Puerto Rican Beef Stew

Puerto Rican Beef Stew, Carne Guisada, is a savory stew of beef and potatoes simmered in sofrito, tomato sauce, spices and bouillon. This stick to your ribs, meat and potato comfort food warms you through and through!
Puerto Rican Beef Stew - Carne Guisada in a white serving dish with a silver ladle

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What is Puerto Rican Beef Stew - Carne Guisada

The English translation for Carne Guisada is 'stewed meat', which is one reason why it is also called Puerto Rican Beef Stew. Like traditional beef stew recipes, Puerto Rican Beef Stew is a slow simmered dish consisting of bite sized chunks of meat and potatoes. This Puerto Rican inspired beef stew version is seasoned with Latin flavors such as adobo seasoning, sofrito, oregano, and coriander. 
Puerto Rican Beef Stew, Carne Guisada, in a white serving dish with a side or rice and limes

How to Make Puerto Rican Beef Stew - Carne Guisada

The beef is seasoned and seared and cooked with the sofrito, beef bouillon, seasonings, and vegetables until the beef is irresistibly melt-in-your-mouth tender. Puerto Rican Beef Stew is easy to make and will instantly be a family favorite! Perfect for Sunday supper!

  1. Cut 2 lbs boneless chuck roast into 1" cubes and season generously with 1 tbsp Adobo seasoning. For maximum flavor and tenderness, use Certified Angus Beef® brand beef. Visit their website to find a store location nearest you.
  2. Heat 2 tbsp ghee (or oil if using) in large pot over mid-high heat. Add beef in batches; sear 3-5 minutes on each side until well browned (see image 1 below). You will have lots of browned bits stuck to the bottom of the pot. This is a good thing, so don't fret! Transfer beef to plate and reserve.
  3. Add about 1 1/2 cups chopped onion, 1 cup chopped green bell peppers and 2 tbsp minced garlic to pot; cook, stirring, until vegetables begin to soften, about 5 minutes (see image 2 below). The vegetables will release their juices and you'll be able to start scraping the bottom of the pot to incorporate the browned bits.
  4. Add 8 ounces tomato sauce, 2 tbsp Sofrito, 2 tbsp vinegar, 1/2 tsp dried oregano and 2 bay leaves to the pot. Cook for about 2 minutes, stirring often (see image 3 below).
  5. Stir in 2 cups water, 1 tbsp beef base, and 1 packet Sazón seasonings until well blended. While stirring be sure to scrape the rest of the browned bits from the bottom of the pot. This will incorporate all that flavor into the gravy as well as make clean up easier <smile>.
  6. Add reserved beef back into the pot and bring to boil, cover, lower heat and simmer for 1 hour until meat is just starting to get tender (see image 4 below).
  7. At this time, add 2 lbs cubed potatoes and 1 lb diced carrots to the pot. Return to boil, lower heat, cover and simmer for 30-45 minutes until vegetables and meat are melt-in-your-mouth tender.
  8. Garnish with chopped cilantro and enjoy!
NOTE: For best results, I always recommend Certified Angus Beef ® brand beef as it defines the standard by which all beef is measured. The brand adheres to stringent quality standards to ensure the beef is perfectly marbled, incredibly juicy, amazingly tender and packed with flavor. Only the best cuts of choice and prime make the cut. It truly is the best Angus beef!
Step-by-step photos of how to make Puerto Rican Beef Stew - Carne Guisada

Puerto Rican Beef Stew Serving Suggestions

Puerto Rican Beef Stew, Carne Guisada, in a white serving dish with a silver ladle and a side of rice






Puerto Rican Beef Stew
Main
Puerto Rican
Yield: 6

Puerto Rican Beef Stew

Puerto Rican Beef Stew, Carne Guisada, is a savory stew of beef and potatoes simmered in sofrito, tomato sauce, spices and bouillon. This stick to your ribs, meat and potato comfort food warms you through and through!
prep time: 20 minscook time: 2 hourtotal time: 2 hours and 20 mins

ingredients:


  • 2 lbs boneless beef chuck cut into 1" cubes (see note #1)
  • 1 tbsp Adobo seasoning (or more to taste)
  • 2 tbsp Ghee or olive oil
  • 1 1/2 cup Yellow onion, diced
  • 1 cup Green bell pepper, diced
  • 2 tbsp Garlic, minced
  • 8 oz Tomato sauce
  • 2 tbsp Sofrito (see note #2)
  • 2 tbsp White vinegar
  • 1/2 tsp Dried oregano
  • 2 Bay leaves
  • 2 cups Water
  • 1 tbsp Beef base (see note #3)
  • 1 packet Sazón seasoning blend with Coriander and Annatto
  • 2 lbs Gold potatoes, peeled and cut into 1" cubes
  • 1 lb baby carrots, cut into 1" pieces
  • Freshly chopped cilantro for garnish

instructions


  1. Cut 2 lbs boneless chuck roast into 1" cubes (or have the butcher do this for you) and season generously with 1 tbsp Adobo seasoning.
  2. Heat 2 tbsp ghee (or oil if using) in large pot over mid-high heat. Add beef in batches; sear 3-5 minutes on each side until well browned
  3. Add 1 1/2 cups chopped onion, 1 cup chopped green bell peppers and 2 tbsp minced garlic to pot; cook, stirring, until vegetables begin to soften, about 5 minutes
  4. Add 8 ounces tomato sauce, 2 tbsp Sofrito, 2 tbsp vinegar, 1/2 tsp dried oregano and 2 bay leaves to the pot. Cook for about 2 minutes, stirring often
  5. Stir in 2 cups water, 1 tbsp beef base, and 1 packet Sazón seasonings until well blended. While stirring be sure to scrape the rest of the browned bits from the bottom of the pot.
  6. Add reserved beef back into the pot and bring to boil, cover, lower heat and simmer for 1 hour until meat is just starting to get tender
  7. Add 2 lbs cubed potatoes and 1 lb diced carrots to the pot. Return to boil, lower heat, cover and simmer for 30-45 minutes until vegetables and meat are melt-in-your-mouth tender.
  8. Garnish with chopped cilantro and enjoy!

NOTES:

1. For best results use Certified Angus Beef® brand chuck roast. I have the butcher cut it into cubes for me.
2. Find Sofrito in the international food aisle at your local grocery store
3. I use Better Than Bouillon brand beef base located in the soup aisle
calories
413
fat (grams)
10.9
sat. fat (grams)
5.4
carbs (grams)
40.9
protein (grams)
35.4
sugar (grams)
9.5
Fiber
8
Created using The Recipes Generator
Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.


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