Ingredients for Puerto Rican Beef Stew Carne Guisada
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- 2 tablespoons sofrito
- 1/4 cup fresh culantro leaves, chopped
- 4 cups water
- Beef Bouillon
- Vinegar
- 1 teaspoon dried oregano leaves
- 8 ounce can tomato sauce
- 2 bay leaves
- 2 teaspoons salt (plus more to taste)
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 2 celery stalks, chopped
- 4 cups beef broth (optional)
- 2 teaspoons Adobo seasoning with pepper
- pepper (to taste)
- fluffy white rice (generous portion)
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How to Make Puerto Rican Beef Stew Carne Guisada
- In a large caldero or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 2 tablespoons of sofrito and 1/4 cup of chopped culantro leaves. Sauté for 2 minutes, stirring frequently.
- Add 2 lbs of beef stew meat, cut into 1-inch cubes. Stir constantly, cooking until the meat loses its red color and is browned on all sides (about 8-10 minutes).
- Pour in 4 cups of water or beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour.
- Add 2 large carrots, peeled and chopped; 2 large potatoes, peeled and chopped; 2 celery stalks, chopped; and 2 teaspoons of salt. Stir to combine.
- Continue to simmer, covered, for another hour, or until the beef is very tender.
- Taste and adjust seasoning with salt and pepper to your preference. Consider adding adobo seasoning to taste.
- If desired, uncover and boil gently for 10-15 minutes to thicken the sauce slightly.
- Serve hot over a generous portion of fluffy white rice.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
12g
Fat
10g
Carbs
3g
