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Carne guisada portoricaine

Name: Carne guisada portoricaine
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: PR
Ingredients: 1 kg beef chuck, cut into 4 cm chunks; 1 tbsp adobo seasoning (or 1 tsp salt, ½ tsp garlic powder, ½ tsp oregano); 2 tbsp olive oil; 4 tbsp sofrito (blended onion, peppers, garlic and coriander); 200 g tomato sauce; 10 pimento-stuffed green olives; 1 bay leaf; 1 tsp ground cumin; 750 ml beef stock or water; 3 potatoes, peeled and cut into chunks; 2 carrots, cut into chunks; to taste salt, for finishing

20m

Prépa

120m

Cuisson

Portions

Facile

Difficulté

Ragoût de bœuf mijoté au sofrito, sauce tomate, olives, pommes de terre et carottes.

#puerto-rican#beef#stew#sofrito#potatoes#comfort-food

Portions

6portions

Ingrédients

Nutrition

calories470

protein40g

carbs24g

fat24g

fiber3g

Par portion

Étapes

Season and brown the beef

Toss the beef with the adobo seasoning. Heat the oil in a large pot (about 24 cm / 6 L) over high heat and brown the beef in batches so pieces are not crowded, about 4 minutes per batch.

1 kg beef chuck
1 tbsp adobo seasoning
2 tbsp olive oil

✅ C'est prêt quand : beef is deep brown on all sides

Add the sofrito

Lower the heat to medium, return all the beef to the pot and stir in the sofrito. Cook for 3 minutes, stirring often.

4 tbsp sofrito
1 kg browned beef from step 1

✅ C'est prêt quand : sofrito smells fragrant and turns slightly darker

⏱3:00

Add the sauce and stock

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Add the vegetables

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Serve

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Season and brown the beef

Toss the beef with the adobo seasoning. Heat the oil in a large pot (about 24 cm / 6 L) over high heat and brown the beef in batches so pieces are not crowded, about 4 minutes per batch.

1 kg beef chuck
1 tbsp adobo seasoning
2 tbsp olive oil

✅ C'est prêt quand : beef is deep brown on all sides

Add the sofrito

Lower the heat to medium, return all the beef to the pot and stir in the sofrito. Cook for 3 minutes, stirring often.

4 tbsp sofrito
1 kg browned beef from step 1

✅ C'est prêt quand : sofrito smells fragrant and turns slightly darker

⏱3:00

Add the sauce and stock

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Add the vegetables

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Serve

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History & Culture

The Story Behind the Dish

📍 Puerto Rico📅 Colonial era🥘 PR

Carne guisada is one of the classic stews of Puerto Rican home cooking, built on sofrito, the blended base of onion, peppers, garlic and herbs that flavours almost every savoury dish on the island.

It's a Sunday and weekday favourite, cooked slowly in a caldero and served with rice, beans and sometimes tostones.