Puerto Rican Style Beef Stew | Carne Guisada

Along my culinary years, I've picked up a lot of cool "chefy" techniques and classical flavors but nothing beats a nice pot of carne guisada or Puerto Rican style beef stew. Though I currently live in Miami, I grew up around a Puerto Rican friends in Orlando and Tampa. I remember being so excited to go to their houses after school because I knew their mom had arroz con habichuelas , tostones and carne guisada for dinner. There's something so delicious about Puerto Rican cuisine. Maybe it's the saltiness from the garlic mojo sauce, the crunch of the fried plantains or that distinct taste of a good sofrito. Either way, I'm here for all of it. 

This beef stew recipe is pretty simple. You don't need a lot to make it amazing, you just need some patience and a big stomach. I recommend serving with white rice, beans, plantains and an avocado salad. It's a meal! 

A few helpful tips:

  • Don't overcrowd the pan while searing the beef. The beef needs space to get golden brown, otherwise it will just steam and look pale and sad. Cook in batches if needed.

  • Use a pressure cooker. If you have one, now is the time to bring it out. Using a pressure cooker will give you super tender beef in half the time.

  • Thicken the sauce. If you find that the sauce is too runny, even after reducing it, mash up some of the potatoes and carrots. It will be a natural thickener without loosing flavor.

  • Season towards the end. Anytime you are cooking soups or stews, it's best to season with salt towards the end. The liquid will reduce by a lot which in turn will concentrate the flavors. If you add salt in the beginning that will just make for a super salty stew at the end.

PUERTO RICAN STYLE BEEF STEW | CARNE GUISADA

Serves: 4-6                   

Prep Time: 15 minutes           

Cook Time: 1 hr 30 mn- 2 hr               

Total: 2hr 15 mn

Here's What You Need:

  • 2 tbs of canola oil

  • 3 lbs chuck roast cubed

  • 1 tbsp adobo seasoning

  • 1/4 cup sofrito

  • 2 medium potatoes, cubed

  • 2 carrots, sliced

  • 1 package sazon seasoning

  • 1- 15oz can tomato sauce

  • 1/4 cup red wine

  • 2 tsp ground cumin

  • 1 beef bouillon cube

  • 6 green olives

  • 2 bay leafs

  • 3-4 cups water

  • salt to taste

Here's What You Do:

Preheat dutch oven or large pan to medium high heat and add oil. Sear the beef on all sides until golden brown. Remove beef from pan. 

Reduce heat to medium and sautee sofrito until fragrant. Add in potatoes, carrots, sazon, tomato sauce and red wine. Scrape bottom of the pan with a wooden spoon to remove all the browned bits. Cook out wine for 2-3 minutes and return the beef to the pan. Add in remaining ingredients and bring to a boil. Cover and reduce to simmer for 1.5-2 hours or until beef is tender. 

Serve with a side of rice.