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Houston, TX
Just your atypical hispanic male living in the big city

Thursday, April 19, 2012

Carne Guisada (Stewed beef)

I know its been a while since I have placed a post. With between getting a new place ready close to family outside of Houston proper. Both MC and myself are rather excited, but it can be rather taxing. Last weekend, I ended up pulling out old carpeting, taped the house down (for painting purposes), wiped walls down etc. Needless to say, I have thrown the back out and now I am medicated enough to try to relax. I know...no bueno.
This is the kitchen from the new place...plenty of work to be done!

So I have some time to add a post. I thought why not post something that I have created in the past, and actually, something that I first learned from my grandmother. Carne guisada, or stewed beef, is a staple across many cultures. In Mexican cuisine, it is considered a normal staple that not only can be used with beef, but with pork or even lamb.

1 pound beef or stew meat
1 tsp olive oil
1 whole onion
1/2 cup beer
2 cups beef stock

1 tbsp minced garlic
1 tsp cumin
1 tsp salt
1 tbsp black pepper
1 tsp chili powder
1 tbsp mexican oregano
1 8 oz can tomato sauce

First, start by adding olive oil to a skillet. I liked to use a cast iron because that was what my grandmother used to use. After the oil is well heated, add the meat to the pan. Sometimes I have to check to make sure if there aren't chunks. If so, I might have to dice some more.


While the meat starts to cook, dice the onions. Add them to the meat and mix. Make sure you cook the meat and onions well for about 10 minutes.


For this recipe, I am adding a little of beer. Notice that it will start to foam. Cook down the beer for about 5 minutes, stirring on occasion.

Add the 2 cups of stock. I prefer to use stock. My grandmother on the other hand used regular water. Allow to continue to cook for 5 minutes on medium high.


After having the meat cooking, start by adding the spices as well as the can of tomato sauce. Allow to cook for another 45 minutes at a simmer.

Turn off the heat after 25 minutes or when the meat is rather tender (it might take a little longer...so add more liquid if need be). Normally, you would have it with rice and beans along with tortillas. For this go around, I used the carne guisada for a large burrito. Great eats!



  1. I hope your back gets to feeling better and that's exciting news that you're moving into a new place - but what a lot of work! Anyway, I'm glad you've had a chance to take a break and post again...

    This looks delicious and reading the ingredient list, I wasn't sure what to expect but love the end result...

  2. Aww...dude thanks...will be sitting by while MC will be painting away...hope you enjoy the weekend!!