Ingredients

2 teaspoons olive oil

2 teaspoons white vinegar

2 large garlic cloves, finely minced

1 teaspoon dried oregano

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

2 to 3 pounds beef chuck roast or boneless short ribs, trimmed and cut into 2-inch pieces

1 tablespoon vegetable oil

1 tablespoon olive oil, plus more as needed

1 cup fresh sofrito

1 tablespoon store-bought or homemade sazón

1 1/2 cups low-sodium beef broth (or water), plus more if needed

1 (14.5-ounce) can whole peeled tomatoes, chopped

3 dried bay leaves

1 medium carrot, peeled and chopped

1 large celery stalk, chopped

1 pound Yukon Gold potatoes, peeled and chopped

Cooked white rice, for serving

Instructions

Step 1: Prepare the adobo by combining olive oil, white vinegar, garlic, oregano, salt, and black pepper in a small bowl or blend in a mortar and pestle until well mixed.

Step 2: Pat the beef dry and place it in a medium lidded bowl or resealable bag. Coat the meat evenly with the adobo mixture and marinate for at least 30 minutes at room temperature or overnight in the refrigerator.

Step 3: Heat the vegetable oil in a large heavy-bottomed pot over high heat. In batches, add the marinated beef, shaking off excess adobo, and brown for 3 to 5 minutes per batch, turning often. Transfer browned meat to a clean bowl.

Step 4: Reduce heat to medium and add 1 tablespoon olive oil to the pot. Pour in the sofrito, adding more olive oil if needed to prevent dryness. Sauté for 5 to 7 minutes until the liquid evaporates.

Step 5: Stir in the sazón and cook for 1 minute. Add the beef broth or water, chopped tomatoes with their juices, and bay leaves. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Step 6: Nestle the browned beef into the sauce and bring everything to a simmer. Lower heat to low, cover with a lid, and cook for 1 hour, stirring occasionally.

Step 7: Add the chopped carrot and celery, cover, and cook for 1 more hour, adding extra broth or water if the stew becomes too dry. Check the tenderness—the meat should nearly fall apart when pressed with the back of a spoon.

Step 8: Add the peeled and chopped potatoes, cover, and cook for an additional 30 minutes until both meat and potatoes are tender and cooked through.

Step 9: Adjust salt to taste. Serve the carne guisada hot over cooked white rice for a hearty meal.

Tips & Variations

Marinate the beef overnight to deepen the flavor and tenderize the meat even more.

Use fresh homemade sofrito for a brighter, more vibrant sauce, or substitute with a good-quality jarred version if short on time.

Feel free to add bell peppers or a splash of beer during simmering for additional complexity.

FAQs

Can I use a different cut of beef for Carne Guisada?

Yes, chuck roast or boneless short ribs are ideal due to their marbling and tenderness after slow cooking. You can also use brisket or stew meat, but avoid very lean cuts as they may become tough.

What is sofrito, and can I make it at home?

Sofrito is a flavorful blend of aromatic vegetables and herbs used as a base in many Latin dishes. It typically includes garlic, onions, peppers, and cilantro or culantro. You can make it fresh at home by finely chopping and blending these ingredients, or find it pre-made in grocery stores.