My Classic Puerto Rican Carne Guisada Recipes

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PUERTO RICAN CARNE GUISADA



Puerto Rican Carne Guisada image

Puerto Rican Carne Guisada - tender chunks of beef in a succulent gravy flavored with sofrito. Add potatoes and carrots and serve with rice for a complete meal!

Provided by www.kitchengidget.com

Categories     Entrees & Sides

Time 2h15m

Number Of Ingredients 15

1 tablespoon vegetable oil
2 ½-3 lbs beef stew meat, cubed
1 small onion, diced
1/2 cup sofrito
8 oz tomato sauce
1 tablespoon adobo
½ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon black pepper
1 packet Sazón (optional)
1-2 cups water
1 lb potatoes (about 2), peeled and cubed
1/4 lb carrots (about 2), peeled and cubed
½ cup Spanish green olives or alcaparrado
White rice, for serving

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.

Nutrition Facts : Calories 304 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 331 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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

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     Beef Stew

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

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