Guiso de Carne

At our favorite Mexican restaurant in town, I typically order one of two favorite items. One is shrimp Saltado, and the other is guiso de carne This is what is looks like at the restaurant.

It’s tender beef in a rich red sauce – not spicy, but very flavorful, served with rice, beans, guacamole, pico de gallo, and sour cream.

Recently I decided to make guiso de carne at home, and I immediately had challenges. The first was that this didn’t exist in any of my Mexican cookbooks, and then online, the name guiso de carne was most often changed to carne guisado. I tried to figure out the difference, but hit a dead end.

Carne Guisado is beef braised in a seasoned red sauce, and at this point I’m thinking its a Tex-Mex creation.

So I created my own recipe, and is it exactly like what I love at the restaurant? I’d have to do a side-by-side taste test. But it’s really good.

Guiso de Carne

2 pounds beef chuck, cut into 1/2 -inch pieces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Grapeseed or canola oil, divided
1 medium white onion, finely chopped
4 cloves garlic, minced
2 guajillo chile peppers, stemmed, seeded
8 ounces hot chicken broth
2 chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 teaspoon ground ancho chile pepper
8 ounces tomato sauce

Place the cut up beef in a large bowl. Add the salt, pepper, cumin and coriander and toss so that all the beef is seasoned.

Starting with 1 tablespoon of oil in a large Dutch oven, brown the meat in batches over high heat, without crowding, then place in another bowl. Continue with remaining beef.

Reduce the heat and add a little more oil if necessary, and sauté the onion; don’t caramelized much.

Meanwhile, place the hot chicken broth in a small blender jar with the guajillo peppers, broken up slightly, the chipotle peppers, the oregano, and ground ancho chile. Let sit for about 5 minutes before blending until smooth.

Add the tomato sauce and blend again; set aside.

Once the onions are sautéed, stir in the minced garlic for barely a minute, then pour in the tomato sauce mixture.

Bring to a boil and simmer for 5 minutes.

Add the beef and its juices to the sauce, give everything a stir, and simmer on low for 1 hour.

Check halfway through cooking – add some more broth if necessary. Make sure to give the meat a stir to make sure there is no sticking.

Serve the guiso de carne on a plate with your desired side dishes and toppings.

Rice and beans are great accompaniments, as are flour tortillas.

If you prefer eating guiso de carne in tortillas, like tacos, it’s best to make sure the pieces of chuck aren’t bigger than 1/2″.

By Published On: March 8th, 202145 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

45 Comments

  1. angiesrecipes March 8, 2021 at 7:40 AM - Reply

    Mimi, yours came out just as perfect! The beef looks so tender and flavourful with that fingerlicking sauce!

    • chef mimi March 8, 2021 at 9:03 AM - Reply

      It was wonderful, thank you!

  2. eliotthecat March 8, 2021 at 11:27 AM - Reply

    This looks very similar to a Chili con Carne recipe (from Aarón Sánchez) that I’m posting later this month. Where I Came From is the current Cook the Books selection.

    • chef mimi March 8, 2021 at 2:42 PM - Reply

      I saw that earlier toady! I’d never seen that blog before! I checked out his chili recipe, and it’s different. The spices and chile peppers, except for one, are different, and mine has more spices, his has vegetables and rice. I guess guiso de carne could easily be called chili – meat in a sauce. But I know chili isn’t Mexican in origin – it came about when ingredients spread up to California, New Mexico, and Texas and became Tex-mex and more Southwestern in styles. There is a Mexican stew called birria that I just discovered. So who knows? I just want it to be good!

  3. Laura March 8, 2021 at 11:35 AM - Reply

    Mimi – your dish is so much more appetizing looking than the restaurant dish! And, you’re right – it sounds so tasty! I love all of these flavors!

    • chef mimi March 8, 2021 at 2:32 PM - Reply

      Oh thanks! I guess I could have tried to get a better photo 😬 But the flavors are fabulous!

  4. bernlag March 8, 2021 at 11:46 AM - Reply

    Sounds wonderful. I definitely would eat it with a tortilla. Remember when Bon Appetite would take requests for restaurant recipes and then post them. That was a fun column to read in the magazine.

    • chef mimi March 8, 2021 at 2:32 PM - Reply

      I loved that column as well! And I always wondered if they were the actual recipes! I guess that makes me sound skeptical!

      • bernlag March 9, 2021 at 5:55 AM

        No, you probably have been burned once too many times by someone leaving out an ingredient or a step. Some people are very possessive of their recipes.

  5. Ronit Penso Tasty Eats March 8, 2021 at 12:02 PM - Reply

    Such a feast! This looks so flavorful and aromatic. The fresh additions on the side are a great balance to the stew.

    • chef mimi March 8, 2021 at 2:31 PM - Reply

      Those fresh additions are my favorite part of Mexican and Southwestern feasts!

  6. Dorothy's New Vintage Kitchen March 8, 2021 at 12:20 PM - Reply

    It can be a challenge to recreate a favorite recipe, but it looks like you did a great job Mimi!

    • chef mimi March 8, 2021 at 2:30 PM - Reply

      I’d really have to do a side-by-side tasting, but it sure was good!

  7. cookingwithauntjuju.com March 8, 2021 at 3:09 PM - Reply

    My sister says I don’t make enough Mexican recipes – I guess I need to remedy that and go beyond “tacos”. Looks absolutely wonderful with lots of flavor!

    • chef mimi March 8, 2021 at 3:46 PM - Reply

      Hahahaha! We just love Mexican flavors, so it’s one of our favorite cuisines! Plus these days, it’s easier to get a lot of Mexican ingredients.

