There’s nothing quite like a hearty, flavorful bowl of Carne Guisada, a classic Puerto Rican beef stew recipe. This dish is a staple in many Puerto Rican homes, bringing together tender beef, a rich tomato-based sauce, and perfectly cooked vegetables. It’s the kind of meal that warms your soul and fills your kitchen with the most delicious aroma. If you’ve never made Carne Guisada before, don’t worry—I’m going to walk you through how to make Carne Guisada step by step!
What is Carne Guisada?
In Puerto Rican cuisine, Carne Guisada is a beloved dish known for its bold flavors and melt-in-your-mouth beef. The name literally means “stewed meat,” and that’s exactly what it is a slow-cooked, savory Puerto Rican beef stew infused with the rich flavors of sofrito, spices, olives, and a touch of tanginess. It’s the perfect comfort food, often served with fluffy white rice to soak up all that delicious sauce.
Ingredients You’ll Need for Puerto Rican Carne Guisada
For this authentic Puerto Rican beef stew recipe, you’ll need:
- 1.5 lbs of stew meat (already diced)
- 2 tbsp of sofrito
- Juice of 1 lime (or 1 tbsp vinegar)
- 1-2 tbsp dried oregano
- 1 tsp ground turmeric
- 1 can (8 oz) tomato sauce
- 1 tbsp adobo seasoning
- 1-2 tbsp pitted olives
- 1 tbsp Worcestershire sauce (optional, but recommended!)
- 3-4 diced potatoes
- 1 cup chopped carrots
- 3 cups of water
- Olive oil (or any oil of your choice for browning the meat)
Step-by-Step Instructions: How to Make Carne Guisada
1. Marinate the Meat
Start by marinating your stew meat with lime juice (or vinegar), oregano, turmeric, adobo seasoning, and Worcestershire sauce. Let it sit for at least 15-20 minutes to allow the flavors to penetrate. If you have extra time, marinating longer will make the beef even more flavorful.
2. Brown the Meat
Heat some oil in a Dutch oven or deep pot over medium-high heat. Add the marinated meat and brown it on all sides for about 3-4 minutes. This step locks in the flavors and gives the stew a deep, rich taste.
3. Build the Flavor Base
Once the meat is browned, stir in the sofrito and let it cook for about a minute to release its aromatic flavors. Then, add the tomato sauce, olives, and water. Give everything a good stir and bring the mixture to a simmer.
4. Slow Simmer for Tender Meat
Reduce the heat to low, cover the pot, and let the meat simmer for about 45 minutes. This slow cooking process tenderizes the beef and allows the flavors to meld beautifully.
5. Add the Vegetables
After the initial simmer, add the diced potatoes and chopped carrots. Stir everything together, cover the pot again, and let it cook for another 30-40 minutes until the vegetables are tender.
6. Thicken the Sauce
For a thicker sauce, mash a few of the cooked potatoes directly in the pot and stir them in. This will naturally thicken the stew, making it extra rich and satisfying.
7. Serve and Enjoy!
Carne Guisada is best served over a plate of steaming white rice, which soaks up all that delicious sauce. You can also enjoy it with a side of tostones (fried green plantains) or warm crusty bread.
Tips for the Best Puerto Rican Carne Guisada
- Use fresh sofrito – This is the heart of Puerto Rican cooking! If you can, make your own sofrito at home for the best flavor.
- Marinate longer if possible – Even an hour of marination makes a huge difference.
- Don’t rush the simmering process – The longer it cooks, the more tender and flavorful the beef will be.
- Adjust the thickness of the sauce – If you prefer a thicker stew, mash more potatoes. If you want it thinner, add a splash of water or broth.
Other Puerto Rican Stews You’ll Love
If you love Carne Guisada, here are a few other traditional Puerto Rican stew recipes to try:
- Pollo Guisado – A comforting Puerto Rican chicken stew with potatoes and carrots.
- Sancocho – A hearty, root vegetable and meat stew, often made with a mix of beef, pork, and chicken.
- Asopao de Camarones – A Puerto Rican shrimp and rice stew, perfect for seafood lovers.
Now it’s your turn!
Making Carne Guisada at home is easier than you think, and once you taste it, you’ll want to make it again and again! This authentic Puerto Rican beef stew recipe brings warmth, comfort, and the delicious flavors of Puerto Rico straight to your table. So, gather your ingredients, put on some music, and enjoy the cooking process. ¡Buen provecho!
Let me know if you give this recipe a try—I’d love to hear how it turns out for you!
đź’– Yessi
Puerto Rican Carne Guisada (Beef Stew)
Equipment
- 1 4qrt deep pot or dutch oven
Ingredients
- 1.5 lbs stew meat diced
- 2 tbsp sofrito
- Juice of 1 lime or 1 tbsp vinegar
- 1-2 tbsp dried oregano
- 1 tsp ground turmeric
- 1 can 8 oz tomato sauce
- 1 tbsp adobo seasoning
- 1-2 tbsp pitted olives
- 1 tbsp Worcestershire sauce optional
- 3-4 diced potatoes
- 1 cup chopped carrots
- 3 cups water
- 2 tbsp olive oil for browning the meat
Instructions
- Marinate the Meat – In a bowl, combine stew meat with lime juice (or vinegar), oregano, turmeric, adobo, and Worcestershire sauce. Let it marinate for 15-20 minutes.
- Brown the Meat – Heat olive oil in a Dutch oven or deep pot over medium-high heat. Brown the meat on all sides for 3-4 minutes.
- Build the Flavor – Stir in sofrito and cook for a minute. Add tomato sauce, olives, and water. Stir well and bring to a simmer.
- Simmer the Stew – Reduce heat to low, cover, and let simmer for 30-45 minutes to tenderize the meat.
- Add the Vegetables – Stir in the diced potatoes and chopped carrots. Cover and cook for another 30-40 minutes until tender.
- Thicken the Sauce – Mash some of the potatoes into the sauce for a thicker consistency.
- Serve – Enjoy Carne Guisada over white rice with a side of tostones or crusty bread.
Video
Notes
- Fresh sofrito adds the best flavor, but store-bought works too!
- Marinating longer enhances the flavor.
- For a thinner sauce, add a little more water or broth.
- Serve with a slice of fresh avocado
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating Tip: If the stew thickens too much after storing, add a splash of water or broth while reheating to bring back the original consistency.
