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We don't have any beef with this carne guisada (Mexican beef stew)

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Carne Guisada (Mother’s recipe) 


Meat recipe:

  • Beef chunk meat, cut into desired sizes
  • Cumin
  • Garlic
  • Salt
  • Onion
  • Bell pepper

Carne Guisada (with measurements)


  • 3 lbs. stew meat (moose or beef)
  • 1 tbsp. oil (lard, bacon grease, etc.)
  • 1 medium onion, diced
  • 1 small green bell pepper, diced (optional)
  • 3 tbsp. tomato sauce or 1 large tomato, diced
  • 1 tsp. garlic powder or 3 cloves of minced garlic
  • 2 tsp. ground cumin
  • 2 tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. all-purpose flour
  • 1 cup water or chicken stock
  • Flour tortillas, rice, or mashed potatoes for serving.


  1. In a large pan, brown the stew meat, onions, and green pepper (if using) over high heat.
  2. Add the tomato, garlic, cumin, salt, pepper, and stir well.
  3. Sprinkle the flour over the meat and mix well.
  4. Add the water or stock and mix well so that there are no lumps.
  5. Bring to a boil, cover pan, and reduce heat to low.
  6. Cook for 1 ½ hours, or until meat is tender.
  7. Taste and adjust seasonings if necessary.
  8. Serve with your side of choice.

Extra: Enchilada Sauce

Enchilada sauce:

  • 1 stick of butter
  • 1 cup hot water
  • Cumin
  • Salt
  • Garlic
  • Chili powder


  1. You can flour the meat before you brown it, or you can brown the meat then flour it.
  2. Add some water to create a little gravy, then add your desired spices.
  3. Saute, then add more water to create more gravy. If the gravy looks too thick, add more water to desired consistency.
Tamryn works in the Multimedia Department and is currently the host of A Bite out of Bethel.