Best My Classic Puerto Rican Carne Guisada Recipes

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

CARNE GUISADA (PUERTO RICAN BEEF STEW)

Steps:

• Season the beef cubes with 2 teaspoons of Adobo.
• Heat a Dutch oven to medium heat, then add the olive oil.
• In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.
• Once the beef is browned, remove from the pan and set it aside.
• Add the onions and sofrito to the pan.
• Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.
• Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning.
• Bring the mixture to a boil, then add the beef back in.
• Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally.
• Next, add the potatoes, carrots, and olives, then cook for 30 minutes more.
• When the carrots and potatoes are tender, the carne guisada is done.
• Stir in the vinegar, then check the stew for seasoning.
• If it needs more salt, add a little bit more powdered chicken bouillon (this stuff is super salty, so use sparingly).
• Serve with white rice, tostones and a salad.

MY CLASSIC PUERTO RICAN CARNE GUISADA

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

CARNE GUISADA III

Steps:

• In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

CARNE GUISADA - PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt and pepper in freezer bag. Add stew beef and coat evenly. Add enough olive oil to cover the bottom of a large skillet over medium-low heat. Add sugar. When sugar caramelizes, add meat and brown on all sides. Remove beef from the skillet and place in the bottom of slow cooker. Add remaining ingredients and cover. Cook on low for 8-10 hours or high for 4-6 hours.

PUERTO RICAN CARNE GUISADA (BEEF STEW)

Steps:

• Heat olive oil over medium high heat in deep pot.
• Season meat with 1/2 tablespoon adobo.
• Quickly brown meat.
• Add water and cook for one hour at medium heat.
• Add potatoes and remaining ingredients.
• Cook another 30 minutes or until potatoes are tender and sauce has thickened a bit.