Puerto Rican Carne Guisada
Puerto Rican Carne Guisada is a comforting beef stew made with tender chunks of beef, potatoes, carrots, olives, and a rich sofrito-based sauce. Slowly simmered until tender, it is traditionally served with white rice, avocado, or tostones.
Equipment
- 1 Large Dutch oven or heavy-bottomed pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Measuring cup
Ingredients
- 2 lb beef stew meat cut into bite-sized chunks
- 2 tablespoons olive oil
- 1/4 cup sofrito
- 3 cloves garlic minced
- 1 medium onion chopped
- 1/2 green bell pepper chopped
- 1 teaspoon adobo seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 packet sazón seasoning with coriander and annatto
- 1/2 cup tomato sauce
- 2 cups beef broth water may be substituted
- 2 medium potatoes peeled and cut into chunks
- 2 carrots peeled and sliced
- 1/3 cup Spanish green olives
- 1 bay leaf
- salt and black pepper to taste
- fresh cilantro chopped, for optional garnish
Instructions
- Cut the beef stew meat into bite-sized pieces. Season it evenly with the adobo, sazón, oregano, cumin, and a little black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the seasoned beef and brown it for 5–7 minutes, stirring occasionally so the pieces brown on multiple sides.
- Add the chopped onion and green bell pepper. Cook for approximately 3 minutes, until they begin to soften.
- Add the minced garlic and sofrito. Stir well and cook for another 2 minutes, until fragrant.
- Stir in the tomato sauce, Spanish green olives, and bay leaf.
- Pour in the beef broth and stir well, scraping any browned pieces from the bottom of the pot. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for approximately 45 minutes, stirring occasionally.
- Add the potatoes and carrots. Cover the pot again and continue simmering for 25–30 minutes, until the beef is tender and the vegetables are soft.
- Remove and discard the bay leaf. Taste the stew and adjust the salt and black pepper as needed. For a thicker sauce, simmer uncovered for 5–10 minutes.
- Garnish with fresh cilantro, if desired, and serve hot with white rice, avocado, or tostones.
Notes
For the most tender Carne Guisada, use beef chuck or packaged stew meat with some marbling. Keep the stew at a gentle simmer rather than a rapid boil. If the sauce becomes too thick, add a small amount of beef broth or water. Store leftovers in an airtight container in the refrigerator for up to 3 days.