My Classic Puerto Rican Carne Guisada recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

1 ½ tablespoons corn oil
2 pounds beef round steak, cut into serving-size pieces
3 cloves cloves garlic, crushed
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ 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 ½ tablespoons Spanish olives
1 tablespoon tomato paste

Nutrition Info

567.6 calories
carbohydrate: 33.5 g
cholesterol: 120.9 mg
fat: 22.5 g
fiber: 4.7 g
protein: 50.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 2128.6 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.

  2. Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves, stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.

  3. Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!

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