Carne Guisada

Carne Guisada


63 people made this

About this recipe: A Mexican inspired take on beef stew, that includes chillies, peppers, tomatoes, cumin and garlic. It calls for the meat to be browned in lard, but olive oil could be used instead.


Serves: 4 

  • 1/2 tablespoon lard
  • 675g (1 1/2 lb) diced stewing steak
  • 1 onion, chopped
  • 1 (400g) tin chopped tomatoes
  • 2 fresh jalapeno chillies, or green chillies, seeded and diced
  • 2 tomatoes, chopped
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • salt and freshly ground pepper to taste
  • water as needed

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Melt the lard or heat oil in a large saucepan over medium high heat. Add the meat and brown well on all sides. Add the onions and sauté for 5 minutes, or until tender. Add the tinned tomatoes, jalapenos, fresh tomatoes, cumin, garlic, salt and pepper.
  2. Reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. (Note: If mixture is too thick, add water as needed. Or if mixture is too thin, cook uncovered to allow liquid to evaporate.)

Recently viewed

Reviews (2)


Really enjoyed this as did all the family - 16 Apr 2015


This is like a stew version of a good Chilli con carne. I used lean lamb and found I had to stew the meat for a good 90 minutes to get the lamb to be tender. I also switched out the hotter green chillis for some milder red chillis as the family don't like too much heat. Other than that, this is a delicious dish - 02 Oct 2013

Write a review

Click on stars to rate