South Texas Carne Guisada with Silky Brown Gravy

Why You’ll Love This Recipe

• Classic South Texas flavors: tender beef in a silky, peppery brown gravy with cumin.
• Approachable technique: simple sear, a quick roux, then a gentle hands-off simmer.
• Perfect for tortillas: rich but not heavy, designed to spoon into warm flour tortillas.
• Make-ahead friendly: tastes even better the next day as flavors deepen.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 3 garlic cloves, 1 cup diced tomatoes (or 2 medium tomatoes), optional jalapeño, cilantro, lime
• Dairy: None
• Pantry: Beef chuck roast (3 lb), neutral oil, all-purpose flour, beef broth, tomato paste, ground cumin, kosher salt, black pepper, bay leaf, apple cider vinegar, flour tortillas

Full Ingredients

For the Carne Guisada

• 3 lb beef chuck roast, trimmed and cut into 1-inch cubes
• 2 tsp kosher salt, divided
• 1 1/2 tsp freshly ground black pepper, divided
• 2 tsp ground cumin
• 2 tbsp neutral oil (or 1 tbsp neutral oil + 1 tbsp bacon fat)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup diced tomatoes, drained (canned or fresh)
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth, warmed
• 1 bay leaf (optional)
• 2 tsp apple cider vinegar

For Serving

• 12 warm flour tortillas (6-inch), wrapped in a clean towel to keep warm
• Chopped cilantro and lime wedges (optional)
• Pickled jalapeños (optional)

Step-by-Step Instructions

Step 1: Prep and season the beef

Trim excess hard fat from the chuck roast and cut into 1-inch cubes. Pat very dry with paper towels. In a large bowl, toss the beef with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 2 teaspoons ground cumin. Let stand at room temperature for 10 minutes while you dice the onion and bell pepper and mince the garlic.

Step 2: Sear the beef in batches

Heat 1 tablespoon oil (or half the oil and bacon fat) in a heavy Dutch oven over medium-high heat until shimmering. Add half the beef in a single layer and sear without stirring until deeply browned, 3–4 minutes. Turn and brown another 2–3 minutes. Transfer to a bowl and repeat with remaining beef, adding the remaining oil as needed. Keep the browned bits (fond) in the pot.

Step 3: Soften aromatics and bloom spices

Lower heat to medium. Add onion and bell pepper with a small pinch of salt. Cook, stirring, until the onion is translucent and softened, 5–6 minutes. Add garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute to lightly caramelize, scraping up fond as it loosens.

Step 4: Make a quick roux

Sprinkle the flour over the vegetables and stir constantly for 2 minutes, forming a paste and cooking out the raw flour taste. It should turn a light peanut-brown. If it looks dry, add a teaspoon of oil to help it come together.

Step 5: Add liquids and return beef to pot

Gradually pour in the warm beef broth while stirring to smooth out lumps. Add the diced tomatoes and bay leaf. Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook at a bare simmer for 1 hour 45 minutes, stirring every 20–30 minutes to prevent sticking.

Step 6: Adjust thickness and season

Remove the lid and simmer 10–15 minutes more to thicken to a silky, spoon-coating gravy. Stir in the apple cider vinegar. Taste and season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper, or to preference. Discard the bay leaf. If the gravy gets too thick, splash in warm water or broth; if too thin, simmer a bit longer.

Step 7: Warm tortillas and serve

Warm flour tortillas in a dry skillet over medium heat for 20–30 seconds per side and keep wrapped in a clean towel. Spoon carne guisada into shallow bowls or directly into tortillas, making sure to include plenty of brown gravy. Garnish with chopped cilantro and serve with lime wedges and pickled jalapeños if desired.

Pro Tips

• For best browning, dry the beef well and don’t crowd the pot. A dark fond equals deep flavor.
• Warm your broth before adding to the roux to prevent lumps and keep the gravy silky.
• Maintain a gentle simmer, not a boil; slow cooking keeps the beef tender and the gravy glossy.
• A spoonful of bacon fat adds authentic South Texas depth; use in place of some oil if you like.
• Flavor blooms overnight. If time allows, cool, refrigerate, and reheat the next day for even better taste.

Variations

• Instant Pot: Sear on Sauté, build the roux, add liquids and beef, then pressure cook 35 minutes; natural release 15 minutes. Simmer on Sauté to thicken if needed.
• Slow Cooker: Sear beef and make the roux on the stovetop. Transfer to a slow cooker with tomatoes and broth; cook 6–8 hours on Low. Finish with vinegar and seasonings.
• Spicier: Add a minced jalapeño with the garlic or a splash of Mexican beer during the simmer for a gentle bite and extra depth.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently over medium-low heat, adding a splash of water or broth to loosen the gravy as needed. Warm tortillas just before serving for best texture.

Nutrition (per serving)

Approx. 480 calories; 33 g protein; 28 g fat; 12 g carbohydrates; 2 g fiber; 980 mg sodium. Values are estimates for the stew only and will vary by ingredients used; tortillas not included.