  8. jenniferguerrero1 March 8, 2021 at 7:14 PM - Reply

    This looks absolutely fabulous, Mimi!

    • chef mimi March 9, 2021 at 4:59 PM - Reply

      Thanks, Jen. It was definitely fabulous!

  9. Katherine | Love In My Oven March 8, 2021 at 10:08 PM - Reply

    Mmm this look GOOOOOD. My hubby would love it too! I’d have to tone down the spice for the kids but we’d love this.

    • chef mimi March 9, 2021 at 5:00 PM - Reply

      Oh you’d definitely have to do that, but spice up some of it as it is. So good.

  10. David @ Spiced March 9, 2021 at 6:32 AM - Reply

    Wow, this sounds amazing, Mimi – it’s right up my alley in terms of flavors! I love finding inspiration from local restaurants, and it looks like you did a pretty darn good job recreating this one at home. This sounds like comfort food heaven – and I bet your house smelled amazing while this was simmering away!

    • chef mimi March 9, 2021 at 6:44 AM - Reply

      No kidding. My favorite kind of potpourri, aside from Indian food! My husband loved going outside for a few minutes, then coming back in to smell the aromas! A little meat-heavy for me, but really delicious.’

  11. Jeff the Chef March 9, 2021 at 9:26 AM - Reply

    This sounds absolutely like my kind of thing, Mimi! I love that it’s paired with beans! I bet the combination is outstanding.

    • chef mimi March 9, 2021 at 4:58 PM - Reply

      It’s a real satisfying meal if you love chile peppers and good Mexican spices. I think it came out really similar!

  12. Hannah Kaminsky March 9, 2021 at 2:17 PM - Reply

    Now that is one luscious, meaty stew! Perhaps this is heresy, but it looks like the perfect opportunity to swap in some seitan, if you ask me. ;)

    • chef mimi March 9, 2021 at 4:56 PM - Reply

      Hahahahahaha! Certainly an opportunity!

  13. Raymund March 9, 2021 at 4:11 PM - Reply

    Your one look better than the restaurant! Definitely this is my type of food, loving all of that flavours

    • chef mimi March 9, 2021 at 4:56 PM - Reply

      Ha! Thanks! Very meat heavy, but I love this kind of flavor profile!

  14. kitchenriffs March 10, 2021 at 9:22 AM - Reply

    This looks great! I’ve never made this — really need to. And I’ll use your recipe since you’ve done all the research for me! :-) Really good stuff — thanks.

    • chef mimi March 10, 2021 at 9:50 AM - Reply

      Ha! You’re welcome. Like I said, I haven’t done a side-by-side taste comparison, but it seemed really similar, and was so good nonetheless!

  15. Healthy World Cuisine March 10, 2021 at 11:11 AM - Reply

    Your recipe just became our dinner solution. Have chuck out and pondering what to do with it other than making beef stew. Love these deep rich spicy flavors. Might get it tender in the instant pot and finish it off with your techniques as it is super busy day. We even have avocados. It was meant to be.

    • chef mimi March 10, 2021 at 12:09 PM - Reply

      FANTASTIC! Glad I could help! And, it’s good.

  16. Charlie DeSando March 10, 2021 at 11:13 AM - Reply

    Looks great

    • chef mimi March 10, 2021 at 4:43 PM - Reply

      Thanks so much!

  17. Kelly | Foodtasia March 10, 2021 at 2:43 PM - Reply

    Love the flavors in this, Mimi! Definitely making this for my family, they’ll love it!

    • chef mimi March 10, 2021 at 3:54 PM - Reply

      Oh good! I thought it came out really good!

  18. Frank Fariello March 12, 2021 at 8:05 AM - Reply

    You must have a better Mexican food scene near you than we do, if you can find a dish like this on the menu. It looks and sounds delicious!

    And btw, no difference in meaning between guiso de carne and carne guisada (with an “a”). One means meat stew and the other stewed meat…

    • chef mimi March 12, 2021 at 8:06 AM - Reply

      Well, we live above Texas. What’s funny is that the owners of this particular restaurant are from Peru. But that explains nothing! Thanks for the clarification!

  19. 2 Sisters Recipes by Anna and Liz March 12, 2021 at 8:01 PM - Reply

    Great recipe- even thought I don’t make Mexican food enough, this is one recipe we will try!

    • chef mimi March 12, 2021 at 8:08 PM - Reply

      Meat heavy, but with such fabulous flavors. As with most all Mexican food! Or, Southwestern-inspired dishes!

  20. For the Love of Cooking March 16, 2021 at 12:34 PM - Reply

    It looks hearty, flavorful, and so delicious.

    • chef mimi March 17, 2021 at 8:25 AM - Reply

      Thank you. It’s definitely flavorful!

  21. Karen (Back Road Journal) March 22, 2021 at 9:26 AM - Reply

    Mimi, you guiso de carne plated up with your sides looks terrific. We don’t have a Mexican restaurant in our town and I love Mexican food. I have all the ingredients to make this meal except the chuck so it will be happening soon. Thanks for sharing your recipe.

    • chef mimi March 22, 2021 at 9:47 AM - Reply

      You’re so welcome! I think it’s really close to the original that I love, but every if it’s not it’s really good!

  22. Ashok June 21, 2022 at 3:28 AM - Reply

    Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

    • Chef Mimi June 21, 2022 at 6:35 AM - Reply

      You are so welcome! It’s very good!

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