Stewed Beef with Capsicum

    30 minutes

    This is a Mexican recipe for stewed beef called carne guisada. It's a great way to serve a less expensive cut of meat. Try serving over steamed rice or in burritos.

    65 people made this

    Serves: 8 

    • 1kg round steak, cut into bite size pieces
    • 1 tablespoon garlic powder
    • 1 teaspoon ground cumin
    • salt and pepper to taste
    • 2 tablespoons olive oil
    • 1/8 cup (20g) plain flour
    • 2 cups (500ml) water
    • 1 onion, sliced
    • 1 green capsicum, chopped

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large frypan over medium high heat. Add the meat and saute for 5 to 10 minutes or until browned on all sides.
    2. Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green capsicum, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

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    Reviews in English (58)


    People (I think typically people who don't live in strong mexican-american neighborhoods like some of us do) seem to incorrectly judge Mexican food because they think it is supposed to be something it isn't (i.e. confusing it with southwestern faire and thinking for some reason that Mexican=spicy - that's not necessarily true). This recipe is an excellent example of classic, authentic, delicious Mexican food. Before you make it and then give it a low rating for not having enough flavor, understand that this is basically a beef stew. Just because it is authentic mexican doesn't mean it is supposed to be spicy. As long as you expect the right thing, you won't be disappointed. For those of you near-the-southern-border people looking to make your favorite taco/burrito meat at home, this recipe is great. You can make it spicy if you want to, of course - but don't give the recipe a bad's VERY good!  -  09 Mar 2006  (Review from Allrecipes USA and Canada)


    This was really good. Took me forever to find the type of carne guisada i was looking for. I wanted the creamy gravy like kind. Not the stewed tomato kind. I live in southeast Texas and know good Mexican food. This with a few additions was very good. I made it in my crock pot. Added a few small diced tomatoes, minced garlic and some chili powder. YUMMY. With fresh torillas. My very picky fiance` loved it. Said it was "bragable" !! Oh- I also used more flour b/c i wanted a thick creamy gravy.  -  16 Oct 2005  (Review from Allrecipes USA and Canada)


    Carne Guisada is my favorite. In Corpus Christi I got them at the taco stands almost everyday. I never had it with all the peppers, mine was usually gravy and meat. I added alot more cumin. I also have never had it over rice or noodles. Dont think I'll be trying it that way anytime soon. But this recipe gave me the ground work to make my own now that I live in New York. I suggest putting it in flour tortillas and topping it with shredded chedder ( I thought the cheese would be gross until everyone insisted I try it, its the best way to eat it ) .  -  14 Feb 2005  (Review from Allrecipes USA and Canada)