Carne Guisada Recipe (Puerto Rican Beef Stew)
Carne Guisada or Puerto Rican beef stew is made with chunks of beef and vegetables stewed in a savory sofrito sauce until the meat is juicy and tender. It is loaded with flavor and makes for a deliciously satisfying meal. Carne guisada is one of Puerto Rico's favorite comfort foods.
Ingredients
- 1 tbsp olive oil
- 2 lbs beef chuck or rib eye cubed
- 1/4 cup sofrito
- 1/2 cup tomato sauce
- 1 tbsp beef or chicken bouillon Better than Bouillon
- 32 oz water
- 1/4 cup dry red wine (drinking wine, not cooking wine) Cabernet, Pinot Noir, or Merlot
- 2 tsp adobo Healthy Rican
- 2 tsp sazon Healthy Rican
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground oregano
- 2 dry bay leaves
- 1/4 cup pimento stuffed olives
- 1 cup carrots sliced
- 1 cup potatoes diced
- 1 onion whole
- 1/2 green bell pepper sliced
- 1/2 red bell pepper sliced
- 3 sprigs cilantro
- 1 tsp red wine vinegar
Instructions
- Season the beef cubes with adobo, sazon, onion powder, garlic powder, and oregano.
- Place a caldero or Dutch oven over medium high heat. Add the olive oil and sear the beef for about 5 minutes or until browned on each side. Remove the beef and set aside.
- Add the sofrito, tomato sauce and bouillon to the pot. Stir until fragrant, about 2-3 minutes. Add the beef back into the pot.
- Add the water, red wine, and bay leaves. Bring to a boil and then cover and reduce heat to low for about 2 hours, stirring occasionally until the beef is tender.
- Add the potatoes, carrots, peppers, olives, onion, and cilantro sprigs. Continue cooking for 30 more minutes or until the potatoes and carrots are tender.
- Remove the aromatics (cilantro, onion), if desired.
- Add the vinegar, stir and then check the carne guisada for seasoning. Adjust as necessary.
- TIP: If the broth is too watery, thicken it with a cornstarch slurry. Mix equal parts of cornstarch and cold water. Start with 1 tablespoon of corn starch + 1 tablespoon of water, and add more if necessary.