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My Classic Puerto Rican Carne Guisada
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Puerto Rican beef stew with savory sofrito, simmered to perfection with carrots, potatoes, and tomato paste.
Ingredients:
  • 1.5 tablespoons corn oil
  • 2 pounds beef round steak, cut into serving-size pieces
  • 3 cloves cloves garlic, crushed
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon dried oregano
  • 0.5 cup dry white wine
  • 2 tablespoons sofrito
  • 1 tablespoon salt
  • 1 cube beef bouillon
  • 3 bay leaves
  • 3 potatoes, peeled and cubed
  • 3 carrots, peeled and chopped
  • 1.5 tablespoons Spanish olives
  • 1 tablespoon tomato paste
Instructions:
  • In a skillet over medium-high heat, brown the meat on all sides in hot oil for about 10 minutes. Use a mortar to crush garlic with pepper and oregano.
  • Combine wine, crushed garlic, sofrito, salt, beef bouillon cube, and bay leaves in a skillet with beef. Bring to a boil, then reduce heat, cover, and simmer until meat is tender, about 1 hour. If needed, add 1/2 cup of water and continue cooking until meat is fork-tender.
  • Combine the potatoes, carrots, olives, and tomato paste in the pot and simmer on low until the vegetables are tender and the sauce thickens, approximately 20 minutes.

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