Carne Guisada (Latin American Beef Stew)

Ingredients

• 2.2 pounds Beef Chuck (cut into 1‑1.5 inch cubes)
• 1 tablespoon Adobo Seasoning (store‑bought or homemade blend)
• to taste to taste Salt (kosher or sea salt)
• to taste to taste Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 large Onion (chopped)
• 1 medium Bell Pepper (any color, chopped)
• 0.25 cup Sofrito (Puerto Rican style, contains bell pepper, onions, cilantro, garlic, tomato)
• 3 cloves Garlic (minced)
• 1 tablespoon Dried Oregano (crushed)
• 8 ounces Tomato Sauce (canned)
• 0.5 cup Water
• 1 tablespoon Achiote Oil (adds color and subtle earthy flavor)
• 0.5 cup Olives (pitted, with a little juice)
• 1 tablespoon Capers
• 2 leaves Bay Leaves
• 1 pound Yellow Potatoes (diced 1‑inch cubes)
• 1 large Carrot (peeled and diced)

Instructions

1. Season the Beef

   Toss the cubed beef chuck with the tablespoon of adobo seasoning, salt, and black pepper until evenly coated.

   Time: PT5M

2. Heat the Pot

   Place the pot over medium‑high heat and add 2 Tbsp olive oil, swirling to coat the bottom.

   Time: PT2M

   Temperature: medium‑high heat

3. Sear the Beef

   Working in small batches, add the beef to the hot pot and sear 3‑4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate.

   Time: PT10M

   Temperature: medium‑high heat

4. Sauté Aromatics

   If needed, add a splash more olive oil. Add the chopped onion, bell pepper, and ¼ cup sofrito. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium heat

6. Build the Sauce

   Add the dried oregano, tomato sauce, ½ cup water, achiote oil, olives with their juice, and capers. Stir to combine.

   Time: PT2M

   Temperature: medium heat

7. Return Beef and Simmer

   Return all seared beef to the pot, add the bay leaves, and bring the mixture to a gentle simmer.

   Time: PT3M

   Temperature: low simmer

8. First Simmer

   Cover partially and let the stew simmer for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: low simmer

9. Add Root Vegetables

   Stir in the diced potatoes and carrot. Cover fully and continue to simmer for another 30 minutes, or until the vegetables are fork‑tender and the beef is melt‑in‑your‑mouth soft.

   Time: PT30M

   Temperature: low simmer

10. Finish and Serve

    Remove the bay leaves, give the stew a final stir, and serve hot. Garnish with fresh cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

50 g

Carbohydrates

26 g

Fat

27 g

Fiber

2 g