Hearty Puerto Rican Carne Guisada
A traditional Puerto Rican stew featuring tender beef chunks, savory sofrito, potatoes, carrots, and olives, simmered in a rich tomato-based gravy. High in protein and packed with vegetables, it’s hearty, flavorful, and perfect served over white rice for a complete meal.
Equipment
- 1 large 6-quart pot or Dutch oven
- 1 Sharp chef’s knife
- 1 cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- 1 Tbsp vegetable oil
- 2 ½ –3 lbs beef stew meat cubed
- 1 small onion diced
- ½ cup sofrito
- 8 oz tomato sauce
- 1 Tbsp adobo seasoning
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp black pepper
- 1 packet Sazón optional
- 1 –2 cups water enough to cover meat
- 1 lb potatoes about 2, peeled and cubed
- ¼ lb carrots about 2, peeled and cubed
- ½ cup Spanish green olives or alcaparrado
- White rice for serving
Instructions
- Heat the Oil and Brown the Beef: Begin by placing 1 tablespoon of vegetable oil in a large 6-quart pot or Dutch oven over medium-high heat. Allow the oil to shimmer, signaling it’s hot enough. Add 2 ½–3 pounds of beef stew meat, ensuring not to overcrowd the pot. Brown the meat on all sides, turning occasionally with a wooden spoon or tongs. This step locks in flavor and creates a rich foundation for your stew. Take your time—well-browned meat adds depth to the final dish.
- Sauté the Aromatics: Once the beef is browned, add 1 small diced onion and ½ cup of sofrito directly into the pot. Stir and cook for about 2 minutes until the onions begin to soften and release their fragrance. Sofrito—a blend of peppers, onions, garlic, and herbs—infuses the stew with authentic Puerto Rican flavor, giving the meat a savory, aromatic base.
- Add Tomato Sauce and Seasonings: Pour 8 ounces of tomato sauce into the pot, then stir in 1 tablespoon adobo seasoning, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon black pepper, and 1 packet of Sazón (optional). Mix thoroughly to coat the beef and aromatics evenly. These seasonings build the rich, savory, slightly earthy flavor characteristic of Puerto Rican carne guisada.
- Add Water and Simmer: Add 1–2 cups of water, just enough to cover the meat. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer. Cover the pot with a lid and cook for 1–2 hours, checking at the 1-hour mark for tenderness. Slow simmering allows the beef to become fork-tender while absorbing the complex flavors of the sofrito, tomato sauce, and spices.
- Prepare the Vegetables: While the meat is simmering, peel and cube 1 pound of potatoes (about 2 medium) and ¼ pound of carrots (about 2 medium). Make sure the pieces are uniform in size to ensure even cooking. These vegetables add fiber, natural sweetness, and body to the stew, making it a well-rounded, hearty meal.
- Add Potatoes, Carrots, and Olives: Once the beef is tender, add the cubed potatoes, carrots, and ½ cup of Spanish green olives or alcaparrado to the pot. Stir gently to combine, and add additional water if necessary to cover the ingredients. Cover the pot again and continue to simmer for about 30 minutes, or until the vegetables are soft and cooked through. The olives contribute a subtle briny flavor that balances the rich, savory stew.
- Adjust Seasonings and Final Taste: After the vegetables are tender, taste the stew and adjust the seasoning as needed. Add more adobo or salt to achieve your preferred flavor. Stir well to ensure all ingredients are evenly seasoned. This step allows you to fine-tune the balance of salt, herbs, and spices for a perfectly seasoned stew.
- Serve with Rice: Spoon the carne guisada over freshly cooked white rice for a complete, satisfying meal. The rice absorbs the flavorful gravy, complementing the tender beef, soft potatoes, and carrots. For an optional garnish, sprinkle fresh cilantro or a few sliced green onions on top to add freshness and visual appeal.
Notes
- Browning the beef properly enhances flavor; don’t rush this step.
- Sofrito is essential for authentic Puerto Rican flavor; store-bought or homemade both work.
- Adjust the amount of water to ensure a gravy-like consistency, not too thick or watery.
- Sazón is optional; it adds color and depth but can be omitted.
- Potatoes and carrots should be cut evenly to cook uniformly.
- Green olives or alcaparrado add a subtle briny note; rinse if too salty.
- Taste and adjust seasoning after cooking for best results.
- This stew is freezer-friendly; cook slightly less for meal prep to avoid over-soft vegetables.
- Serve over freshly cooked white rice for a complete meal.
- Garnish with fresh cilantro or green onions for color and flavor.