Carne Guisada Recipe (Puerto Rican Beef Stew) (Edit recipe)

40 recipes
|
15 followers

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.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Olive Oil
2 lb Beef Chuck Roast, beef chuck or rib eye (cubed)
.25 cup Healthy Rican Mucho Más Sofrito
.5 cup Tomato Sauce
1 Tbsp Chicken Bouillon, beef or (Better than Bouillon)
32 oz Water
.25 cup Cabernet Sauvignon Red wine, (drinking wine, not cooking wine) Cabernet, Pinot Noir, or Merlot
2 tsp Healthy Rican Adobo
2 tsp Healthy Rican Sazón
1 tsp Onion Powder
1 tsp Garlic Powder
.5 tsp dried Oregano, ground
2 Bay Leaf, dry
.25 cup Olives, pimento stuffed
1 cup Carrots, sliced
1 cup Russet Potatoes, diced
1 Onion, (whole)
.5 Bell Pepper, green, sliced
.5 Red Bell Pepper, sliced
3 sprigs Cilantro
1 tsp Red Wine Vinegar

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

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. Add it to the broth and stir while the flame is on medium. The heat will help the cornstarch thicken the broth nicely. This is usually enough but add a little more slurry, if necessary. Use drinking wine, not cooking wine. Cooking wine contains salt and additives that can ruin the flavors of this dish. Drinking wine will enhance the flavors and take this dish to a new level! I recommend dry red wine like Cabernet Sauvignon, Pinot Noir, or Merlot. I love to use Healthy Rican seasonings because they are free of harmful ingredients like MSG and dyes. Use my code: madewithsazon for 10% off your Healthy Rican order! Keyword carne guisada

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	16 g
Carbohydrates:	18 g
Protein:	30 g
Cholesterol:	80 g
Sodium:	1294 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.

Recommended for You

Ingredients include paid links.

Never Miss a Bite

Get recipes delivered to your inbox every week