Crock-Pot Carne Guisada

Looking for a delicious and hearty stew recipe? Try Crock-Pot Carne Guisada! This Latin-inspired beef stew is made with potatoes, peppers, garlic, and simmered in a flavorful tomato-based sauce.

two bowls of homemade crock post carne guisada

What is Carne Guisada

If you’ve never had Carne Guisada think of it as a Tex-Mex or Mexican stew. It’s savory with a bit of spice. Cumin, chili powder, and jalapenos give it the spicy kick that sets it apart from other stews.

And you won’t need to make gravy for this Carne Guisada recipe because it makes its own thick gravy (guisada). If you were to make Carne Asada, you would just make it without the gravy.

What Meat is Used for Carne Guisada

Whether you are making Carne Guisada (with gravy) or Carne Asada (without gravy) you would use stew meat which is any kind of beef chuck roast or beef round roast. It’s best to buy beef stew meat that is already cut up into bite-sized pieces.

Beef is the most common meat to make Carne Guisada but some substitute beef with pork or even chicken.

Recipe Ingredients

Here’s what you need:

  • Chuck Roast
  • Salt & Pepper
  • Vegetable Oil
  • White Onion
  • Bell Pepper
  • Jalapeno Pepper
  • Garlic
  • Ground Cumin
  • Chili Powder
  • Dried Oregano
  • Chicken Broth
  • Diced Tomatoes
  • Flour
  • Potatoes
  • Carrots
crockpot carne guisada ingredients.
onions, garlic, bell pepper, and more

How to Make Crock-Pot Carne Guisada

Because you are making this recipe in a crock-pot, the flavors have plenty of time to come together and make the perfect stew that is hard to beat on a cold day. Here are the recipe steps:

  1. Cut the meat into bite-sized pieces.
beef stew meat
  1. In a large pan, brown the meat in the cooking oil until all sides are browned. Place the meat in your slow cooker.
  2. Using the same pan you browned the meat, saute the onion, pepper, jalapeno pepper, tomatoes, and garlic until the onions are translucent.
  3. Season with the spices and flour and mix until combined.
  4. Add the chicken broth and stir to combine. Transfer this mixture to the crock-pot with the meat.
  5. Cook on high for 4 and a half hours.
  6. Add the potatoes and carrots and cook for an additional 1 1/2 hours.

Recipe Notes

  • It may be cheaper to buy the whole roast and cut it up yourself. That way you can also trim it the way you desire.
  • This slow-cooker carne guisada recipe requires about 30 minutes of active cooking and then 6 hours in your crockpot.
  • Serve with Mexican Rice, refried beans, and corn or flour tortillas.
  • Store Carne Guisada in the refrigerator in an air-tight container. It tastes better the next day!
homemade carne guisada

Delicious Soup Recipes To Try

Hearty Beef Crock Pot Recipes

Take a moment to check out some more copycat soup and great crock pot recipes.

What is your favorite Crock-pot recipe?  Let us know in the comments below.  Make sure you share your creations by TAGGING US ON INSTAGRAM.  And don’t forget to sign up for our newsletter so you never miss a copycat recipe.

two bowls of homemade crock post carne guisada

Crock-Pot Carne Guisada

Crock-pot Carne Guisada is a savory Mexican beef stew you are going to love. 
5 from 5 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Beef Stew
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 6 hours 40 minutes
Servings: 12
Calories: 316kcal


  • 2 1/2 pounds chuck roast
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 1 bell pepper
  • 1 jalapeno pepper seeded and diced into small pieces
  • 6 chopped garlic cloves
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 2 cups low-sodium chicken broth
  • 14.5 ounces diced tomatoes
  • 1/2 cup flour
  • 1 pound potatoes
  • 1/2 pound carrots


  • Cut chuck roast into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of cooking oil in a large skillet on medium-high and cook meat until browned on all sides, when the meat is browned place into a 5 or 6-quart slow cooker. 
  • You may need to cook the meat in two batches. When the meat is removed add remaining oil and add chopped onion, tomatoes, chopped bell pepper, diced jalapeno pepper, chopped garlic. When the onions have almost become translucent add spices, flour, and stir to combine.
  • When the onions have cooked through add chicken broth and diced tomatoes. Scrape the browned bits up from the bottom of the skillet. Place the meat back into the slow cooker.
  • Place lid on the slow cooker and cook on high for 4 1/2 hours. Place cut potatoes and cut carrots into the slow cooker and cook for the remaining 1 1/2 hours. 



  • It may be cheaper to buy the whole roast and cut it up yourself.  That way you can also trim it the way you desire.
  • This recipe requires about 30 minutes of active cooking and then 6 hours in your crockpot.
  • Serve with Mexican Rice and flour or corn tortillas.
  • Store in the refrigerator in an air-tight container.  It tastes better the next day!


Calories: 316kcal | Carbohydrates: 27g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 146mg | Potassium: 1257mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3990IU | Vitamin C: 51.9mg | Calcium: 153mg | Iron: 7.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Rory

    5 stars
    This dish is more likely inspired by the Caribbean islands such as Dominican Republic, Puerto Rico and Cuba. This meal will be great with “Goya” Seasonings such as Adobo, Sazon, Sofrito, Recaito, Tomato Sauce, all made by “Goya”. For the pickiest critics as my family, when most don’t like the taste of vegetables but enjoy the flavors (sounds crazy, lol) the Sofrito is a purée combining these fresh vegetables/herbs:
    Green, red, yellow peppers, culantro, cilantro, recaito, garlic. I make this purée by the gallons and jar em and freeze in individual Tupperware or recycled jars. I add this purée to all my soups, beans and stews, it’s so popular in the Caribbean.

    • stephaniemanley

      I appreciate your comments it sounds like your family knows what they like. I made this dish based off my one of my co-workers talking about how difficult this was to make. She assured me it wasn’t.

5 from 5 votes (4 ratings without comment)

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