beef stew puerto rican recipe

Written BySheba G Updated On
beef stew puerto rican recipe
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The Best beef stew puerto rican recipe

I have been making this Puerto Rican beef stew for years and it is one of those recipes that always brings my family together. The rich, savory flavors from the sofrito and adobo seasoning make the meat incredibly tender and the broth so comforting. My kids love it when I serve this stew with white rice and a side of sliced avocado, and I feel good knowing it is packed with protein and vegetables.

This recipe is perfect for a busy weeknight because you can let it simmer while you do other things, but it is also special enough for a Sunday dinner with the whole family. The combination of beef, potatoes, carrots, and olives creates a hearty meal that fills everyone up. I also appreciate that it uses simple ingredients that I usually have on hand, and the slow cooking makes the beef so soft it falls apart with a fork. This stew is a true comfort food that never fails to satisfy.

Puerto Rican Beef Stew (Carne Guisada)

Puerto Rican Beef Stew (Carne Guisada)

4.7 from 1055 votes

This Puerto Rican beef stew is a classic comfort dish made with tender beef simmered in a flavorful broth with sofrito, potatoes, carrots, and olives. It is hearty, savory, and perfect for serving over rice for a complete meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stew

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup sofrito (store-bought or homemade)
1 packet sazon seasoning with annatto
1 teaspoon adobo seasoning
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 bay leaves
3 cups beef broth
1 (8 oz) can tomato sauce
4 medium potatoes, peeled and cut into chunks
3 large carrots, peeled and sliced
1/4 cup pitted green olives
1/4 cup chopped fresh cilantro (for garnish)

👨‍🍳Directions

1Season the beef cubes with adobo seasoning and black pepper. Let sit for 10 minutes.
2Heat the vegetable oil in a large pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, then remove and set aside.
3In the same pot, add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
4Stir in the sofrito, sazon seasoning, oregano, and bay leaves. Cook for 1 minute until fragrant.
5Add the beef back to the pot along with the beef broth and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6Add the potatoes, carrots, and olives. Continue to simmer, covered, for another 30 minutes or until the beef is tender and the vegetables are cooked through.
7Taste and adjust seasoning with additional salt or adobo if needed. Remove bay leaves before serving. Garnish with fresh cilantro and serve over white rice.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker stew, you can mash a few of the potato chunks against the side of the pot and stir them in. You can also add a can of drained chickpeas for extra fiber and texture.

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

This Puerto Rican beef stew is a reliable recipe that works for any occasion, whether it is a quiet weeknight dinner or a big family gathering. The rich, savory flavors and tender beef always get compliments, and I love that it makes enough for leftovers. I hope you give it a try and share it with your loved ones.

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

1. What is sofrito and can I make it at home?

Sofrito is a blend of onions, garlic, bell peppers, cilantro, and recao (culantro) that is used as a base in many Puerto Rican dishes. You can easily make it at home by blending these ingredients with a little olive oil and storing it in the fridge for up to a week or freezing it for longer use.

2. Can I use a different cut of beef for this stew?

Yes, you can use beef chuck, brisket, or round steak. The key is to use a cut that has some marbling so it becomes tender during the long simmer. Avoid lean cuts like sirloin as they can become tough.

3. Is this stew gluten free?

Yes, this recipe is naturally gluten free as long as you use gluten free beef broth and check the labels on your sofrito and sazon seasoning, as some brands may contain additives with gluten. Most traditional versions are safe.

4. Can I make this stew in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, brown the beef and saute the aromatics on the stove first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the saute function for browning, then pressure cook on high for 35 minutes with a natural release.

5. How do I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew actually tastes better the next day as the flavors meld. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave.

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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