A slow cooked beef stew called "carne guisada" is full of Puerto Rican flavor.

Recipe Summary

prep:
15 mins
cook:
4 hrs 10 mins
total:
4 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.

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  • Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.

  • Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.

  • Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

Nutrition Facts

355 calories; protein 21.7g; carbohydrates 24.8g; fat 18.4g; cholesterol 62.6mg; sodium 1318.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/07/2019
11.6.19 I scaled this recipe down to 6 servings and it was cooked in 3-1/2 hours using the slow cooker function on high on my Instant Pot. Followed the recipe to the letter with the exception of using regular carrots instead of baby carrots (no big deal). Interesting mix of ingredients such as soy sauce and sazon (don t leave this one out) but all flavors blend together harmoniously. You can find sazon and adobo seasoning (don t leave this one out either) in the Hispanic section of your supermarket very common ingredients. This is a full-bodied robust stew with super tender beef and veggies and that Puerto Rican flavor is the star. I served it with Easy Black Beans and Rice (also on this site) topped with chopped onion and yellow rice. Absolutely delicious definitely will be made again and again. Thanks for sharing your recipe. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2019
11.6.19 I scaled this recipe down to 6 servings and it was cooked in 3-1/2 hours using the slow cooker function on high on my Instant Pot. Followed the recipe to the letter with the exception of using regular carrots instead of baby carrots (no big deal). Interesting mix of ingredients such as soy sauce and sazon (don t leave this one out) but all flavors blend together harmoniously. You can find sazon and adobo seasoning (don t leave this one out either) in the Hispanic section of your supermarket very common ingredients. This is a full-bodied robust stew with super tender beef and veggies and that Puerto Rican flavor is the star. I served it with Easy Black Beans and Rice (also on this site) topped with chopped onion and yellow rice. Absolutely delicious definitely will be made again and again. Thanks for sharing your recipe. Read More
(1)
Rating: 5 stars
10/28/2020
This was fantastic. I only changed two things: 1. I did not use any sugar; just sauteed the beef in olive oil. 2. I used Goya Cilantro instead of sofrito because it's what I had on hand. Set it to low for 8 hours and served over egg noodles. The hubby said it's the best stew he's ever had. Making this again. Thanks! Read More
Rating: 5 stars
10/29/2020
Excellent recipe! I didn't change a thing, and found all of the authentic ingredients at my local chain grocery store. I cooked in the crock pot on high for 5 hours, then 2 hours on low, cooked the potatoes (we mashed them) and carrots separately. Fork tender meat and very savory. My family is still talking about it. Read More
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Rating: 4 stars
12/06/2020
This was a very good stew, I’m glad I tried it. I already had the ingredients on hand. I added an extra tablespoon of sofrito about 7 hours into it, thought the broth lacked depth of flavor. The broth is also very watery, so about an hour before serving I added a slurry of cornstarch and broth to it. This thickened it nicely and had more of a gravy than broth. I think next time I make this I’ll use low sodium beef broth instead of water. Thank you for sharing your recipe. Read More