Here’s a flavorful Puerto Rican Beef Stew (Carne Guisada) recipe — hearty, tender, and full of Caribbean spices:
🧾 Ingredients (4–6 servings)
- 2 lbs (900 g) beef stew meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper (red or green), chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes)
- 2 tbsp tomato paste
- 2 cups beef broth or water
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- Optional: 1 tsp vinegar or lime juice for a touch of tang
🥘 Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat.
- Season beef cubes with salt and pepper.
- Brown beef on all sides, then remove and set aside.
- Sauté aromatics:
- In the same pot, sauté onion, bell pepper, and garlic until softened.
- Add tomatoes and tomato paste; cook 2–3 minutes until fragrant.
- Add spices and liquid:
- Stir in cumin, oregano, paprika, and bay leaf.
- Return beef to the pot and pour in beef broth.
- Bring to a boil, then reduce heat and simmer, covered, for 1–1.5 hours until beef is tender.
- Add vegetables:
- Add potatoes and carrots; simmer 20–25 minutes more until vegetables are cooked.
- Adjust salt, pepper, and optional vinegar or lime juice.
- Serve:
- Serve hot over white rice, with crusty bread, or alongside tostones.
💡 Tips:
- For deeper flavor, marinate beef with a little garlic, vinegar, and spices for 1–2 hours before cooking.
- Some versions include peas or olives for extra color and taste.
- Slow-cooking in a crockpot works great: cook on low for 6–8 hours, adding potatoes and carrots in the last hour.
If you want, I can also give a quick 30-minute Puerto Rican beef stew version for busy days that still packs full flavor.
Do you want me to share that version?
