Puerto Rican Carne Guisada

Cuisine: Latin

Carne guisada, or beef stew, is a very popular dish in Puerto Rico. It’s our version of beef stew but with our ingredients, such as adobo and sofrito, for its signature flavor.

Recipe contributed to Hispanic Kitchen by Sweets and Beyond. Used with permission.

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  1. In a large pot or dutch oven heat 2–3 tablespoons of canola oil at medium high heat.
  2. Place the stew meat in a large bowl and season with adobo (to taste) cumin and oregano.
  3. Sprinkle about 2 tablespoons of flour and mix around. The flour will help bind the seasonings to the meat and will help thicken the stew.
  4. Brown and sear the meat in batches and set aside.
  5. Place sofrito, garlic cloves and cilantro in the pot and cook for a few minutes.
  6. Add the bay leaves, olives, the Sazon packet and tomato sauce and cook for 2 minutes.
  7. Add the beef, carrots and 3-4 cups of water, enough to cover the meat in the pot.
  8. Let the stew come up to a boil, then reduce the heat to medium low, cover and cook for 30-40 minutes.
  9. After 30-40 minutes, check the tenderness of the beef, and add the potatoes and continue cooking at medium low for 30 minutes or until tender.
  10. Serve the carne guisada with white rice.
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