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Carne Guisada Puertorriqueña
A hearty and flavorful Puerto Rican beef stew, Carne Guisada, featuring tender chunks of beef slow-cooked in a rich, savory sauce with sofrito, potatoes, and olives. This classic dish is perfect served with white rice.
🧂 Zutaten
- 2.5 lbs Beef chuck roast(cut into 1-inch cubes)
- 2 teaspoons Adobo seasoning
- 1 tablespoon Olive oil
- 0.25 cup Sofrito
- 1 medium Onion(sliced)
- 2 teaspoons Sazón seasoning with annatto
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
- 2 medium Potatoes(peeled and cut into 1-inch chunks)
- 1 cup Carrots(chopped)
- 0.25 cup Pimento-stuffed olives(pitted)
- Salt(to taste)
👨🍳 Zubereitung
- 1
Season the beef cubes with adobo seasoning. Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
⏱️ 8-10 minutes - 2
Add the sliced onion to the pot and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 3
Stir in the sofrito, sazón seasoning, beef broth, tomato paste, and bay leaves. Bring to a simmer.
💡 Profitipps: Scrape the bottom of the pot to loosen any browned bits. - 4
Return the seared beef to the pot. Cover, reduce heat to low, and simmer for 2 hours, or until the beef is very tender.
⏱️ 2 hours - 5
Add the potatoes, carrots, and olives to the pot. Continue to simmer, covered, until the vegetables are tender, about 30 more minutes.
⏱️ 30 minutes💡 Profitipps: Add a little more broth or water if the stew becomes too thick. - 6
Remove bay leaves. Taste and adjust seasoning with salt if needed. Serve hot, typically with white rice.
💡 Profitipps: A dash of pique (Puerto Rican hot sauce) can add a nice kick.
💡 Profitipps
- ✓For extra tender beef, you can cook it in a slow cooker on low for 6-8 hours after searing.
- ✓If you don't have sofrito, you can mince 1/2 onion, 2 cloves garlic, and 1/4 green bell pepper and sauté them.
- ✓This stew tastes even better the next day.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a splash of red wine to the broth for deeper flavor.
- Include other root vegetables like yuca or ñame.
- Serve with tostones or mofongo.