I enjoy this recipe because it combines bold seasonings with tender beef and vegetables in one pot. The olives, capers, sofrito, and achiote oil give the stew a rich and savory flavor that tastes even better as it cooks.
I also like how filling and satisfying this dish feels, especially when served with rice or warm bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds beef roast, cut into cubes 1 tablespoon adobo seasoning 3 tablespoons vegetable oil 1 small onion, chopped 1 green bell pepper, chopped 1/4 cup sofrito 4 cloves garlic, minced 1 teaspoon dried oregano 8 ounces tomato sauce 1/2 cup water 1 tablespoon achiote oil 1/2 cup olives 1 tablespoon capers 2 bay leaves 1 pound potatoes, cut into bite-sized pieces 1 large carrot, peeled and cut into bite-sized pieces Salt and black pepper, to taste
Directions
I trim the beef and cut it into 1-inch cubes. Then I pat the pieces dry with paper towels and season them with adobo seasoning, salt, and pepper.
In a large pot or Dutch oven over medium-high heat, I heat the vegetable oil and sear the beef in batches until browned on all sides. I remove the beef and set it aside on a plate.
I reduce the heat to medium and add the onion, peppers, and sofrito. I cook the vegetables for about 5 minutes until softened.
Next, I stir in the garlic and cook it for another minute until fragrant.
I add the oregano, salt, pepper, tomato sauce, water, achiote oil, olives, capers, bay leaves, and the seared beef. I stir everything together and bring the mixture to a boil.
Once boiling, I reduce the heat to low and let the stew simmer for 30 minutes. I taste the sauce and adjust the seasoning if needed.
I add the potatoes and carrots, bring everything back to a gentle boil, then cover the pot and simmer for another 30 minutes until the beef becomes tender and the vegetables are cooked through.
I serve the Carne Guisada hot with rice, bread, or tortillas.
I sometimes use chuck roast because it becomes extra tender after simmering. If I want more heat, I add spicy peppers or a pinch of crushed red pepper flakes.
I also like adding peas or extra carrots for more vegetables. For a thicker stew, I let the sauce simmer uncovered for a few extra minutes at the end.
storage/reheating
I store leftover Carne Guisada in an airtight container in the refrigerator for up to 4 days.
For reheating, I warm it slowly on the stovetop over medium-low heat until heated through. I sometimes add a splash of water or broth if the sauce has thickened too much in the refrigerator.
I also freeze portions for up to 3 months and thaw them overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for Carne Guisada?
I like using chuck roast because it becomes very tender during the long simmer, but beef round also works well.
Can I make this recipe ahead of time?
Yes, I actually think the flavors become even better the next day after the stew has rested overnight.
What is sofrito?
Sofrito is a flavorful cooking base made with blended vegetables, herbs, and seasonings that adds depth to the stew.
Can I make Carne Guisada spicy?
Yes, I add hotter peppers or crushed red pepper flakes when I want extra heat.
What should I serve with Carne Guisada?
I enjoy serving it with white rice, warm bread, tortillas, or even mashed potatoes.
Conclusion
Carne Guisada is a rich, hearty, and comforting beef stew that fills the kitchen with amazing aroma while it cooks. I love how the tender beef, vegetables, olives, and flavorful sauce come together into a satisfying meal that works perfectly for family dinners or cozy weekends.
Tender beef simmered with potatoes, peppers, olives, and rich tomato sauce for a comforting and flavorful classic stew recipe.
Author:Sarah
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:Puerto Rican / Latin American
Diet:Gluten Free
Ingredients
2 pounds beef roast (beef round or chuck steak)
1 tablespoon adobo seasoning
3 tablespoons vegetable oil
1 small onion, chopped
1 green bell pepper, chopped
¼ cup sofrito
4 cloves garlic, minced
1 teaspoon dried oregano
8 ounces tomato sauce
1/2 cup water
1 tablespoon achiote oil
½ cup olives
1 tablespoon capers
2 bay leaves
1 pound potatoes, cut into bite-sized pieces
1 large carrot, peeled and cut into bite-sized pieces
Salt and black pepper, to taste
Instructions
Trim the beef and cut it into 1-inch cubes. Pat dry with paper towels. Season with adobo seasoning, salt, and black pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides. Remove and set aside.
Reduce heat to medium. Add the onion, green bell pepper, and sofrito. Cook for 5 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add oregano, salt, black pepper, tomato sauce, water, achiote oil, olives, capers, bay leaves, and the browned beef. Stir well.
Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes. Taste and adjust seasoning if needed.
Add the potatoes and carrots. Bring back to a boil, then reduce heat. Cover and simmer for another 30 minutes, or until the beef is tender and the vegetables are cooked through.
Serve hot with rice, warm bread, or tortillas.
Notes
Chuck roast works best for tender, flavorful Carne Guisada. For extra heat, substitute green bell pepper with poblano or jalapeño peppers. The stew tastes even better the next day after the flavors deepen.
