The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
This recipe was very good. I've learned from past experiences that Sazon and Adobo seasoning are basically seasoning salts. So using tomato sauce w/o salt is good, and/or omitting the extra salt "to taste" or even cutting the adobo seasoning in 1/4-1/2 the amount helps out. As a shortcut I boiled the meat for 30 min, then added the potatoes and cooked until tender; it turned out wonderful and saved me 30 min. This is definitely a keeper for the family.
Read MoreThis is a very solid recipe. I'm Puerto Rican and this is a very basic and solid Guisada recipe. Of course everyones family has their own version but this is, but I like it.
Read MoreThis recipe was very good. I've learned from past experiences that Sazon and Adobo seasoning are basically seasoning salts. So using tomato sauce w/o salt is good, and/or omitting the extra salt "to taste" or even cutting the adobo seasoning in 1/4-1/2 the amount helps out. As a shortcut I boiled the meat for 30 min, then added the potatoes and cooked until tender; it turned out wonderful and saved me 30 min. This is definitely a keeper for the family.
I made this in a slow cooker using the sofrito (also by fivebrig's), and homemade adobo seasoning. I let this cook about 6-7 hours, adding the potatoes the last hour. I used a chuck roast. This was wonderful with habichuelas guisadas and steamed calrose rice. Leftovers are going to be wonderful with some flour tortillas! I can't say thank you enough for sharing this! :)
I had never had Puerto Rican food before, and this was a perfect experience for me. I do, however, agree that it was salty. My Puerto Rican mother-in-law raved over it. I made it in my crock pot, as she suggested and the meat was simply falling apart tender. Will make it again and again.
I has 3 lbs of beef cubes that I had to use up and I wanted to make a delicious prican meal....FOUND IT! First thing I did was sear my adobo seasoned cubes in olive oil to brown all sides (about 15 min total stirring once they were browned). In the same pot I added about 1 cup of water and boiled the cubes for 45 min (kept adding water) and then turn down the heat and simmered for another 45 minutes. Doing that really tenderized my meat. Then I followed the directions exactly. Really flavorful!!! Just like my Mama used to make!!! BUEN PROVECHO!
Very good! I use a 12 oz. can of Coors Light in my carne guisada. It adds alot of flavor and tenderizes the meat.
Wow, I can't believe how close to my mom's beef stew this came! Very fast to put together. My husband complemented how flavorful it was. Only changes I made were that I first seared the beef on the stove (lightly seasoning the beef and coating with flour first--which helps to thinken the gravy), and I used low sodium beef broth in place of the water. My 6 year old is already requesting me to make it again soon.
Excellent dish! This was my first taste of Puerto Rican cooking and I'm hooked. Very easy to follow recipe and I let it cook in the crock pot (after browning the beef) for 7 hours on low and the meat was so tender and fell apart. Yum!
Great Recipe! I dredged the meat before cooking, in flour. That made the sauce a little thicker towards the end so it wasn't so soupy. I didn't have some of the seasonings so I substituted and it still came out great. For the sofrito sauce I added 3 TB chopped onion, 1/3 tsp ground corriander, dash oregano and pepper, 2 cloves minced garlic, 2 TB chopped green peppers, 3 TB chopped tomato. I didn't have any Adobo seasoning, so I just left it out. I also, by accident, added about 3/4 cup of frozen peas. (I dumped them in thinking I grabbed the frozen chopped onions). It tasted great and still added some extra veggies to the pot. I also added 1 cup of chopped carrots about 1 hr before it was done. The carrots were still firm in the middle and not mushy at all. I will definetly use this recipe again. I highly recommend this recipe.
This recipe brought me back! My parents are from Puerto Rico and it reminded me of my younger days! I followed everything but omitted the salt. This one is a keeper!
Very good :) I added a carrot for some extra flavor and color. Easy on the salt, if you're not into saltiness. The seasonings already have salt.
A pot of this is simmering as I type. While living in NYC back in 2000, I had this dish for the first time and instantly fell in love. After moving back to AZ I couldnt for the life of me remember the name of it, but I did remember it was a Latin stew. As always, I rearranged the recipe to fit what types of ingredients I have on hand. Didnt have the sofrito sauce or the adobo and sazon seasonings. Since these are extremely high in sodium, I figured no harm/no foul. For the seasonings..I added minced garlic, ground cumin, garlic powder, onion powder, dried oregano, mrs dash, and fresh cracked sea salt and pepper. For the tomato base...2 cans of tomato sauce, 1 can tomato paste, 1 can diced green chile peppers, and 1 can rotel tomatoes. I added my seasoning mixture to this tomato base and let it simmer in a large pot for 10 minutes. In saute pan, I browned 2 lbs of stew meat seasoned with flour, mrs dash, cumin, and chili powder. I added the meat to the tomato mixture and I'm gonna let it simmer for about a few hours and the last hour add some cubed red potato and some sliced carrots..cooking until the potatoes are tender. Serving with Habichuelas Guisadas and rice. I will update with the taste results once dinner is served! Update - Turned out fantastic!! The fam gobbled it up! :)
I'm Puerto Rican and grew up with this dish. Every family has it's own interpretation on it. Instead of using the Adobo, I add chopped up onions, a few garlic cloves, and Chopped up Green Peppers. This gives it another level of flavor without having to add any extra salt. I have also used Beef stock or Beef bouillon when I made a bigger portion for some added flavoring.
