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A pot with carne guisada and a large spoon hovering over the pot full of stew.
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5 from 1 vote

Carne Guisada, Puerto Rican Beef Stew

Carne guisada is a classic Puerto Rican dish that warms the heart and fills the soul.
Prep Time30 minutes
Cook Time1 hour
Resting15 minutes
Total Time1 hour 45 minutes
Course: Stews and Soups
Cuisine: Puerto Rican
Servings: 6 servings
Calories: 324kcal
Author: Zoé Forestier

Ingredients

  • 1 lb beef for stew
  • 1 tablespoon Loisa Sazon or your favorite sazon
  • 1 tablespoon cumin
  • 1 cubanelle pepper diced. If these are not available, use bell peppers
  • 6 sweet peppers diced. If these are not available, use bell peppers
  • 1 onion diced
  • 2 stalks celery diced
  • 2 tbsps achiote oil
  • 2 tablespoon sofrito
  • 1½ cups beef broth more if needed
  • 3 garlic cloves or 1 tablespoon garlic paste
  • 2 bay leaves
  • 2 carrots peeled and diced
  • 6 baby yukon potatoes or 2 regular potatoes cut into 6
  • 4 oz tomato sauce or 2 tablespoon tomato paste
  • 2 oz vinegar
  • salt to taste
  • pepper to taste
  • 2 tsps capers optional
  • 12 pimento olives optional
  • ½ cup frozen peas
  • 1 cup calabaza optional

Instructions

  • Season meat with Loisa's adobo and sazón or a combination of salt, pepper, cumin, paprika, and oregano.
    1 lb beef for stew, 1 tablespoon Loisa Sazon, 1 tablespoon cumin
  • Heat achiote oil in a Dutch oven or large pot and sear and brown beef. (15 minutes).
    2 tbsps achiote oil
  • Remove the beef from the pot.
  • Add onion, celery, and peppers. Saute vegetables until transparent. (15 minutes)
    1 cubanelle pepper, 6 sweet peppers, 1 onion, 2 stalks celery
  • Add garlic, bay leaves, and sazon. Stir until incorporated. (10 minutes)
  • Once the vegetables are softer, add vinegar and deglaze the pot. (5 minutes)
  • Add tomato sauce and incorporate. (5 minutes)
  • Return the meat to the pot and mix it thoroughly.
  • Add carrots and beef broth. Cover and cook for 30 minutes.
  • Add potatoes, olives, peas, pumpkin, and capers, and adjust the liquid. Cover and continue cooking for another 30 minutes.
  • You may add water or more broth to your preference for thickness. Continue to cook until vegetables are soft and meat is tender.

Notes

  1. Top Tip

    This dish tastes even better the next day, so don’t hesitate to make it ahead of time.

    Expert Tips

      • Serve: Carne guisada is traditionally served over white rice, but it’s also fantastic with tostones (fried green plantains) or crusty bread to soak up the sauce. Pair it with a simple salad or avocado slices for a complete meal.
      • Marinate ahead of time: Marinate the beef in the adobo seasoning or Mojo marinate for a few hours or overnight for a deeper flavor.
      • If you like a thicker sauce, mash a few of the potatoes into the stew before serving.

Nutrition

Serving: 8oz | Calories: 324kcal | Carbohydrates: 26g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 666mg | Potassium: 982mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7655IU | Vitamin C: 180mg | Calcium: 73mg | Iron: 4mg
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