Carne Guisada

Carne Guisada is a staple on the menu at most Texas Mexican restaurants, but not all Carne Guisada receipes are created equal. Some are fatty, some are tough and chewy, some have very flavorful gravy, some are bland. This super easy, super tasty carne guisada has been a favorite since I created it in the early 90’s. It is tender, lean, and very flavorful. Since it is done in the crockpot, it is also super easy.

3 pounds beef stew meat (any red meat will do)
1 envelope onion soup mix
1 14 oz can diced tomato and green chile
2 T chili powder
1 T cumin
1 T black pepper

1/2 C flour and 1/2 C water to thicken

Place meat, soup mix, tomatoes and spices in a large crock pot. Stir to coat. Cook on high for 6 hours, or low 8 hours or overnight. Stir to mix well. Taste, and add salt if necessary. Make a paste of equal parts flour and water. Stir in a little at a time, until desired thickness is reached.

To serve over rice or noodles, leave it a bit thinner. To serve in tortillas, make it ticker.

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3 Comments on “Carne Guisada”

  1. lisa
    2012/06/27 at 2:39 pm #

    I made this, and it was delicious! Thanks for the recipe!!

  2. 2015/02/04 at 7:16 am #

    Making it right now. One of my favorite venison recipes!

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