Carne Guisada

Carne Guisada
Carne Guisada is a latin beef stew that is very popular here in Texas. On most weekends you can find my wife and I eating breakfast at a local taqueria. Mrs. Meat Church orders barbacoa, but my go to is carne guisada!

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #CarneGuisada

[dmitrykraytor]

Greetings from Russia. Just sitting here, having some beer and cooking your Carne Guisada. With our local seasonings however. And you gotta steer it every 15-20 minutes, otherwise it will burn because of flour. Smells and looks good. Matt, thank you for your videos. Learned a lot with your help. Keep on!

[gd-mnyw]

Matt ain't mad at anything, and rightly so - all his recipes are winners. I made this yesterday and it is killer good. Really good gravy. I got everything going but put it in a 300 degree oven for 2 hours vs stovetop to avoid having to stir it often and prevent burning even at low simmer.

[miketienken]

When’s the cookbook coming out?! So many good recipes and ideas. Thank you Matt for giving us more than just BBQ.

[Texas_G_Longhorns]

I'm loving how matt is incorporating TexMex style on his channel!! Big Fan Matt!!!

[altonbritton]

Carne guisada is one of my family's favorite dishes when I make it. I've seen it made several different ways and this one looks super tasty. Ranks right up there with chicken and dumplings.

[dubltap]

I found 44 Farms online a few months ago. Damn good beef. I bought a number of the prime chuck roasts. I put them in my pellet grill at 250 until they hit 120° and then quick sear both sides on my cast iron pan until it gets to 128° to 130°. It's better than a lot of prime ribs I've had. Thanks for the recipe!

[rickramirez]

Carne guisada plate with rice, beans, paired with flour tortillas and a sweet tea. That’s the perfect lunch plate in my opinion. Great job Matt! Keep those recipes coming.

[TreyEschberger]

Excellent. Agree with doing more of these weekday meals. Appreciate y'all.

[brianc]

One of the very best food sites on the Tube! Great presentations!

[toddglasscock]

I have always wanted to do this and did it last night before the deer hunt. I doubled the recipe because we were feeding 5 or 6 guys. It was so good we ate it all last night and my intention was to have some leftovers for breakfast. It was damn good!! Follow Matt’s recipe and you can’t go wrong.

[langecreative]

Made this last night and it was absolutey incredible! Thank you!

[zanypmpyle]

God bless Matt Pittman. I’ve cooked countless excellent meals with his instruction.

[srtturboawdjeep]

Cooking this this weekend, thanks for the sharing!

Awesome!!! I usually make larger batch and instead of stovetop I'll put it in the oven (no occasional stirring needed) at 310F for 1:45 and then check meat tenderness, will also pan brown some cut up potatoes and add to pot about an hour into the cook ... meat may need another 15 minutes to get "cut with a fork" tender meat.

[garytingler]

That is the best looking chuck roast I have seen with that kind of marbling. Great looking meal. Keep them coming.

[thomasdavidson]

Matt thank you all of your incredible tips, tricks, and incredible meals/recipes. It would be incredible if Canadians could get all of your rubs and seasonings! I had to go see friends in North Carolina and fill up my suitcase before flying home!! Thanks again for all you do!!

[stevecastro]

I am on a carnivore diet and use beef tallow rather than oil and this is an amazing dish. Thanks for sharing.

[TXCherokee]

I use Wondra flour for gravy. It’s a finer grate and mixes better for gravy

[shaynechurch]

Growing up in west texas we had this a lot. We always just called it guiso, but was always with a leaner meat...i will give this a try, looks delish, one of my favorite meals.

[terryhamilton]

As an Arizona resident for 28 years, the southwest flavors are all around. I personally love cumin. This recipe looks excellent. I usually make PSB with chuck roast, but definitely going to give this a try. Thanks Matt.

[leeg]

Keep killing it with these recipes Matt! 😋 looks delicious and easy enough for a weekday recipe! Thanks again