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My Classic Puerto Rican Carne Guisada

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"This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!"
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Ingredients

1 h 45 m servings 568
Original recipe yields 4 servings

Directions

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  1. Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
  2. Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
  3. Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Footnotes

  • Cook's Notes:
  • You can use red or white wine in this recipe and also add 1/2 cup of sweet peas when you are adding the carrots and potatoes.
  • I used a sofrito recipe from this website for my Carne Guisada and served it with rice.

Nutrition Facts


Per Serving: 568 calories; 22.5 33.5 50.4 121 2129 Full nutrition

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