Carne Guisada

6 Servings
2 hr 45 min

Beef Stew


This Puerto Rican beef stew was always made at my mom’s home, I always enjoyed it, it's so good and comforting. The carne guisada is full of delicious tender meat, potatoes, carrots, and plenty of great Latin spices.


I remember my mom making it in winter times, with some white rice and sweet plantains on the side.


This dish takes time to make but you would not regret making this amazing recipe. It’s so delicious you won’t stop eating it, you can even enjoy this stew meat with rice, salad, or even alone.


Ingredients


1 tbsp of olive oil

2 1/2 lbs chuck or round roast, cut into 1/2" cubes

1 tsp of adobo seasoning

1 tbsp of sofrito

1-2 garlic cloves, minced

1/4 cup medium onion, diced

1/2 cup of mixed red, yellow, orange peppers, diced

1 packet of Sazon with color

1/2 packet of powdered chicken bouillon

1 tsp of white vinegar

1 can tomato sauce

1/2 cups of water

1 tsp dried oregano

1 carrot, sliced into thick rings

1 medium red potatoes, diced

1/4 cup of cilantro


Meat Seasoning


I season the meat a day before or a few hours before cooking.


Ingredients


1 tsp of adobo

1 tsp of salt

1 tsp of oregano

1 tsp of olive oil and vinegar

1/4 tsp of black pepper


Instructions


Heat a Dutch oven to medium heat, then add the olive oil. Add peppers and onions and sauté until translucent. Add sofrito, and garlic and cook for 1 to 2 minutes.


Add the meat to the pot, Sazon, chicken powder, tomato sauce, water, oregano, and vinegar, and stir well.


Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook the meat for 2 hours, stirring occasionally.

Next, add the potatoes, and carrots, then cook for 30 minutes more. Once the carrots and potatoes are tender, the carne guisada should be tender and done.


Always check the stew for additional seasoning. You can add more salt and pepper.


Enjoy with white rice and beans, tostones, and a salad.


Picante y Sabor Food🌶

Recipe details
  • 6  Servings
  • Prep time: 45 Minutes Cook time: 2 Hours Total time: 2 hr 45 min
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Ingredients

  • 1 tbsp of olive oil
  • 2 1/2 lbs chuck or round roast, cut into 1/2" cubes
  • 1 tsp of adobo seasoning
  • 1 tbsp of sofrito
  • 1-2 garlic cloves, minced
  • 1/4 cup medium onion, diced
  • 1/2 cup of mixed red, yellow, orange peppers, diced
  • 1 packet of Sazon with color
  • 1/2 packet of powdered chicken bouillon
  • 1 tsp of white vinegar
  • 1 can tomato sauce
  • 1/2 cup of water
  • 1 tsp dried oregano
  • 1 carrot, sliced into thick rings
  • 1 medium red potatoes, diced
  • 1/4 cup of cilantro

  • 1 tsp of adobo
  • 1 tsp of salt
  • 1 tsp of oregano
  • 1 tsp of olive oil and vinegar
  • 1/4 tsp of black pepper
Instructions

Heat a Dutch oven to medium heat, then add the olive oil. Add peppers and onions and sauté until translucent. Add sofrito, and garlic and cook for 1 to 2 minutes.
Add the meat to the pot, Sazon, chicken powder, tomato sauce, water, oregano, and vinegar, and stir well.
Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook the meat for 2 hours, stirring occasionally.
Next, add the potatoes, and carrots, then cook for 30 minutes more. Once the carrots and potatoes are tender, the carne guisada should be tender and done.
Always check the stew for additional seasoning. You can add more salt and pepper.
Picante y Sabor Food
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