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Hey there, friends!
Are you in the mood for a comforting and flavorful dish? If so, you’re in for a treat!
Today, I’m excited to share my go-to recipe for Puerto Rican beef stew.
This stew is hearty, packed with spices, and just bursting with flavor.
It’s the perfect meal to warm you up on a chilly evening.
Trust me, you’ll want to make this one again and again! Let’s dive in!
Ingredient Substitutions
For those seeking a vegetarian option, beef can be replaced with firm tofu or seitan. These alternatives provide protein while absorbing the stew’s flavors. Adjust cooking time as these substitutes require less simmering than beef. Sofrito mixture, a key flavor component, can be made at home using bell peppers, onions, garlic, and cilantro if unavailable pre-made. This ensures freshness and allows for customization of flavors. Red wine can be substituted with additional beef stock or pomegranate juice for those avoiding alcohol. Use the same amount of liquid, adjusting seasoning as needed to compensate for the change in flavor profile. These substitutions maintain the stew’s hearty nature while accommodating different dietary preferences.
| Preparation Time | 15-20 minutes |
| Cooking Time | 150-180 minutes |
| Total Time | 165-200 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-160 g
- Fat: 120-130 g
- Carbohydrates: 130-140 g
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds beef chuck or round roast, cut into 1/2-inch pieces (or other stew meat)
- 2 teaspoons adobo spice blend
- 1/4 cup sofrito mixture
- 1 medium onion, sliced
- 2 teaspoons sazon seasoning with annatto
- 3 teaspoons beef or chicken bouillon powder
- 32 ounces unsalted beef stock
- 1/3 cup dry red wine (such as merlot or cabernet sauvignon)
- 1/2 cup tomato concentrate
- 3 dried bay leaves (or 1 fresh leaf)
- 1/2 teaspoon dried italian herbs (or dried oregano)
- 10 olives with pimento stuffing
- 1 cup carrots, cut into thick slices
- 1 cup cubed potatoes
- 2 teaspoons red wine vinegar (or apple cider vinegar)
- Salt and pepper, to taste
Step 1: Season and Sear the Beef
Begin by seasoning the beef cubes with 2 teaspoons of Adobo seasoning.
Heat a Dutch oven over medium heat and add some olive oil.
In 2-3 batches, sear the seasoned beef in the hot oil for 3-5 minutes per side until you achieve a nice browning on the outside.
Once the beef is browned, remove it from the pan and set it aside for later use.
Step 2: Sauté Aromatics
After removing the beef, add onions and sofrito to the same pan.
Use a wooden spoon to scrape the bottom of the pan, loosening any bits left from searing the beef, to incorporate those flavors into the dish.
Step 3: Create the Stewing Liquid
Add Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves, and Italian seasoning to the pan with onions and sofrito.
Stir the mixture well and bring it to a boil.
Step 4: Simmer the Beef
Once the liquid is boiling, return the seared beef to the pan.
Stir everything together, then cover the pan and reduce the heat to a simmer.
Allow the carne guisada to cook for 2 hours, stirring occasionally to ensure even cooking and prevent sticking.
Step 5: Add Vegetables
After 2 hours of simmering, add potatoes, carrots, and olives to the Dutch oven.
Stir them into the stew and continue to cook for another 30 minutes, allowing the flavors to meld and the vegetables to become tender.
Step 6: Final Seasoning and Serve
When the potatoes and carrots are tender, stir in some vinegar and taste the stew for seasoning.
If additional salt is needed, add a small amount of powdered bouillon or salt to taste, keeping in mind that bouillon is quite salty.
Serve the carne guisada with white rice, tostones, and a salad for a complete meal.
