Get ready to embark on a mouthwatering culinary journey that will make your kitchen smell like a Puerto Rican grandmother's secret recipe! Carne Guisada is more than just a stew - it's a rich, soul-warming dish that captures the heart and soul of Caribbean cuisine. With tender beef that practically melts in your mouth and a robust sauce that tells a story of tradition and flavor, this recipe is about to become your new weekend cooking obsession.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Puerto Rican
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions, minced garlic, and bell peppers until they become soft and translucent, about 5-6 minutes.
- Return the browned beef to the pot and add diced tomatoes, beef broth, and dried oregano. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the stew simmer slowly, stirring occasionally, for about
- 5 to 2 hours until the beef becomes extremely tender and can be easily pulled apart.
- If the sauce becomes too thick, add a little more beef broth. If it's too thin, remove the lid and let it reduce for the last 15-20 minutes of cooking.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot over white rice, garnished with fresh chopped cilantro if desired.
Tips
- Choose the right cut: Chuck beef is essential for this recipe as its marbling ensures tender, falling-apart meat after slow cooking.
- Browning is key: Take your time when searing the meat. Those golden-brown edges develop deep, complex flavors that are crucial to the stew's success.
- Low and slow is the golden rule: Patience transforms tough meat into a tender masterpiece. Don't rush the simmering process.
- Adjust liquid as needed: Keep an eye on your stew's consistency. Add beef broth if it's too thick, or let it reduce if it's too thin.
- Make ahead friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance and reheat.
- Serving suggestion: Pair with white rice, and consider adding a sprinkle of fresh cilantro for a bright, fresh finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
