Puerto Rican Carne Guisada is a comforting, protein-packed stew featuring tender beef simmered in a flavorful sofrito-infused gravy with hearty potatoes and carrots.
Rich in protein and fiber, with moderate healthy fats, it’s a nutritious and satisfying meal.
Quick to prep and perfect for meal prep, this stew delivers bold flavor without complex steps—ideal for everyday cooking.
Authentic Puerto Rican Carne Guisada
Equipment
- 6-quart large pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 tablespoon vegetable oil
- 2 ½ –3 lbs beef stew meat cubed
- 1 small onion diced
- ½ cup sofrito
- 8 oz tomato sauce
- 1 tablespoon adobo seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 packet Sazón optional
- 1 –2 cups water as needed
- 1 lb potatoes about 2, peeled and cubed
- ¼ lb carrots about 2, peeled and cubed
- ½ cup Spanish green olives or alcaparrado
- White rice for serving
Instructions
- Prepare Your Ingredients: Before turning on the stove, gather all your ingredients.Dice the onion finely so it will melt into the sauce, peel and cube the potatoes and carrots into uniform pieces for even cooking, and have your sofrito, tomato sauce, and seasonings ready. This prep ensures the cooking process flows smoothly and prevents overcooking any components.
- Heat the Oil: Place a large 6-quart pot over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat until it shimmers slightly. This step is crucial as it ensures the beef will sear properly, locking in its juices and flavor.
- Brown the Beef: Add the cubed beef stew meat to the hot oil in a single layer if possible. Avoid overcrowding the pot. Let the beef brown on all sides, turning occasionally with a wooden spoon or tongs. Browning the meat develops deep, savory flavors that form the foundation of the stew.
- Sauté the Aromatics: Once the beef is browned, add the diced onion and ½ cup of sofrito directly to the pot. Sauté for 2 minutes until the onion becomes translucent and fragrant. The sofrito will release its rich, aromatic blend of herbs and peppers, infusing the stew with signature Puerto Rican flavor.
- Build the Flavor Base: Stir in 8 ounces of tomato sauce, 1 tablespoon adobo, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon black pepper, and 1 packet of Sazón (if using). Mix thoroughly so the seasonings coat the meat evenly. This mixture creates a robust and balanced flavor that will carry through the entire stew.
- Add the Liquid: Pour in just enough water to cover the beef, usually about 1–2 cups. Stir gently to combine. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the pot with a lid. Simmering slowly allows the beef to become tender without drying out.
- Simmer Until Tender: Let the beef simmer for 1–2 hours, checking occasionally. After the first hour, test a piece of meat for tenderness. The beef should be fork-tender but still hold its shape. The slow simmer allows the flavors to meld together, creating a rich, comforting gravy.
- Add the Vegetables: Once the meat is tender, carefully stir in the cubed potatoes, carrots, and ½ cup of Spanish green olives (or alcaparrado). If needed, add a splash of water to ensure the vegetables cook evenly. Cover the pot again and let it simmer for another 30 minutes, or until the vegetables are soft but not mushy.
- Adjust Seasoning: Taste the stew and adjust seasoning as necessary. You may add additional adobo, salt, or a pinch of black pepper to suit your preference. This step ensures the final dish is perfectly balanced in flavor.
- Serve and Enjoy: Serve the Carne Guisada hot over a bed of fluffy white rice. The combination of tender beef, flavorful gravy, and hearty vegetables makes a complete, satisfying meal that’s perfect for family dinners or meal prep for the week.
Notes
- For the best flavor, brown the beef in batches to avoid overcrowding the pot.
- Sofrito is key to authentic Puerto Rican flavor; you can use homemade or store-bought.
- Adjust water gradually to achieve your preferred stew consistency—more for soupier, less for thicker gravy.
- Potatoes and carrots should be cubed uniformly to ensure even cooking.
- Sazón is optional, but it adds a vibrant color and enhanced seasoning.
- Taste and adjust seasoning at the end; stew flavors deepen over time, but final adjustments are essential.
- This recipe can be made ahead and often tastes even better the next day as flavors meld.
Chef’s Secrets To Enhance Flavor
The secret to a truly unforgettable Carne Guisada lies in layering flavors carefully.
Browning the beef first is essential; it locks in juices and develops a rich, caramelized base.
Using fresh or high-quality sofrito elevates the stew with aromatic herbs, garlic, and peppers, giving it that signature Puerto Rican essence.
Additionally, allowing the stew to simmer slowly over low heat ensures tender meat and a well-developed gravy.
Don’t rush this process—patience yields the most flavorful, melt-in-your-mouth results.
Finally, taste frequently and adjust seasonings near the end to balance the savory, tangy, and slightly spicy notes perfectly.
Serving Suggestions For Maximum Enjoyment
Puerto Rican Carne Guisada shines when paired with fluffy white rice, which soaks up the rich gravy.
For a colorful, balanced plate, consider adding a simple side salad of fresh greens, tomatoes, and avocado.
You can also serve it with warm, soft dinner rolls to scoop up every bit of sauce. For a more traditional Puerto Rican experience, pair the stew with tostones or fried plantains on the side.
Garnishing with fresh cilantro or parsley adds a burst of freshness and a professional touch to your presentation.
Storage Tips To Keep Fresh
Store leftover Carne Guisada in an airtight container in the refrigerator for up to 3–4 days.
Allow the stew to cool slightly before refrigerating to maintain texture and flavor.
For longer storage, freeze portions in freezer-safe containers for up to 2–3 months.
When reheating, do so gently over low heat on the stove or in the microwave, adding a splash of water if the gravy has thickened too much.
This helps maintain tenderness in the beef and prevents the vegetables from becoming mushy.
Always label containers with the date to track freshness.
Frequently Asked Questions
1. Can I use different types of meat?
Yes! While beef stew meat is traditional, you can substitute pork shoulder, lamb, or even chicken thighs.
Adjust cooking times accordingly; chicken, for example, cooks faster and may require less simmering.
2. Is sofrito necessary for the recipe?
Sofrito is highly recommended because it provides the distinctive Puerto Rican flavor.
If unavailable, you can make a quick version by blending onions, garlic, peppers, and herbs, though pre-made sofrito is convenient and still delicious.
3. How do I make the stew thicker?
If your stew is too watery, simmer uncovered for the last 10–15 minutes to allow some liquid to evaporate.
Alternatively, you can mash a few potatoes in the stew to naturally thicken the gravy.
4. Can I make this recipe in advance?
Absolutely! Carne Guisada tastes even better the next day as the flavors meld. Prepare the stew fully, store in the refrigerator overnight, and reheat gently before serving.
5. What can I serve besides rice?
While white rice is classic, this stew also pairs wonderfully with quinoa, mashed potatoes, cauliflower rice for a low-carb option, or even crusty bread to soak up the rich gravy.
You can also add roasted vegetables for a complete meal.
