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.
2teaspoonadobo seasoningfound in the Spanish section, I use Goya Brand
1packet (envelope) Sazón with Annattofound in the Spanish section, I use Goya Brand
½tsp dried oregano
1teaspoonchicken powder bouillon
1-2bay leaves
12pimiento stuffed olives
2potatoespeeled and cut into large chunks
2carrotspeeled and cut into slices
1medium onionpeeled, cut in half and sliced
½canpeasoptional
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.