Guisado de res (Mexican beef stew) is an amazing flavorful dish that the whole family will love! Serve it with rice and warm corn tortillas for a complete meal.
What is guisado de res?
Guisado de res also known as carne guisada de res is a beef stew that is cooked low and slow in a delicious sauce.
What is the difference between carne guisada and carne asada?
Carne guisada is a Mexican style stew that is simmered in a sauce until the meat is tender.
Carne asada refers to grilled meats.
What you will need
This list of ingredients may look long but I promise the recipe isn’t difficult.
- potatoes (peeled and chopped)
- whole carrots (peeled and chopped)
- cilantro (chopped)
- Sazon Goya with culantro and achiote
- bay leaves
- stew meat
- ground pepper
- ground cumin
- onion powder
- garlic powder
- chicken bouillon
- vegetable oil
- roma tomatoes
- garlic cloves
- serrano peppers
- white onion
- whole cloves
How to make guisado de res
While this is a simple recipe it is very flavorful.
I start off by seasoning the meat well.
This is an important step as you want your stew to have flavor.
I used salt, pepper, cumin, onion powder, garlic powder, and chicken bouillon.
Put the stew meat in a large bowl and add in all your seasonings.
Then mix well to make sure all the meat is coated.
Let the meat rest for a bit while we prepare the sauce the meat is going to cook in.
This delicious sauce is made from roma tomatoes, garlic cloves, serrano peppers, onion, whole clove, thyme and oregano.
Just toss those ingredients into the blender with water and blend until smooth.
Now that the sauce is made we can start browning the meat.
Heat up 2 tbs of oil in a skillet over medium heat.
Once the oil has heated up add half of the meat.
I add half first so the skillet isn’t crowded.
If the skillet is crowded then the meat will end up steaming instead of browning.
Let the stew meat cook for a few minutes or until browned then flip over to the other side and cook for a few more minutes.
Transfer the browned meat to a plate. Then add the rest of the meat to the skillet and cook for a few minutes on both sides.
Now add all of the browned meat and it’s juices back to the skillet.
Pour the sauce over the meat.
Add the bay leaves and a packet of Sazon with culantro and achiote. Stir.
Bring to a boil then reduce heat to low.
Cover and cook on low for 2 hours.
The packet of Sazon with culantro and achiote looks like this.
You should be able to find it in your local grocery store in the latin american aisle.
After the 2 hours have passed add the chopped potatoes and carrots.
Continue cooking for 20-25 minutes or until the potatoes and carrots are tender.
The stew is now done.
I like to garnish mine with some chopped cilantro.
I really like the flavor but you could also use parsley if you prefer.
I love this stew and especially the flavor of the sauce.
For me it wasn’t too spicy but I have a high tolerance for spicy foods.
However, you can always reduce or omit the serrano peppers completely if you’re worried about it being too spicy.
This easy guisado de res goes great served with white rice and warm corn tortillas.
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Mexican beef stew recipe
This flavorful beef stew is sure to impress all your friends and family!
I hope you give it a try and I hope you enjoy it as much as we do.
Let me know what you think of this recipe in the comments below.
Thanks for visiting, see you soon!
Guisado de Res (Mexican Beef Stew)
This easy guisado de res recipe is simple yet flavorful. It's a delicious and filling meal that pairs well with white rice and warm corn tortillas.
- 2 potatoes peeled and chopped
- 2 whole carrots peeled and chopped
- 1/2 bunch cilantro chopped
- 1 packet Sazon Goya with culantro and achiote
- 2 bay leaves
For the stew meat
- 1 1/2 lbs stew meat
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon
- 2 tbs vegetable oil
For the sauce
- 5 tomatoes roma (chopped)
- 2 cloves garlic peeled
- 2 serrano peppers chopped
- 1/2 onion chopped
- 1 whole clove
- 1/2 tsp thyme
- 3/4 tsp oregano
- 2 cups water
Put the stew meat in a bowl and add the salt, pepper, cumin, onion powder, garlic powder, and chicken bouillon. Mix together well to make sure all the meat is coated. Set aside.
Put the sauce ingredients in the blender and blend until smooth.
Heat up the oil in a skillet over medium heat.
Once the oil is hot add half of the meat. Let it cook on each side for a few minutes. Then transfer the meat to a plate.
Add the other half of the meat to the skillet and cook on each side for a few minutes. Add the meat on the plate back to the skillet.
Pour the sauce over the meat. Add the bay leaves and packet of Sazon with culantro and achiote. Stir. Bring to a boil then reduce heat to low. Cover and cook for 2 hours.
After the two hours have passed add the potatoes and carrots.
Continue cooking for 20-25 minutes or until the veggies are tender.
Remove the skillet from heat and add the cilantro.
Serve the stew with white rice and warm corn tortillas