How to make the BEST beef stew. Puerto Rican Carne Guisada #stew #beefrecipe
Description: 🇵🇷 **PUERTO RICAN BEEF STEW ~CARNE GUISADA **
MARINADE
• 2–2½ lb chuck roast, cut into cubes
• ¼ cup sofrito
• 1 tsp sazón
• 1 tsp adobo
• 1 tsp garlic powder
• ½ tsp oregano
• ½ tsp onion powder
• ½ tbsp dark soy sauce (optional mostly for color)
• 3 garlic cloves, mashed into a paste
• Juice of ½ lemon or lime (or a splash of vinegar)
Mix everything together and marinate at least 1 hour overnight is best!
🍲 FOR THE STEW
• 1 tbsp achiote/annatto oil (or 1 tbsp regular oil + a pinch of annatto powder)
• ⅓ cup sofrito
• 4 oz tomato sauce
• 1 tbsp bouillon powder
• 1 tsp sazón
• 1 tsp adobo
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• 2 bay leaves
• 1–2 large potatoes, chopped (I used mini potatoes because that’s what I had)
• 2 carrots, chopped
• Small handful of cilantro
• Water, as needed
• Optional: splash of white wine
HOW TO MAKE IT
Heat achiote oil (or regular oil) over medium heat. Sear the marinated beef in batches until browned on the outside. Remove and set aside.
Add the sofrito and tomato sauce to the same pot and cook for about a minute. Once it turns a deeper red, add seasonings. Cook for another minute to let everything come together.
Add the beef back in and cover with water. Add the bay leaves and bring to a simmer. Cover and cook over medium-low heat until the beef is tender this can take about 1½–2½ hours depending on the size of your beef cubes.
Add the potatoes, carrots and cilantro and continue simmering until the vegetables are tender. Add a little more water if needed.
Remove the cilantro stems and bay leaves, then taste and adjust! Sometimes I add a splash of white wine vinegar and a pinch of salt at the end to balance everything, but go by taste since the adobo, sazón and bouillon already contain salt.
Serve with white rice, tostones, avocado.
¡Buen provecho! 🇵🇷 Close description
MARINADE
• 2–2½ lb chuck roast, cut into cubes
• ¼ cup sofrito
• 1 tsp sazón
• 1 tsp adobo
• 1 tsp garlic powder
• ½ tsp oregano
• ½ tsp onion powder
• ½ tbsp dark soy sauce (optional mostly for color)
• 3 garlic cloves, mashed into a paste
• Juice of ½ lemon or lime (or a splash of vinegar)
Mix everything together and marinate at least 1 hour overnight is best!
🍲 FOR THE STEW
• 1 tbsp achiote/annatto oil (or 1 tbsp regular oil + a pinch of annatto powder)
• ⅓ cup sofrito
• 4 oz tomato sauce
• 1 tbsp bouillon powder
• 1 tsp sazón
• 1 tsp adobo
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• 2 bay leaves
• 1–2 large potatoes, chopped (I used mini potatoes because that’s what I had)
• 2 carrots, chopped
• Small handful of cilantro
• Water, as needed
• Optional: splash of white wine
HOW TO MAKE IT
Heat achiote oil (or regular oil) over medium heat. Sear the marinated beef in batches until browned on the outside. Remove and set aside.
Add the sofrito and tomato sauce to the same pot and cook for about a minute. Once it turns a deeper red, add seasonings. Cook for another minute to let everything come together.
Add the beef back in and cover with water. Add the bay leaves and bring to a simmer. Cover and cook over medium-low heat until the beef is tender this can take about 1½–2½ hours depending on the size of your beef cubes.
Add the potatoes, carrots and cilantro and continue simmering until the vegetables are tender. Add a little more water if needed.
Remove the cilantro stems and bay leaves, then taste and adjust! Sometimes I add a splash of white wine vinegar and a pinch of salt at the end to balance everything, but go by taste since the adobo, sazón and bouillon already contain salt.
Serve with white rice, tostones, avocado.
¡Buen provecho! 🇵🇷 Close description