Carne Guzado

Carne guisada is a Tex-Mex beef stew that’s all about slow-braised meat in a rich, spiced gravy. Stewing beef gets browned hard, then simmered low with cumin, chili powder, garlic, serrano chiles, and beef broth until the meat falls apart at the touch of a fork.

Browning the beef first on all sides builds a crust that adds flavor and color to the braising liquid. Pouring off the grease after browning keeps the finished stew from being oily while still capturing all that seared-meat flavor in the pot.

The gravy gets thickened at the end with a cornstarch slurry, giving it that thick, glossy consistency that clings to the meat and soaks into rice or wraps around the inside of a warm flour tortilla.

Pro Tips

• Use a heavy pot or Dutch oven for even heat during the long simmer. Thin pots create hot spots that scorch the gravy.
• Keep the simmer very low after bringing to a boil. A hard boil toughens the beef instead of tenderizing it.
• Add the cornstarch slurry slowly, stirring as you pour. You may not need the full teaspoon. Stop when the gravy coats the back of a spoon.
• Seed the serrano chiles if you want less heat. The seeds and membranes carry most of the fire.

Variations

• Serve in warm flour tortillas with refried beans and guacamole for a full Tex-Mex plate.
• Add diced potatoes to the stew during the last 30 minutes for a heartier, more filling version.
• Use a crockpot on low for 6 to 8 hours instead of stovetop simmering.