haven't made this yet, have looked for an authentic recipe, however, when I have enjoyed it in San Antonio, most of the restaurants and taco places there add a little fresh cilantro to brighten it. Also, make it with pork, just don't forget to heat the tortillas on your griddle or stove top! It also goes very well with huevos rancheros for breakfast. item not reviewed by moderator and published
This was really tasty. I didn't have green bell pepper so I used a red one instead but it tasted wonderful. I will definitely make this again. My husband and son loved it. item not reviewed by moderator and published
I loved this recipe..I used sirloin tips and browned the flour first. It give it a toasty effect, PERFECT with cheese and homemade tortillas. My husband is a very picky eater and actually said that it was very good. I found the recipe very easy to follow item not reviewed by moderator and published
I'm from San Antonio where Mexican food is so prevalent. One of my co-workers, who was from El Paso Tx, gave me a recipe for carne guisada that didn't have a roux, she thicked hers up by adding cubed potatoes that cooked down and thickened the broth. YUMMMMMMY! item not reviewed by moderator and published
Although the Food Network team wasn't able to rate this recipe in 'home-style' size, I was. The recipe was easy and delicious. I started with a cubed thick cut (3/4") round steak and followed the recipe from there. I have to admit, I haven't found a better "mexican pot roast soft taco" anywhere that compares to this, and I live in Arizona. item not reviewed by moderator and published
Very nice, but fails to give a cooking time for the meat, which I assume is to be stewed. You need to be very fond of cumin, garlic and black pepper. I would toast the cumin seeds first (a few seconds in a hot skillet). It's a great relief to see a recipe that doesn't call for sugar or worcesterrshire sauce. item not reviewed by moderator and published
Im puertorrican and thats out of this world!!! item not reviewed by moderator and published
Este platillo esta muy rico se lo recomiendo a la gente que busca como preparar algo rico con carne.... item not reviewed by moderator and published
I was having some company over one day and I wanted to make a special dish.I chose this one and BOY it was the best I have ever had in my life. I couldn't believe it was that easy to make Carne Guisada.Well you know I did get compiments that evening.I was proud of myself.I Did It ,Yippy ! Thank you BOB'S TACO STATION and Maria. item not reviewed by moderator and published
I tired this on your suggestion and the potato absorbs the flavor, adds starch and changes the texture of the meat and gravy. Maybe there is a technique involved that makes it right? item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen