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Puerto Rican Carne Guisada (Beef Stew)

This Puerto Rican Carne Guisada is a rich and flavorful beef stew simmered with sofrito, tomatoes, potatoes, and carrots. Served over white rice, it's the ultimate comfort food!
Print Recipe
Picture of a bowl with carne guisada or beef stew served with white rice.
Prep Time:15 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 30 minutes

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.
Servings: 6