Guisado A La Cerveza Beef Tenderloin And Beer Stew Recipes

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CARNE GUISADA (STEWED BEEF)



Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

  • Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
  • Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
  • Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
  • Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
  • Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
  • Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
  • Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
  • Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
  • Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

MY CLASSIC PUERTO RICAN CARNE GUISADA



My Classic Puerto Rican Carne Guisada image

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!

Provided by Sandy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 4

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 2128.6 mg, Sugar 3.2 g

GUISADO A LA CERVEZA (BEEF TENDERLOIN AND BEER STEW)



Guisado a La Cerveza (Beef Tenderloin and Beer Stew) image

I originally got this from a microwave cookbook but decided it was a hassle to open the microwave every 10 minutes. I adapted it to the stove top. Cooking time will depend on how tender the meat is. Maggi sauce can be found in most well-stocked supermarkets in the ethnic foods section.

Provided by Mami J

Categories     Stew

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

4 slices bacon, chopped
2 lbs beef tenderloin, cut in small cubes
4 green onions, sliced
1 garlic clove, minced
1 canned chipotle chile, chopped
2 1/2 cups dark beer
4 tablespoons flour
1 tablespoon brown sugar
2 teaspoons maggi seasoning, sauce or 2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme, crushed
1 tablespoon red wine vinegar

Steps:

  • Heat a dutch oven over medium heat. Add the bacon and cook until crisp.Remove from heat.If it looks like there is more that 2 tbs grease, drain a little. Reserve the bacon.
  • Add the beef and brown on both sides; add the onions and garlic. Cook until onion is wilted. Add chile and mix.
  • Meanwhile in a bowl, whisk together the rest of the ingredients except the vinegar. Add to the beef. and bring to a boil. Lower the heat and cook, stirring once in a while, until the meat is tender and sauce has thickened.
  • Add the vinegar and mix well. Sprinkle with the bacon bits and serve very hot.

Nutrition Facts : Calories 439.9, Fat 28.1, SaturatedFat 10.7, Cholesterol 105.2, Sodium 602.9, Carbohydrate 8.6, Fiber 0.4, Sugar 2.1, Protein 31

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