Best 2 Carne Guisada Stewed Beef Recipes

Carne guisada stewed beef is a flavorful dish that uses beef cubes braised in a sauce made with tomatoes, onions, bell peppers, and spices. This hearty dish is a popular comfort food in many Latin American countries and can be served with rice, beans, or tortillas. Whether it's a family gathering, a casual weeknight dinner, or a special occasion, this classic dish is sure to satisfy your taste buds.

Here are our top 2 tried and tested recipes!

CARNE GUISADA (STEWED BEEF)

Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

CARNE GUISADA (STEWED BEEF)

Carne Guisada (Stewed Beef) image

From: http://www.welcome-dominican-republic.com According to the website "The most popular Dominican meat dish on the island"

Provided by Razzlledazzlle

Categories Steak

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs beef round steak, cut into 1-2 inch cubes
1 onion, minced
1 green pepper, chopped
2 garlic cloves, crushed
1 tablespoon fresh oregano, leave finely chopped
1 tablespoon fresh cilantro leaves, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
1 carrot, peeled and sliced
1 celery rib, sliced
1 bay leaf
2 tablespoons tomato paste
1 beef bouillon cube, Maggi
2 tablespoons vegetable oil
salt and pepper
1 cup water

Steps:

- dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water.
- dissolve the tomato paste in about 1/2 cup of hot water.
- marinate the beef cubes for at least 3 hours in the following:.
-- garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste.
- remove beef pieces, save marinade for later use.
- heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides.
- reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes.
- add the reserved marinade.
- cover and simmer for 20 minutes.stir frequently.
- Add the rest of the water and taste for salt and pepper and adjust if needed.
- Continue to simmer for 30 minutes longer. (beef cubes should be very tender).
- serve it hot with boiled white rice.

Tips:

Choose high-quality beef: Look for chuck roast, rump roast, or short ribs. These cuts have a good amount of marbling, which will make the meat tender and flavorful.
Brown the meat before stewing it: This will help to develop flavor and color.
Use a variety of vegetables: This will add flavor and texture to the stew. Good choices include onions, carrots, celery, potatoes, and tomatoes.
Season the stew well: Use a combination of salt, pepper, garlic, cumin, and chili powder. You can also add other spices to taste, such as oregano, thyme, or bay leaves.
Simmer the stew for at least 1 hour: This will allow the flavors to develop and the meat to become tender.
Serve the stew with your favorite sides: Some good options include rice, mashed potatoes, or tortillas.

Conclusion:

Carne guisada is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a carne guisada that will impress your family and friends.