My Classic Puerto Rican Carne Guisada Recipes

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

MY CLASSIC PUERTO RICAN CARNE GUISADA

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.

MY CLASSIC PUERTO RICAN CARNE GUISADA

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.