Boom! Done! Time to serve up some of this outstanding Carne Guisada! It really is the ultimate beef stew recipe, so huge on flavor, very hearty, and very, very satisfying. You can make it with different cuts of stew beef, vegetables, and especially flavorful seasonings and ingredients to make it your own. This particular recipe is called Carne Guisada, and it really is the ultimate beef stew recipe. It’s a well-known Latin American dish, and with such a large region, you’ll find all sort of variations. This is a Puerto Rican Carne Guisada, with all those enticing ingredients, though again, you can very easily customize it to your preferences. Let’s talk about how to make carne guisada, shall we? Do this in batches if needed so you don’t overcrowd the meat. Once it is all browned, remove the beef to a bowl or plate and set aside. Vegetables. Add the onion, peppers and sofrito, and stir. Cook for 5 minutes to soften it up. The Seasonings and the Sauce. Stir in the oregano, 1 teaspoon salt, ½ teaspoon pepper, tomato sauce (or add tomatoes), water (or beef broth), achiote oil, olives, capers, bay leaves. Add the seared beef back to the pot. You can use a slow cooker, though should adjust cooking times for a longer simmer. The liquid should reduce and concentrate. Stir occasionally. Looks so good, doesn’t it? That’s it, my friends. I hope you enjoy your wonderfully hearty carne guisada. It’s really hard to wrong with a good beef stew, especially with all those alluring Latin American flavors. You can also freeze it. I freeze mine in airtight freezer containers. It reheats very nicely and will last a good 6 months in the freezer. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera Puerto Rican True Flavors, by Wilo Benet
NOTE: This recipe was updated on 11/18/22 to include new information. It was originally published on 12/7/20.
