Tulo

Carne de Res Guisada (Mexican Beef Stew) Recipe

Chuck roast has enough connective tissue and fat marbling to turn silky and tender during a long, low simmer, while browning the meat first and building the sauce from blended roasted tomatoes, onion, and garlic gives the broth real depth instead of tasting like plain tomato sauce.

Prep
20 min
Cook
110 min
Total
130 min
Servings
6

Ingredients

Servings6
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium white onion, roughly chopped
  • 3 medium roma tomatoes, roughly chopped
  • 4 cloves garlic cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 leaves bay leaves
  • 3 cups beef broth
  • 2 medium russet potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro, for serving

Nutrition per serving

Calories
976
Protein
77g
Carbs
20g
Fat
65g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the beef cubes dry and season with 1 teaspoon of the salt. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef in batches, about 3-4 minutes per side, until deeply seared. Transfer to a plate.
  2. 2In the same pot, add the onion and cook for 3 minutes, until softened. Add the tomatoes and garlic and cook another 3 minutes, until the tomatoes break down slightly.
  3. 3Transfer the onion, tomato, and garlic mixture to a blender with 1 cup of the beef broth. Blend until smooth.
  4. 4Return the browned beef to the pot along with the blended sauce, remaining beef broth, cumin, oregano, and bay leaves. Bring to a simmer, then cover, reduce heat to low, and cook for 1.5 hours, until the beef is fork-tender.
  5. 5Add the potatoes and carrots, along with the remaining 1/2 teaspoon salt, and simmer uncovered for 25-30 minutes, until the vegetables are tender and the broth has thickened slightly.
  6. 6Taste and adjust salt as needed. Discard the bay leaves, ladle into bowls, and top with chopped cilantro.

Tips & variations

  • Chuck roast is the right cut here; leaner cuts like sirloin turn dry and stringy over a long simmer instead of tender.
  • For a spicier version, blend in one or two seeded chiles de árbol or a chipotle in adobo along with the tomatoes.
  • A pressure cooker cuts the braising time to about 35 minutes at high pressure, add the vegetables after that step and simmer them separately for 10-15 minutes.
  • Serve with warm corn tortillas and white rice, or spoon over rice to stretch the broth further.

Storage & reheating

Store cooled guisada in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Searing the beef in a single layer with space between the pieces matters more than the exact heat level; crowded meat releases liquid and never develops a crust.
  • If the broth tastes flat after simmering, a squeeze of lime juice right before serving brightens it more effectively than more salt.

FAQ

What is carne de res?

Carne de res simply means beef in Spanish. As a dish, it usually refers to a braised beef stew like this one, guisada, cooked slowly in a tomato-based broth with vegetables until the meat is very tender.

What cut of beef should I use for carne de res guisada?

Chuck roast is the standard choice because its marbling and connective tissue break down into tender, flavorful meat over a long simmer. Beef stew meat labeled for stewing works as a substitute.

Can I make this in a slow cooker?

Yes. Brown the beef and build the sauce as directed, then transfer everything except the potatoes and carrots to a slow cooker and cook on low for 6-7 hours. Add the vegetables for the last 1.5 hours so they don't turn mushy.

Why is my beef still tough after an hour of simmering?

Chuck roast needs time for the collagen to convert to gelatin; an hour often isn't enough. Keep the pot at a gentle simmer, not a hard boil, and check again every 20 minutes until the beef pulls apart easily with a fork.

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