puerto rican carne guisada recipe

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puerto rican carne guisada recipe
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The Best puerto rican carne guisada recipe

Carne guisada is Puerto Rican beef stew, and it is one of the recipes I make most often. The ingredient list is short and most of it lives in my pantry already. Chuck roast, sofrito, tomato sauce, potatoes, carrots, and a few seasonings go into one pot and come out as a full meal. I have made it on a Tuesday after work and on a Sunday when my parents come for dinner, and it takes the same amount of effort either way.

My kids eat this without any negotiating, which is not true of most stews I put on the table. The beef cooks until it pulls apart with a fork, and the potatoes take on the sauce so there is nothing left to push to the side of the plate. My husband packs the leftovers for lunch the next day and says they reheat just as well. I like knowing I can double the batch and have dinner handled for two nights.

It is also a meal I feel good about feeding everyone. Beef brings protein and iron to the pot, and the peppers, onions, and garlic in the sofrito add vitamins along with the flavor. The carrots and potatoes mean it is a complete dinner in one bowl instead of a piece of meat with a side dish next to it. I serve it over white rice, and that is the only extra thing this meal needs.

Puerto Rican Carne Guisada (Beef Stew)

Puerto Rican Carne Guisada (Beef Stew)

4.8 from 1758 votes

Chunks of beef chuck simmered low and slow with sofrito, tomato, sazón, and bay leaf until they fall apart at the touch of a fork. Potatoes, carrots, and alcaparrado go in near the end, so they soak up the gravy without turning to mush.

Prep Time20 mins
Cook Time1 hr 45 mins
Resting Time0 mins
Total Time2 hrs 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef

2 1/2 lbs beef chuck, cut into 1 1/2-inch cubes
1 tbsp adobo seasoning
1 tsp dried oregano
1/2 tsp black pepper
2 tbsp olive oil

For the Sofrito and Sauce

1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
3 tbsp sofrito
1 tsp sazón seasoning with annatto
1/2 cup tomato sauce
1/2 cup dry white wine
2 bay leaves
2 cups beef broth, plus more as needed
1 tsp salt, or to taste

For the Vegetables

1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
2 medium carrots, cut into 1-inch pieces
1/2 cup alcaparrado (pitted green olives and capers)

For Serving

4 cups cooked white rice
1 avocado, sliced
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Pat the beef cubes dry with paper towels and pile them in a bowl. Sprinkle with the adobo, oregano, and black pepper and toss so every piece is coated. Let the seasoned beef sit at room temperature while you chop the onion and garlic.
2Set a Dutch oven over medium-high heat and add the olive oil. Working in two or three batches so the pot stays hot, brown the beef for three to four minutes per side, until a deep brown crust forms. Move the browned pieces to a plate and repeat with the rest.
3Lower the heat to medium and add the onion to the rendered fat. Cook for three to four minutes, scraping up the browned bits, until the onion turns soft and translucent. Stir in the garlic, sofrito, sazón, and tomato sauce and cook for another three to four minutes, until the mixture darkens slightly and smells sweet.
4Pour in the white wine and scrape the bottom of the pot clean with the wooden spoon. Simmer for two minutes, until the sharp alcohol smell cooks off and the liquid reduces by about half.
5Return the beef and any juices on the plate to the pot. Add the beef broth and bay leaves and bring to a boil. Drop the heat to low, cover, and simmer gently for 1 1/2 hours, until the beef shreds easily when pressed with a fork. Check once or twice and add a splash of broth if the pot looks dry.
6Add the potatoes, carrots, and alcaparrado. Raise the heat slightly to bring the liquid back to a low bubble, then cook uncovered for 25 to 30 minutes, until a knife slides through the potatoes with no resistance and the gravy coats the back of a spoon.
7Fish out and discard the bay leaves. Taste the gravy and add salt a little at a time, since the adobo and olives are already salty. If the sauce is thinner than you like, press a piece of potato against the side of the pot with the spoon and stir it in to thicken.
8Spoon the stew over warm white rice, top with avocado slices and chopped cilantro, and serve right away.

🔧Equipment

Large heavy pot or Dutch oven with a lid
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Tongs
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 24g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

Tips: Chuck roast, bottom round, or brisket all work here; avoid lean cuts like sirloin, which turn tough during a long braise. Brown the beef in batches and give each piece room in the pot, or it will steam instead of sear. The stew tastes better on day two, so cool it fully and refrigerate for up to three days, then reheat gently with a splash of broth. If you have no sofrito, pulse half a green bell pepper, half an onion, two garlic cloves, and a few cilantro leaves in a blender as a quick stand-in. Add the potatoes only in the last half hour so they hold their shape.

Watch Video Of How Puerto Rican Carne Guisada (Beef Stew) Works

This carne guisada is a staple at our family gatherings because it feeds a crowd and everyone leaves happy. The beef comes out tender with a rich, savory sauce that soaks into rice, and the whole pot holds up well when you need to make it ahead for company. If you want something reliable for a weeknight or a big get together, this recipe delivers every time.

❓ Frequently Asked Questions About Puerto Rican Carne Guisada (Beef Stew)

1. What cut of beef works best for carne guisada?

Chuck is the most reliable choice because its marbling breaks down into tender, flavorful bites during a long simmer. Bottom round and brisket also work well, but trim excess fat and expect a slightly firmer texture. Avoid lean cuts like sirloin or eye of round, which turn dry and chewy when stewed.

2. Do I have to use sofrito?

Sofrito is what gives carne guisada its signature base, so it is worth using if you can. If you don’t have any on hand, blend a small onion, a few garlic cloves, half a green bell pepper, and a handful of cilantro as a quick substitute. The stew will taste slightly different but still come out well seasoned.

3. Why did my carne guisada turn out tough?

Toughness almost always comes down to time and temperature. Beef needs a gentle simmer, not a hard boil, and it often takes 1 1/2 to 2 hours before the connective tissue fully breaks down. If the meat is still firm after that, keep it covered over low heat and check again every 15 minutes.

4. Can I make carne guisada in a slow cooker or pressure cooker?

Yes. For a slow cooker, brown the beef and build the sauce on the stovetop first, then transfer everything to the insert and cook on low for six to eight hours. In a pressure cooker, sear the meat using the sauté function, add the remaining ingredients, and cook under high pressure for about 35 minutes with a natural release.

5. What should I serve with carne guisada, and how long does it keep?

White rice is the classic pairing, and the sauce is made for soaking into it. Add sweet plantains, a simple green salad, or crusty bread to round out the plate. Leftovers keep in the refrigerator for three to four days and often taste better the next day; reheat gently on the stovetop with a splash of water or broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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