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Carne Guisada
Carne Guisada, South of the Border Beef Stew


Carne Guisada, since we’ve been selling BBQ’d tri-tip roasts at the Murrieta Farmer’s Market, it’s become one of our favorite cuts of beef. Super lean and full of flavor, plus it’s so versatile. Tonight we cubed up a three pounder, tossed it with seasoned flour and some of our favorite Mexican spices. Then, off to the Louisiana Wood Pellet Grill for some smoky flavor for a few hours. Quick, easy and just the right amount of heat. Patti had hers with a side of Spanish rice and Ken filled a few tortillas with the meat and cheese with a dollop of sour cream.

This is a very rich stew; the meat is very tender, the veggies cooked down into a very thick sauce giving you lots of serving options. I rolled it up in tortillas; you can serve it over rice or topping a baked potato or just in a bowl. All finger licking good, but it’s best to use a spoon.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Carne Guisada 
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 2 hours & 350* (180c) & 1 hour @ 225* (110c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack Mesquite

Ingredients: South of the Border Beef Stew

  • 3 lbs. Tri-tip roast, trimmed and cut into large chunks
  • 3 cups Pasilla Mexican Cooking Sauce
  • 1 cup flour seasoned with Country Bob’s Seasoning Salt & fresh black pepper, to taste
  • 2 Tablespoons oil or bacon drippings
  • 2 Tablespoons dried minced onion
  • 2 Tablespoons ground cumin
  • 2 Tablespoons Chipotle chili powder (more/less to taste)
  • 2 Tablespoons dried red pepper flakes, (more/less to taste)
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced (more/less to taste)
  • 5 small sweet peppers, stemmed and rough chopped (more/less to taste)
  • 2 handfuls of dried red peppers, stemmed and rough chopped (more/less to taste)

Directions: Carne Guisada

Do a rough chop on your veggies as they are going to cook down into your sauce and set them aside. In a large cast iron Dutch oven add your bacon drippings and bring it up to heat. Add the floured meat and brown it a little at a time until it is all nicely browned. I had to remove the meat to brown more, just set it aside until it’s all done. To coat the meat with the seasoned flour we just put a little at a time in a plastic bag with the flour and shook it up.

After the meat is nicely browned add it and the rest of the ingredients to the pot, stir it a bit to mix. If it is not covered by the sauce add a little water to cover.

Off to the grill for about 3 ½ hours.

Carne Guisada pellet grill recipe BBQ smoker
Coat Meat with Seasoned Flour


Carne Guisada pellet grill recipe BBQ smoker
Brown in a Cast Iron Dutch Oven


Carne Guisada
Add the Veggies. They Will Cook Down Into Sauce

Carne Guisada
A Wood Pellet Grill Recipe

Carne Guisada pellet grill recipe BBQ smoker
On the Louisiana Wood Pellet Grill

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450* and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450* for a quick clean burn.

So after the grill comes up to temp and burns clean set it to 350* (180c). Place your covered Dutch oven directly onto the grill and just let it hang out in the smoke and get happy for 2 hours or so. After 2 hours uncover for 1 ½ hours at 225* (110c).  Now it is picking up all the awesome smoke flavor as it thickens… Give it a stir every now and then just to keep things happy…

Carne Guisada
Lookin’ Good


Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Carne Guisada
A Wood Pellet Grill Recipe

Carne Guisada pellet grill recipe BBQ smoker
Let’s Eat !

Carne Guisada
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
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