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Carne Guisada (Puerto Rican Beef Stew)
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 -5
Ingredients
- 1 tablespoon olive oil
- 2 1/2 lbs chuck or round roast, cut into 1/2" cubes or other stew meat
- 2 teaspoons Adobo seasoning
- 1/4 cup sofrito
- 1 medium onion sliced
- 2 teaspoons Sazon seasoning with annatto
- 3 teaspoons beef or chicken bouillon
- 32 oz. box unsalted beef broth
- 1/3 cup dry red wine like Merlot or Cabernet Sauvignon
- 1/2 cup tomato sauce or 2 tbsp tomato paste
- 3 dried bay leaves or 1 fresh
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 10 pimento stuffed olives
- 1 cup carrot, sliced into thick rings
- 1 cup diced potatoes
- 2 teaspoons red wine vinegar apple cider vinegar works too!
- salt and pepper, to taste
Instructions
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Season the beef cubes with 2 teaspoons of Adobo.
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Heat a Dutch oven to medium heat, then add the olive oil.
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In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.
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Once the beef is browned, remove from the pan and set it aside.
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Add the onions and sofrito to the pan.
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Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.
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Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce or paste, bay leaves and Italian seasoning.
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Bring the mixture to a boil, then add the beef back in.
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Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally.
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Next, add the potatoes, carrots, and olives, then cook for 30 minutes more.
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When the carrots and potatoes are tender, the carne guisada is done.
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Stir in the vinegar, then check the stew for seasoning.
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If it needs more salt, add a little bit more powdered bouillon (this stuff is super salty, so use sparingly) or salt to taste.
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Serve with white rice, tostones and a salad.