La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

Home » Beef~Res » Carne Guisada Con Papa & One Step Closer

Carne Guisada Con Papa & One Step Closer

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After a couple of frustrating days, I think I am back on track with this blog. Hoping that my niece can help me work out the final details in the morning. Yay! Getting excited! Preparing dinner tonight for family. Carne guisada, frijoles con chorizo, sopa de conchas, chicken tortilla soup, salsa and tortillas. Tomorrow dinner with friends! Looking forward to it! 

mexican stewed beef with potatoes up close

There Are Just Those Recipes That Stay With You For A Lifetime!

This recipe for carne guisada was one of the first recipes posted on my blog back in 2014! Here I am April 2023 updating the post with new photos and soon a new video as well. I have lost count on how many times I have prepared this and many variations of this recipe. Once you learn basic recipes like this one, you will be creating all sorts of delicious dishes with your signature!

Carne Guisada Con Papa

Do you cook low and slow? 

I am a low and slow cooking girl in an instant pot world! Lol! This recipe for carne guisada is a basic, simple and tasty as it comes. The freshly blended tomato sauce  and low and slow cooking, is the key to a good carne guisada. I like adding potatoes for a heartier dish.

stewed mexican beef and potato on a large spoon
carne guisada collage for pinterest
Carne Guisada con Papa

We Grew Up Enjoying Lots Of Beans, Eggs And Sopa, But…

When there were meat recipes, mom found ways to stretch the meal. Add chunky potatoes, carrots, mild peppers or Mexican squash. Or you can simply leave it simple with the beef and aromatics(onion).

 Steak Ranchero Con Papa . Here is a variation on a carne guisada recipe. 

Steak Ranchero Con Papa

How Do You Like To Serve?

 The carne guisada can be eaten as is over rice or I like to serve warm tortillas for tacos or burritos. I enjoyed trying skirt steak in this recipe. It was more flavorful and tender than the top round, but the sirloin is tender as well! You have some options here.

Carne Guisada con Papa
pinterest image mexican beef and potatoes

Carne Guisada Con Papa. Stewed Beef and Potato

Stewed beef with potatoes is one of those staple home-style meals prepared in every Mexican home.
4.82 from 32 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 Servings

Ingredients

  • 2 pounds chuck roast(diezmillo), sirloin or top round sliced thin
  • 1 tsp Salt, plus more, to taste
  • 1 tsp Pepper, plus more, to taste
  • 1 tsp Garlic powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 3 tablespoons Avocado or Olive oil
  • 5 roma tomatoes, 495 grams quartered
  • 1 medium white onion, 242 grams peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
  • 3 cloves garlic, 12 grams mashed
  • 2 serrano peppers, 44 grams one roughly chopped, one left whole
  • 1/3 cup cilantro washed, roughly chopped
  • 3 cups of water or chicken broth
  • 1/2 cup tomato sauce or 3 tbsps tomato paste optional
  • 1 large poblano, green or red bell pepper, 136 grams finely diced
  • 3 med russet potatoes, 470 grams , peeled and diced

Instructions

  • Season the sliced beef with one teaspoon each of salt, pepper, garlic powder, cumin and oregano. Stir well to combine. Set aside. Preheat 3 tablespoons of oil in a large pot at medium heat for 3-4 minutes. When ready, brown the beef in the preheated oil, stirring as needed for 10 minutes.
  • In the blender, combine the tomatoes, 1/2 of the onion, garlic, 1 serrano, cilantro, tomato sauce(if using) and 3 cups of water (or broth). Season with salt and pepper to taste and blend on high until smooth.
  • To the beef, add the remaining diced onion and poblano pepper. Saute for 5 minutes. Add the reserved whole serrano pepper. Add in the sauce from blender. Bring to a boil, reduce heat and continue cooking(mostly covered) for a good 15-20 minutes or until sauce reduces and becomes darker. Fold in the potatoes, cover and continue cooking until potatoes are cooked through, about another 15-20 minutes. You can adjust the spices to your liking as the beef cooks down.
  • Serve with a side of rice, beans and warm tortillas. The beef can be substituted with pork steaks or boneless chicken thighs, sliced. Add in your favorite vegetables like zucchini, chayote, carrots…

Notes

Tips~ Add flavor without spice by dding the whole serrano peppers to your guisados instead of blending it. Adding a whole, fresh serrano to rice and guisados has been a little tradition of mine. Most often, my mom would only add it to her Mexican rice. 
Pressure Cooker: Sear the beef, add aromatics(onions and peppers) and saute. Add blended tomato sauce and spices. Cook under pressure for 30 minutes. Release steam and open. Add potatoes and cook for 15 minutes or until potatoes are fork tender. If needed add a little more broth.
Do you want to add more flavor to your beef and potatoes? Try frying the potatoes ahead of time and then add them to your carne guisada! Adds flavor and keeps the potatoes from falling apart easily when stewed.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Reader Interactions

Comments

    • Sonia

      Hi Christine! It’s 1 teaspoon of each as stated in #1 of the directions. Thanks for the question though, I will add the quantities to the list.

