Go Back
+ servings

Carne Guisada (Puerto Rican Beef Stew)

Course Entree
Cuisine Puerto Rican
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 -5
Author Delish D'Lites


  • 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
  • 1 teaspoon powdered chicken bouillon
  • 32 oz. box unsalted beef broth
  • 1/3 cup dry red wine like Merlot or Cabernet Sauvignon
  • 1/2 cup tomato sauce low sodium is best
  • 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
  • 1-2 teaspoons red wine vinegar apple cider vinegar works too!


  1. Season the beef cubes with 2 teaspoons of Adobo.
  2. Heat a Dutch oven to medium heat, then add the olive oil.
  3. In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.
  4. Once the beef is browned, remove from the pan and set it aside.
  5. Add the onions and sofrito to the pan.
  6. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.
  7. Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning.
  8. Bring the mixture to a boil, then add the beef back in.
  9. Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally.
  10. Next, add the potatoes, carrots, and olives, then cook for 30 minutes more.
  11. When the carrots and potatoes are tender, the carne guisada is done.
  12. Stir in the vinegar, then check the stew for seasoning.
  13. If it needs more salt, add a little bit more powdered chicken bouillon (this stuff is super salty, so use sparingly).
  14. Serve with white rice, tostones and a salad.