Puerto Rican Carne Guisada Beef Stew
Dive into the rich, comforting flavors of Puerto Rican Carne Guisada Beef Stew, a soul-warming classic that combines tender chunks of beef with a medley of vibrant vegetables. Infused with aromatic adobo seasoning, garlic, and fresh cilantro, this hearty stew is simmered to perfection in a savory tomato and beef broth spiced with cumin and oregano. Russet potatoes, carrots, and peas add texture and nutrition, while the slow-cooking process ensures melt-in-your-mouth tenderness in every bite. Perfectly paired with fluffy white rice or crusty bread, this Latin-inspired dish is a crowd-pleaser that’s ideal for family dinners or meal prepping. With its bold flavors and comforting appeal, it’s a must-try recipe that brings the authentic taste of Puerto Rican cuisine to your table.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat, cut into 1-inch cubes
- 2 teaspoons Adobo seasoning
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 4 cloves Garlic cloves, minced
- 0.5 cup Fresh cilantro, chopped
- 8 ounces Tomato sauce
- 2 cups Beef broth
- 2 leaves Bay leaves
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 medium Russet potatoes, peeled and cubed
- 3 medium Carrots, peeled and sliced into rounds
- 1 cup Frozen peas
Instructions
Season the beef stew meat with the adobo seasoning, ensuring all pieces are coated evenly. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Add the seasoned beef to the pot in batches, searing each side until browned. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the diced onion and green bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Stir in the chopped cilantro, tomato sauce, and beef broth. Mix well to combine.
Return the seared beef to the pot and add the bay leaves, cumin, oregano, salt, and ground black pepper. Stir to incorporate.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the cubed potatoes and sliced carrots to the pot. Cover and continue to simmer for another 25–30 minutes, or until the vegetables are tender.
Stir in the frozen peas during the last 5 minutes of cooking to heat them through.
Taste and adjust seasoning if needed. Remove and discard the bay leaves before serving.
Serve the stew hot with white rice or crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5804 mg | 252% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 32.2 g | ||
| Protein | 211.5 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 7304 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
