Rio Grande Valley Style Carne Guisada
Discover the bold flavors of the Rio Grande Valley with this authentic Carne Guisada recipe, a Tex-Mex classic that’s all about tender beef simmered to perfection in a rich, savory gravy. This hearty dish combines perfectly seared beef stew meat with a vibrant blend of aromatic spices, fresh vegetables, and a luscious, thickened sauce infused with cumin and chili powder. Slowly simmered to tender perfection, this one-pot wonder is a true comfort food that pairs beautifully with warm flour tortillas, fluffy rice, or creamy beans. Perfect for family dinners or gatherings, this dish brings the taste of South Texas to your table with minimal prep and big, satisfying flavors.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 3 tablespoons Vegetable oil
- 1 medium Yellow onion, finely chopped
- 1 medium Bell pepper, finely chopped
- 3 cloves Fresh garlic, minced
- 2 medium Tomatoes, finely diced (or 1 can diced tomatoes)
- 2 cups Beef broth
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 2 tablespoons Flour (all-purpose)
- 1 cup Water
Instructions
Season the beef stew meat with salt, black pepper, and garlic powder. Mix well to ensure even coating and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Working in batches, sear the beef in the hot oil until browned on all sides. Avoid crowding the pan to ensure proper browning. Remove browned beef and set aside.
Using the same pot, reduce the heat to medium and add the chopped onion and bell pepper. Sauté for 5–7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes to the pot and cook for an additional 3–4 minutes, stirring occasionally.
Return the browned beef to the pot along with any juices. Stir everything together to combine.
Sprinkle the cumin and chili powder over the mixture and stir to coat evenly.
Pour the beef broth into the pot, stirring to deglaze and scrape up any browned bits from the bottom.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for 90 minutes, stirring occasionally.
In a small bowl, whisk together the flour and water to create a smooth slurry.
Slowly pour the slurry into the simmering pot, stirring constantly to thicken the sauce.
Continue cooking uncovered for an additional 20–30 minutes, or until the beef is tender and the gravy has thickened to your desired consistency.
Taste and adjust seasoning as needed. Serve hot with warm flour tortillas, rice, or beans.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.2 g | 286% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 13.9 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3539 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
