What is Mexican beef stew called?

Mexican beef stew is commonly called carne guisada or caldo de res. Carne guisada features cubed beef simmered in a tomato-based sauce with spices, while caldo de res is a hearty broth-based stew with large vegetables. Both are comforting staples in Mexican households and vary slightly by region.

What is a traditional Mexican stew called?

A traditional Mexican stew can be called guisado, mole de olla, or pozole, depending on ingredients. For beef-based stews, carne guisada is most recognized. These stews are known for their slow-cooked richness and bold spice blends, making them ideal for family meals and celebrations.

How do Mexican restaurants get their beef so tender?

Mexican restaurants achieve incredibly tender beef by using slow-cooking techniques. They often sear the meat first, then braise it for hours in broth, spices, and acidic elements like tomatoes or lime juice. The low, steady heat breaks down the collagen in the meat, resulting in that melt-in-your-mouth texture.

What is the name of the Mexican dish of stewed meat?

The general name for a Mexican dish of stewed meat is guisado. When beef is used, it's usually called carne guisada. This dish is beloved for its deep, savory flavor and is often served with rice, beans, or tortillas.

Mexican Beef Stew Recipe – 1 Powerful Way to Make It Perfect

Name: Mexican Beef Stew Recipe That Brings Family to the Table
Prep time: 15 min
Cook time: PT-486887H41M32S
Total time: PT-486887H41M32S
Cuisine: Mexican
Ingredients: 2 lbs beef chuck, cut into cubes; 1 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp chili powder; 1 tsp cumin; 1 tsp oregano; 4 cups beef broth; 2 cups diced tomatoes; 2 carrots, sliced; 2 potatoes, diced; Salt and pepper to taste; Fresh cilantro, for garnish

Description

A comforting Mexican beef stew recipe made with tender beef, vegetables, and bold spices—perfect for cozy nights or meal prep.

Ingredients

Scale

2 lbs beef chuck, cut into cubes

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

1 tbsp tomato paste

1 tsp chili powder

1 tsp cumin

1 tsp oregano

4 cups beef broth

2 cups diced tomatoes

2 carrots, sliced

2 potatoes, diced

Salt and pepper to taste

Fresh cilantro, for garnish

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Instructions

1. In a Dutch oven, heat oil and brown beef in batches. Remove and set aside.

2. Sauté onions and garlic until soft. Add tomato paste and spices, stir for 1 minute.

3. Deglaze pot with beef broth, scraping up browned bits.

4. Return beef to pot with tomatoes, carrots, and potatoes.

5. Simmer on low for 90 minutes, or until beef is tender.

6. Season with salt and pepper. Garnish with cilantro and serve with tortillas.

Notes

Use chuck roast or stew meat for best tenderness.

Stew gets even better the next day—perfect for leftovers.

Add jalapeño if you like extra heat.

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 5g
Sodium: 760mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg