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Carne Guisada (Puerto Rican Beef Stew)
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- #89977
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
Beef
2 pounds boneless stewing beef
2 teaspoons salt
2 cloves garlic
1/4 teaspoon dry oregano
1/2 teaspoon black pepper
1 tablespoon white vinegar
1 tablespoon vegetable oil
Stew
1/2 cup prepared Sofrito
1 teaspoon capers (alcaparras), chopped
12 pimiento-stuffed olives, sliced
1/2 cup tomato sauce
3 tablespoons Achiote tinted oil
2 1/2 cups very hot water
4 medium potatoes, peeled and cut in pieces
directions
Prepare the beef: Wash the meat. Remove the fat and "skins". Cut into 2" cubes.
Using a mortar and pestle, crush together the garlic, oregano and black pepper. Add the vinegar and oil to this, mix well, and rub onto the cubes of meat thoroughly. Allow to rest for 1/2 hour before beginning to cook the stew.
To cook the stew: Heat the oil on medium-high heat and saute the beef pieces on all sides, until the pink is gone. This seals in the meat juices. Add the sofrito, capers, olives, and tomato sauce. Lower the heat to medium, and continue sauteing for another 3 or 4 minutes.
Add the hot water and raise the heat to high until the pot begins to boil. Quickly reduce the heat to low, place a lid on the pot making sure to leave a space for the vapor to escape, and cook for 1 1/2 hours. After the first 5 minutes, check and adjust the heat so that a steady simmer is maintained. Add the potato pieces and continue cooking for 1/2 hour more, until the meat and potatoes are tender, and the sauce thickens.
During the last 5 to 10 minutes of cooking, check for the salt content, and adjust if necessary.
You can add canned sweet peas, seedless raisins, and/or carrots, to make it your own creation.
added by
easybaker
nutrition data
410 calories, 18 grams fat, 24 grams carbohydrates, 43 grams protein per serving.
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reviews & comments
November 1, 2013
I'm 75% Puerto Rican and grew up with very authentic cooking. My grandmother would have been proud I chose this recipe to try. I don't do a lot of authentic cooking myself only because it's usually time consuming to do it right. This recipe does take a while but it's worth it for the results.
Do you buy sofrito or is it something you make? Where do you get achiote oil and can you sub something else?