Carne Guisada Recipe (Con Papas)
Carne Guisada – A simple recipe for spicy and savory meat stew that can be made with potatoes (con papas) or without for a low-carb version. You’ll love this flavorful, satisfying, and versatile Latin-inspired beef dish for a hearty stew, or enjoyed as classic Carne Guisada Tacos!
If you have tried our Best Beef Stew Recipe (which, you should) and you are a big fan of Latin-inspired flavors (which, you should be), you are going to love this delicious Carne Guisada Con Papas recipe.
While you might not have tried Carne Guisada before, the ingredients and preparation method for this wonderfully flavorful dish are probably very familiar. Also known as Carne de Res Guisada, this recipe name is simply translated as “meat stew” or “stewed meat.”
It is a traditional latin dish that’s popular in Puerto Rico, where it originated, the Dominican Republic, parts of Mexico, Central America, and is even common in Tex-Mex restaurants here in the states. Basically, Carne Guisada is a spicier version of classic beef and potato stew, made with chunks of beef, a zesty tomato base, and loaded con papas – with potatoes.
Carne Guisada Recipe Con Papas or Without Potatoes
Although the classic Carne Guisada Con Papas recipe is our personal favorite, it does not actually have to include the potatoes. You can leave them out for a low carb option, if you like. Feel free to customize this beef stew dish to your personal preferences… Just be sure to use the right suggested seasonings for the best flavors.
Whether you prepare with or without potatoes, there are many different ways that Carne Guisada can be eaten: Serve as-is in bowls for a hearty stew, use to make tacos, or enjoy over rice with plantains on the side. Or make part of your weekly meal prep plan and incorporate the Carne Guisada in several different dishes!
Ingredients You Need
Traditional Carne Guisada is an easy recipe that is made with wholesome ingredients. To prepare our simple, savory and authentic version you need:
- Olive oil – or preferred cooking oil
- Beef stew meat – or beef roast cut into large bite-sized pieces
- Onion – peeled and diced
- Jalapenos – seeded and chopped
- Serrano peppers – seeded and chopped
- Garlic – minced
- Cilantro – chopped
- Spices – ground cumin, chili powder (preferably ancho), adobo seasoning, smoked paprika
- Beef bouillon – or beef base
- Canned fire-roasted diced tomatoes – or plain canned diced tomatoes, if you prefer
- Dark Mexican beer – like Modelo Negro
- Potatoes – peeled and chopped just before added
- Lime – juiced
For a low carb version without potatoes, you might want to add a little masa or cornstarch to thicken the stew base.
How to Make Carne Guisada
A proper Carne Guisada Con Papas requires a couple of hours to prepare, so it’s perfect for a relaxing weekend meal. Or make as part of your Sunday meal prep routine to enjoy throughout the week. Or both!
To make Carne Guisada from scratch, first place a large 6-8 quart pot over medium-high heat. Add the oil and once it is hot, add the beef stew meat into the pot along with the adobo seasoning. Stir and cook for several minutes to coat and brown the meat on all sides.
If omitting the potatoes to make a low carb Carne Guisada, first toss the beef chunks in a bit of cornstarch or masa before adding to the hot pot. This will help to thicken the stew.
Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef for another 5 minutes or so to soften.
Then stir in the tomatoes, beer, and 2 cups of water.
Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Be sure to stir occasionally so that the beef and tomatoes don’t stick to the bottom of the pot.
When the beef is getting close to fork-tender, peel and chop the potatoes into ½ inch cubes.
Once the beef is soft and shreddable, then stir in the potatoes. Cover and simmer another 15-20 minutes, until the potatoes are soft and the stew base has thickened.
Get the Complete (Printable) Carne Guisada Con Papas Recipe Below. Enjoy!
Lastly, stir in the fresh lime juice. Taste, and add more adobo seasoning if it’s needed.
Ideas for Carne Guisada Garnishes
We love to serve Carne Guisada as tacos or in bowls for a rustic beef stew. However you enjoy, here are a few suggestions for yummy toppings you can add:
- More chopped cilantro
- Pico de gallo or homemade salsa
- Lime wedges
- Chopped green onions
- Crumbled cotija cheese
Carne Guisada Serving Suggestions
The most simple and traditional way to eat this flavorful beef stew is in a bowl with your favorite extra goodies (as mentioned above). But there are so many ways to enjoy versatile Carne Guisada Con Papas!
Tacos: Carne Guisada tacos are typically enjoyed with corn tortillas. But feel free to try them with flour tortillas for a more fajita-style taco dish.
Over Rice: Spread cooked white or brown rice in a bowl, and ladle on a generous helping of Carne Guisada. Serve with Baked Plantains and/or black beans.
How to Store Leftovers
Carne Guisada, with or without potatoes, is great to make ahead! Leftovers will keep well in the fridge for up to 4 or 5 days.
The beef stew can also be frozen for up to 2 months. Transfer cooled leftovers to an airtight container, and wrap in aluminum foil before freezing.
Looking for More Terrific Taco Recipes?
- 2-Ingredient Crock Pot Taco Meat
- Tacos Al Pastor Recipe
- Instant Pot Perfect Carnitas
- Green Chile Steak Tacos
- Bubbly Taco Salad Bowls
Carne Guisada Recipe (Con Papas)
- 2 tablespoons olive oil
- 3 pounds beef stew meat
- 1 sweet onion peeled and chopped
- 2-3 jalapenos seeded and chopped
- 1-2 serrano peppers seeded and chopped
- 4-5 cloves garlic minced
- 1/3 cup chopped cilantro
- 1 tablespoon ground cumin
- 1 tablespoon chili powder preferably ancho
- 1 tablespoon adobo seasoning
- 2 teaspoon smoked paprika
- 2 teaspoons beef bouillon or beef base
- 14.5 ounce can fire-roasted diced tomatoes
- 12 ounce dark Mexican beer like Modelo Negro
- 3 cups diced potatoes
- ½ lime juiced
- Possible Garnishes: pico de gallo avocado, cilantro, lime wedges
- Set a large 6-8 quart pot over medium-high heat. Add the oil. Once hot, add the beef stew meat into the pot along with the adobo seasoning. Stir to coat and brown the meat on all side, 5-7 minutes.
- Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef another 5 minutes to soften.
- Stir in the tomatoes, beer, and 2 cups water. Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Stir occasionally.
- When the beef is getting close to fork-tender, peel and chop the potatoes into ½ inch cubes.
- Once the beef is soft and shreddable, stir in the potatoes. Cover and simmer another 15-20 minutes until the potatoes are soft and the stew base has thickened.
- Stir in the lime juice. Taste, then add more adobo seasoning if needed. Serve as a stew, as taco filling, or over rice.
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