Carne Guisada
Beef stew meat braised low and slow in a sofrito-tomato broth with potatoes and carrots until deeply tender. It's a Sunday staple served over white rice in homes across the island.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Dutch oven or heavy pot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 20
- carbs
- 26
- protein
- 32
- calories
- 420
Instructions
- 1
Season the beef with adobo. Brown the meat in batches in a hot Dutch oven, then set it aside.
- 2
Add the sofrito to the pot. Cook until it smells fragrant.
- 3
Stir in the tomato sauce and sazón seasoning.
- 4
Return the beef to the pot. Add the beef broth, olives, and bay leaf.
- 5
Bring the liquid to a gentle simmer and cover the pot. Cook over low heat for 1 hour until the beef softens.
- 6
Add the potatoes and carrots. Cover and simmer for 30 minutes more until the beef and vegetables are tender.
- 7
Take out the bay leaf and add more salt if needed. Serve hot over rice.
Chef's tips
Brown the beef well before adding liquid to build a deep, rich flavor in your stew.
Storage
Refrigerate up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop, adding a splash of water or broth as needed.
Common mistakes to avoid
- •Rushing the slow cook, which leaves the beef tough and chewy
- •Adding the potatoes too early, causing them to break down and turn to mush
Serving suggestions
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