Description
Carne Guisada is a flavorful Puerto Rican stewed beef dish made by marinating tender beef chunks in a garlicky adobo, then slow-cooking them with sofrito, sazón, vegetables, and tomatoes until meltingly tender. This comforting dish is perfect served over white rice for a hearty meal.
Ingredients
Scale
Adobo
- 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
Beef and Cooking
- 2 to 3 pounds beef chuck roast or boneless short ribs, trimmed of excess fat 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
To Serve
- Cooked white rice
Instructions
- Prepare the adobo: Combine olive oil, white vinegar, minced garlic, dried oregano, kosher salt, and black pepper in a small bowl or blend together in a mortar and pestle to make a flavorful marinade.
- Marinate the beef: Pat the beef pieces dry and place them in a medium lidded bowl or resealable bag. Pour the adobo over the beef and evenly coat all pieces. Let the beef marinate for at least 30 minutes at room temperature or refrigerate overnight for maximum flavor infusion.
- Brown the beef: Heat vegetable oil in a large lidded, heavy-bottomed pot over high heat. Working in batches to avoid overcrowding, add the marinated beef, shaking off any excess adobo. Cook for 3 to 5 minutes, turning frequently to brown all sides evenly. Transfer the browned beef to a clean bowl and set aside.
- Sauté sofrito: Lower the heat to medium and add 1 tablespoon olive oil to the same pot. Pour in the fresh sofrito, adding more olive oil if the pan seems dry. Cook for 5 to 7 minutes, stirring occasionally, until most of the liquid evaporates and the sofrito becomes fragrant.
- Add sazón and liquids: Sprinkle the sazón seasoning over the sofrito, stirring for 1 minute to bloom the spices. Then add the beef broth or water, the chopped canned tomatoes along with their juices, and the dried bay leaves. Scrape the bottom of the pot with a wooden spoon to lift any browned bits for extra flavor.
- Simmer the beef: Nestle the browned beef pieces back into the pot with the sauce. Bring to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the beef cook for 1 hour, stirring occasionally to ensure even cooking.
- Add vegetables: Stir in the chopped carrot and celery, then cover and cook for an additional hour. Check the meat’s tenderness at this stage; it should almost be falling apart when pressed with the back of a spoon. Add extra broth or water if the sauce becomes too thick or dry.
- Add potatoes and finish cooking: Incorporate the chopped Yukon Gold potatoes into the stew. Cover again and cook for 30 more minutes, until both the meat and potatoes are tender and cooked through.
- Season and serve: Taste the stew and adjust salt as needed. Serve the carne guisada hot, spooned over a mound of fluffy white rice for a classic and satisfying meal.
Notes
- For best flavor, marinate the beef overnight in the refrigerator.
- Beef chuck roast or boneless short ribs are ideal cuts due to their marbling and tenderness when slow-cooked.
- If fresh sofrito is unavailable, homemade or store-bought versions work well.
- You can substitute regular tomatoes if whole peeled are not available, but chopping them finely will help with texture.
- Adjust broth or water quantity during cooking to maintain your desired sauce consistency.
- Prep Time: 40 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Keywords: Carne Guisada, Puerto Rican Stewed Beef, Beef Chuck Roast, Sofrito, Sazón, Hearty Beef Stew, Slow Simmered Beef