      Reply

  9. Christine Mendias

    Is there a substitute for the red wine vinegar. No store nearby and I forgot to buy this weekend. ?

    Reply

      • Cynthia

        Sonia, This is the second recipe that I’ve tried of yours, and just like the pozole this was spot on. It reminds me so much of my mom’s cooking. My mom never fully explains any recipe so I’m super happy to have found you. For my birthday earlier this year this is exactly what I asked her to make for me. Now I’m happy I can do it on my own. Because your recipes have so far been true it boosts my confidence in cooking. I’m usually more of a takeout girl but that never fully satisfies. Thank you so very much!!!

        Reply

  11. Cristina castañeda

    Hola! Me podrias decir si la carne que usas para este guiso es falda? De la que se deshebra? O bisteces? Muchas gracias! Se ve buenísimo!

    Reply

  14. Kelli Taylor

    Making this now as I type lol, the sauce is nowhere near the color red tho, I hope this turns out well. Skirt steak isn’t cheap. Maybe it’ll change as it simmers!

    Reply

    • Sonia

      Kelli, the colors on a photo may look different because of lighting when I took the picture. When you blend fresh tomato sauce it will darken some as it cooks down and thickens. But it may not always looks intense red like in my photograph. It’s a very old and traditional recipe. I am actually making it tomorrow with some bistec or milanesa-style meat. Skirt steak is one of my favorites, but you can use top round, chuck steak or your favorite cut of beef as long as it’s not too thick.

      Reply

  19. Paola

    Lo acabo de preparar y quedó muy bueno! No contaba con peppers pero lo hice con todo lo demás. Gracias! (Puertorriqueña de Texas) 😘

    Reply

    • Sonia

      How much meat are you cooking? The thing is that you should be generous with the sauce because it’s going to cook down and reduce until the meat is tender.

      Reply

  23. Alisa

    So delicious!I’ve made this several times now. Reminds my husband of his grandma’s cooking. I’m making this tonight with your bean and homemade tortilla recipes.

    Reply

  24. Angela Broux

    I made this for dinner today. Absolutely delicious. It was spicy because I left the seeds with the chopped serrano pepper. So next time I might try just adding the whole pepper at the end. Thanks so much and I cant wait to try the rest of your recipes!

    Reply

    • Sonia

      Hi Donna! In all honesty, I rarely use my slow cooker because I am home all day long. If I were to approach this recipe in the slow cooker, I would suggest seasoning the beef and searing it a bit before adding it to the slow cooker with all the other ingredients minus the potatoes. Once the meat is tender and you taste for seasoning, add the potatoes and continue cooking until tender. In my experience, sometimes the slow cooker versions tend to either dry out fast and thicken or they are watery. That’s probably the reason I prefer the stove top version.

      Reply

  26. Boo Scruff

    Dear Sonia, this Carne Guisado Con Papa, was full packed flavor, tender, juicy, yummy. I used your recipes for homemade tortillas, rice, salsa and thanks to you I now use avocado oil (love it). I did use Sweet Vidalia Onion & had roasted garlic. I like it spicy too, used extra serrano. Since I started following your recipes, I now have a lot of the staples in my pantry & that gives me time to make homemade items, homemade is best. We were all looking at the screen when first I saw this recipe, ah if only there was smell-o-vison on internet screen. We are all so happy & satisfied to be eating, surrounded by our foods. Fan & Follower, keep up the fantastic work-Thank you

    Reply

    • Sonia

      Thank you so much for taking the time to write. I too believe homemade is better! Much more satisfying in the end. With a few staple ingredients one can create so many wonderful dishes!

      Reply

  28. Karen

    I don’t normally leave comments on recipes, but this one was spot on! Reminded us of the carne guisada we would eat when we lived in south Texas!

    Reply

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