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Carne Guisada (Latin American Beef Stew)
A hearty, one‑pot Latin American beef stew packed with seasoned chuck, aromatic sofrito, olives, capers, and achiote oil. Slow‑cooked until the meat is melt‑in‑your‑mouth tender and the vegetables are perfectly soft, this dish delivers deep, comforting flavors with a subtle spice that can be adjusted to your heat preference.
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Critical Success Points
- • Season the beef thoroughly before searing
- • Sear the beef in batches to develop a deep brown crust
- • Maintain a low simmer during both cooking phases to ensure tenderness
- • Add potatoes and carrots only after the first 30‑minute simmer so they don’t disintegrate
Safety Warnings
- • Hot oil can splatter—use a splatter guard or keep a lid nearby.
- • Handle the pot with oven mitts; the handles become very hot during simmering.
- • Bay leaves are not edible—remove before serving.
- • Ensure the stew reaches a rolling simmer to kill any bacteria.
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