Puerto Rican Carne Guisada

By garciamoss

Ingredients

• 3 lbs. beef stew meat
• 1 8-oz can tomato sauce
• 3 large potatoes, diced
• 1 cup of carrots
• 1 Packet of Sazon Goya with Culantro and Achiote (or Knorr Seasoning with Coriander and Annatto)
• 2 bay leaves
• 4 garlic cloves
• 1 handful of fresh cilantro
• 1/4 cup of olives
• 4 cubes of sofrito or 4 tablespoons
• 1 teaspoon of cumin and oregano
• Adobo Goya to taste
• 2 tablespoons all-purpose flour
• 3-4 cups of water
• 2-3 tablespoons of canola oil

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a large pot or dutch oven heat 2–3 tablespoons of canola oil at medium high heat.

2. Place the stew meat in a large bowl and season with adobo (to taste) cumin and oregano.

3. Sprinkle about 2 tablespoons of flour and mix around. The flour will help bind the seasonings to the meat and will help thicken the stew.

4. Brown and sear the meat in batches and set aside.

5. Place sofrito, garlic cloves and cilantro in the pot and cook for a few minutes.

6. Add the bay leaves, olives, the Sazon packet and tomato sauce and cook for 2 minutes.

7. Add the beef, carrots and 3–4 cups of water, enough to cover the meat in the pot.

8. Let the stew come up to a boil, then reduce the heat to medium low, cover and cook for 30-40 minutes.

9. After 30-40 minutes, check the tenderness of the beef, and add the potatoes and continue cooking at medium low for 30 minutes or until tender.

10. Serve the carne guisada with white rice.