Carne Guisada (Puerto Rican Beef Stew)
Puerto Rico's favorite comfort food is beef stew featuring tender chunks of meat simmered with sofrito, potatoes, and olives in a rich tomato-based sauce perfect for serving over rice.
Equipment
- 1 Caldero or dutch oven
Ingredients
- 2 lbs Beef Stew Meat
- 2 tbsp Aciete de Achiote (Annatto Oil) see notes
- 1/4 cup Sofrito
- 2 tbsp Tomato Paste
- 1 tbsp Beef Bouillon Powder
- 1.5 tbsp Adobo con Pimento Badia, divided
- 1 tbsp Sazon Tropical con culantro y achiote Badia
- t tsp Onion Powder
- 5 cloves Garlic minced
- 1/2 tsp Ground Oregano
- 2 Dry Bay Leaves
- 4 cups Water
- 1/4 cup Dry Red Wine Cabernet Sauvignon, Pinot Noir, Merlot, see notes
- 1/4 cup Pimento Stuffed Olives
- 2 medium Russet Potatoes cut in big chunks
- 1-2 Carrots peeled, sliced
- few sprigs Cilantro leaves twisted off of stems
- 1 tbsp Cornstarch Slurry optional, see notes
- 1/2 tbsp cumin
Instructions
- Rinse the beef chuck pieces thoroughly and drain. Sprinkle them generously using half the adobo con pimiento and ground cumin, then mix well to coat. Set aside to rest for 30 minutes at room temperature.
- Set a medium-large sized caldero over medium-high heat and add aceite de achiote. Once the oil is hot, add the seasoned beef and stir to coat it in the oil. Let the meat brown for about 5 minutes, stirring occasionally to ensure even browning on all sides.
- Once the beef is browned, add sofrito, tomato paste, and garlic to the pot. Stir everything together so the aromatics can begin to sauté and blend with the meat. Cook for 2 to 3 minutes.
- Add the remaining dry seasonings, including the bay leaves, stirring well and let the mixture cook for 2 to 3 minutes, allowing the flavors to meld.
- Pour in cooking wine and water. Stir everything together, reduce the heat to low, cover the pot, and let it simmer for 2 hours or until beef is tender.
- When the beef is tender, add the potatoes and carrots to the caldero and stir well. Taste the stew and adjust the seasoning if needed. Partially cover the pot and continue cooking on low heat for another 30 to 45 minutes, or until the potatoes are tender and the stew has thickened to your liking.
- Finish by sprinkling with cilantro and olives during the last 5 minutes, stirring gently.
Notes
- No achiote oil? Substitute 1 tablespoon olive oil and increase Sazón to 2 teaspoons
- Use 2 teaspoon minced garlic or 1 teaspoon garlic powder, if you do not have whole garlic cloves
- Use drinking wine, not cooking wine (which contains salt and additives that can ruin flavors). Choose based on personal preference and the depth you're looking for: Cabernet Sauvignon (which I prefer) is bolder with dark berry notes and tannins that cut through the stew's richness; Merlot provides a more robust and fruit-forward flavor; Pinot Noir is lighter-bodied with a fruitier profile. Any dry red wine will enhance the dish and elevate the flavors.
- If your carne guisada broth seems too thin, create a cornstarch slurry by mixing 1 tablespoon each of cornstarch and cold water until smooth, then stir into the simmering stew. Add more slurry as needed until you reach your desired thickness.