Carne Guisada (Puerto Rican Beef Stew)

This Carne Guisada (Puerto Rican Beef Stew) recipe is filled with delicious chunks of beef, carrots, onions, potatoes, olives and plenty of Puerto Rican spices.  Comforting and filling traditional Puerto Rican Beef Stew.

♦

Carne Guisada (Puerto Rican Beef Stew) is a delicious dish I grew up with.

My mother made this yummy stew at least once a week and leftovers were even better the next day.

My “mami” was my teacher, Puerto Rican Culinary Chef; the woman that taught me every Puerto Rican dish I know today.

Because of her, my love for cooking grew at a very young age.  For that, I am beyond grateful.

And this here yummy dish is one of those comforting delicious dishes she taught me how to make.

Why Love Carne Guisada

1. With just a few Puerto Rican staples, such as Puerto Rican Sofrito and Sazón, you will have a delicious beef stew!
2. Leftovers are amazing!
3. Perfect for a large gathering!
4. Tasty, comforting and filling!
5. Absolutely delicious!

Ingredients for Carne Guisada (Puerto Rican Beef Stew) Recipe

• 2 pounds beef top round or beef chuck roast
• 1 tablespoon oil
• 3 tablespoons of sofrito
• 2 tablespoons vinegar or red wine vinegar
• 1/2 cup tomato sauce
• 4 cloves garlic
• 2 teaspoons adobo seasoning (found in the Spanish section, I use Goya Brand)
• 1 packet (envelope) Sazón with Annatto (found in the Spanish section, I use Goya Brand)
• 1/2 teaspoon oregano
• 1 teaspoon chicken powder bouillon
• 1-2 bay leaves
• 12 pimiento stuffed olives
• 2 potatoes
• 2 carrots
• 1 medium onion
• half a can of peas
• salt to taste

How to Make Puerto Rican Beef Stew

1. Rinse meat.
2. Cut meat into 1 inch cubes and season with adobo seasoning and Sazón.
3. In a caldero or dutch oven, over medium high heat, add oil and seasoned meat.  Stir and cook until meat loses its red color.
4. Add the sofrito, tomato sauce, vinegar, garlic cloves, chicken bouillon, bay leaves and oregano.  Stir ingredients and bring to a boil.
5. Reduce heat to medium or medium low and cover pot with a lid.  Cook for 1 hour.

1. After an hour of cooking beef, add the carrots and 1 cup of water.
2. Cook for 1 more hour and then add the potatoes, onions and olives.  Stir and cover pot.
3. Cook for 40 minutes to an hour.
4. Add peas.  Stir.
5. Taste for seasoning.  Add salt if needed to taste.

***Beef Stew is done when beef chunks are tender and potatoes are cooked.

What to Serve with Carne Guisada (Puerto Rican Beef Stew)

**This beef stew goes great with several sides.

White Rice, avocado slices and platanos fritos (Puerto Rican sweet plantains) are excellent.

White Rice and a side of Habichuelas Guisadas (Puerto Rican Beans) and Garlic Tostones (Fried Garlic Plantains).

Puerto Rican Rice (Puerto Rican Yellow Rice with Corn)

Puerto Rican Rice and Beans (Arroz con Habichuelas)

Cilantro Lime Rice

Carne Guisada (Puerto Rican Beef Stew)

This Carne Guisada (Puerto Rican Beef Stew) recipe is filled with delicious chunks of beef, carrots, onions, pototoes, olives and plenty of Puerto Rican spices.  Comforting and filling traditional Puerto Rican Beef Stew.

4.86 from 7 votes

Print Pin Rate

Course: Dinner

Cuisine: Puerto Rican

Keyword: Beef Stew

Prep Time: 10 minutes

Cook Time: 2 hours 40 minutes

Total Time: 2 hours 50 minutes

Servings: 5

Calories: 474kcal

Author: Mexican Appetizers and More

Ingredients

• ▢ 2 pounds beef top round or chuck roast cut into 1 inch pieces
• ▢ 1 tbsp oil
• ▢ 3 tbsp sofrito
• ▢ 2 tbsp white vinegar or red wine vinegar
• ▢ 1/2 cup tomato sauce
• ▢ 4 garlic cloves peeled and cut in half
• ▢ 2 tsp adobo seasoning found in the Spanish section, I use Goya Brand
• ▢ 1 packet (envelope) Sazón with Annatto found in the Spanish section, I use Goya Brand
• ▢ 1/2 tsp dried oregano
• ▢ 1 tsp chicken powder bouillon
• ▢ 1-2 bay leaves
• ▢ 12 pimiento stuffed olives
• ▢ 2 potatoes peeled and cut into large chunks
• ▢ 2 carrots peeled and cut into slices
• ▢ 1 medium onion peeled, cut in half and sliced
• ▢ 1/2 can peas optional
• ▢ salt to taste if needed

Instructions

• Rinse meat.

  Cut meat into 1 inch cubes and season with adobo seasoning and Sazón.
• In a caldero or dutch oven, over medium high heat, add oil and seasoned meat. 

  Stir and cook until meat loses its red color.
• Add the sofrito, tomato sauce, vinegar, garlic cloves, chicken bouillon, bay leaves and oregano. 

  Stir ingredients and bring to a boil.
• Reduce heat to medium or medium low and cover pot with a lid. 

  Cook for 1 hour.
• After an hour of cooking beef, add the carrots and 1 cup of water.

  Cook for 1 more hour and then add the potatoes, onions and olives. 
• Stir and cover pot.Cook for 40 minutes to an hour.

  Add peas. 

  Stir.

  Taste for seasoning. 

  Add salt if needed to taste.

  Uncover pot and allow stew to thicken for a few minutes.
  
  

  Beef Stew is done when beef chunks are tender and potatoes are cooked.

Notes

Can top beef with fresh cilantro.

Nutrition

Serving: 5g | Calories: 474kcal | Carbohydrates: 23g | Protein: 40g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 549mg | Potassium: 1246mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4485IU | Vitamin C: 27.8mg | Calcium: 90mg | Iron: 7.5mg

Tried this recipe?Click the stars above or below to rate or leave a comment down below!