Carne Picada Easy Authentic Recipe

Love cozy Mexican recipes? Try my albondigas soup, carne guisada, birria meat, and carnitas. How do I elevate the humble beef stew for my family? I make my cozy and authentic carne picada. It’s a one-pot Mexican beef stew but made with a balance of Mexican-inspired spices and veggies. It’s a weekly staple in my kitchen during the cooler months!

Why I love this recipe

One-pot dish. Everything comes together in one dish, so there’s no need to dirty up a bunch of pots and pans. You can even reheat it in the Dutch oven. The meat cooks perfectly. Beef chuck roast is the best cut of beef for slow cooking, which is why I use it all the time! Healthy and nutritious. This stew is loaded with veggies and protein-rich beef. No fillers or unnecessary ingredients are needed. Leftovers you’ll love. This may sound super odd, but I often make this dish just for the leftovers. The flavor melds and tastes even more delicious.

Ingredients needed

Beef chuck roast. It can also be labeled as a 7-bone roast, chuck steak, or stewing beef. This is the best cut of beef to use in stews, as it’s flavorful and melts in your mouth when slow-cooked. Prepare by cutting it into cubes. Oil. Olive oil works best as it has the most flavor, but any oil will work. Onions. Diced. Garlic. Preferably fresh cloves, minced. Peppers. Red bell peppers and either serrano green poblano peppers or jalapenos. Cut the bell peppers into cubes and slice the spicy peppers. Whole peeled tomatoes. Canned and in its juices. Kosher salt and black pepper. For added flavor, it can be adjusted to taste. Spices. Dried oregano, cumin, coriander, paprika, and chili pepper. Brown sugar. Not much is required for a necessary touch of sweetness.

How to make carne picada

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Carne picada is chopped or thinly sliced beef that’s great for tacos, burritos, or any hearty dish. It’s usually seasoned with spices and cooked until tender, making it super flavorful and easy to use in lots of recipes. “This was a new dish for us to make. It turned out very well and tasted awesome! Tasted as good or better than if it came from a restaurant.” – Tony

Arman’s recipe tips

Swap water for beef broth. If the stew needs added liquid, use broth to impart added flavor. Use a deep oven-proof skillet if you don’t own a Dutch oven. Add more veggies like carrots, potatoes, beans, and even zucchini in this recipe. Don’t skip the searing. This helps lock in necessary juices and adds an unmistakable texture and flavor to the beef.

Storage instructions

To store: Once the stew cools, transfer leftovers to an airtight container and place in the refrigerator for 3-4 days. Luckily there are no wrong answers when it comes to what to serve alongside your beef picada. Here are some ideas:

Burrito bowls Carne picada tacos Rice bowls (with basmati rice, warm corn tortillas, refried beans, and cotija cheese).

You can also use the meat for fillings in mulitas, tacos dorados, or even chopped cheese. To reheat: Transfer leftovers to the Dutch oven or saucepot and heat on medium heat until warm, stirring frequently. The microwave will also work. Simply heat in 30-second intervals until warm, stopping to stir between each. To freeze: Place cooled leftovers in an airtight container and freeze for up to 3 months.