Best Carne Guisada Step by Step // Tex-Mex Beef Stew ❤️

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Carne Guisada is a beloved dish in my home, and it holds a special place in South Texas cuisine. This Mexican-style beef stew takes me back to my childhood, when my mama would make it frequently. I prefer using chuck roast, as these slow-cooked chunks of beef become incredibly tender in a rich, flavorful gravy. My mama always ground her spices using a molcajete, and I follow her tradition. The blend of whole cumin, garlic, and peppercorn adds an extra layer of flavor. I always emphasize that great carne guisada begins with proper searing, toasting the flour and spices, and finishing with slow cooking to enhance the flavor. And let's not forget – love is an essential ingredient too! ❤️

#carneguisada
#beefstew
#rachelcookswithlove
#mexicanfood

INGREDIENTS ____________________
3 1/4 lbs. Chuck Roast (cubed 1 inch size)
(NOT shoulder roast)
3 Tbsp Canola oil
3/4 Medium Onion (diced small)
3/4 Medium Green Bell Pepper (small dice)
1 3/4 tsp Whole Cumin
1 tsp Black Peppercorn
3 Large Garlic Cloves
2-3 Tbsp AP Flour ( i used 3)
2 Large Roma Tomatoes (diced)
1 C. Water for Molcajete
2-3 tsp Chili Powder (I used 3 tsp)

3 Tbsp Tomato Sauce
3 tsp Better than Bouillon Beef Flavor
1 3/4 C. Water
Salt as needed

SIDES________________________
Mexican Rice

Refried Beans
Flour Tortillas

Simple Salad

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.