my hubby loved it (he's from PR). I wasnt a big fan since i'm not too fond of the big chunks of beef
I absolutely love this recipe!! I found it bored one day taking care of my grandmother with brain cancer who is a very picky eater. She turned her nose up to it when I was explaining what it was to her, but once it started cooking and was done that all changed!! She has requested it several times in the past few months. Only changes i made was I buy the tom thumb premarinated packaged carne asada and cook it in a slow cooker on high for 2hours and low for 2 more hours. Thanks for sharing!!
to make this real puerto rican carne guisada you have to add a hand full or more (depending on how much you like olives they taste slightly different when cooked) of stuffed olives or green olives with the seeds still in them in the first five minutes while your cooking the sofrito. other then that this is exactly how my PR native MIL taught me how to make this i add alot more sofrito to the mix *wink cant ever get enough of that Puerto Rican lovin
Love this. It was so good. I omitted the salt as others suggested and it came out perfect thanks for a great recipe. You can also make this same recipe with chicken drummetts. Put them in frozen and you wont have to add hardly any water. Thanks again.
Every loved this meal. I made some minor changes. I cooked it in the crockpot and I omitted the oregano and extra salt. If you're doing it in the crockpot just put the meat and potatoes in the crockpot, stir all the other ingredients together and pour over the meat and potatoes. I cooked on low for 8 hours. I also added a chopped onion. This one is definitely a keeper, and so easy.
My husband is Puerto Rican and i made him this dish and it reminded him of when he was little living in Puerto Rico, he loved it and so did my boys! Thank you for sharing this recipe.
My family loved this recipe! I used the Adobo seasoning w/Cumin and added some carrots, onions, and bellpeppers. This is a real keeper! Thanks Fivebrigs!
Very tasty, I added a little cube of maggie beef boullion to make this dish even yummier!!!
This recipe was absolutely wonderful. I followed it to the letter and dinner was AMAZING. My mom was super impressed and she is a Puerto Rican cooking QUEEN. Even she thought the taste was great. I got rave reviews from EVERYONE. Thanks for posting. OK...I just needed to add an update. I loved the flavor so much I thought to try it again, this time with Chicken. The only thing I did differently was add a bunch of Cilantro 1/2-1cup and 5 Garlic Cloved (minced). OMG. it tasted just like my Mom use to make when I was a Kid. This recipe is absolutely the best. I have had people asking me for this recipe on several occasions. Try it. It super easy and extremely yummy.
Excellent carne guisada. A little saltier than our usual dishes, but definitely added to the meal rotation. Thank you!
Thank you for this dish!! It came out wonderfully and reminds me so much of my grandmother's version! :)
This was very delicious...especially acompanied by white rice...my husband is puerto rican and he loved it..said it tastes like his moms..will be making again for sure!
The longer you cook the more tender your meat chunks become. I make a guisada similar to this. My PR relative adds Goya capers and olivers and a cup of red wine> delicioso!
This is a very solid recipe. I'm Puerto Rican and this is a very basic and solid Guisada recipe. Of course everyones family has their own version but this is, but I like it.
My family enjoys this meal often. I add a dash more oregano, some corn, carrots and peas to give it an even heartier taste. I sprinkle some fresh chopped cilantro on top of each serving. WONDERFUL TASTE AND SMELL THROUGHOUT HOUSE!
SOOO GOOD!!I added a bit of cilantro at the end and it came out great. I didn't have any homeade sofrito but the frozen GOYA brand worked out just fine. I added some carrots along with the potatoes. Everyone loved it.
This was delicious. I've been trying to cook more Puerto Rican meals for my husband since that is what he grew up with as a child. I used homemade sofrito sauce that I already had made. I didn't have potatoes so I could not add those, but it still turned out great. I browned the meat before adding it to the sauce mixture. The meat turned out so tender. I saved some for lunch tomorrow.
This is just as good with chicken! I sauteed chicken strips in a large pan using this recipe. I taste as I cook and realized that the sauce was a bit salty so I added more water to my liking. The chicken was tender and very flavorful! I made it with Puerto Rican Steamed Rice from this site. Great meal!
I tried this about a month ago. It was fantastic and I will be making it again this week. My bf is P.Rican- he also loved it. The meat is very tender and the spices make it very appetizing. It isn't very expensive to make, assuming you already have most of the spices. My bf's mom makes sofrito on a regular basis and always gives me a big container of it. I put about 1/3 cup into individual plastic bags, refreeze, and use whenever I need it.
This was good but definitely reduce the salt, made as the recipe is written it is WAY too salty.
Oh this was just like my grandmother made me when I was little. The whole house smelled like it. Great recipe! Meat was very tender too and great flavor.
Great recipe! I actually made this for my family and they all said that it tasted just as good as my grandma would make it! Definitely will make again.
Very good. I added 2 cans of tomato sauce, 2 cups of water and baby carrots. I put frozen beef cubes in the crock pot and added all the ingredients(did not add salt) and cooked on high for 3 hrs, turned to low and cooked for 6 hours. The meat was so tender. Reminded me of beef stew.
I'm from PR and this was very close to my mom's recipe; except for the saltiness. Next time I'm going to use low salt options, if available, i.e., tomato sauce. I'm hoping to find low salt versions of the Goya Sazon packets and the Adobo seasoning.
After our family vacation to Puerto Rico, we all came back craving the food. I found this recipe and with one small change (I add carrots) it has worked it's way into our slowcooker meal rotation and we have this at least once a month. Excellent the first time around as well as left overs. Thank you for the helpful tips for the sofrito and adobo.
This recipe is nothing short of amazing!!! I added some carrots to the recipe (just because I love carrots in everything), but this recipe is perfect. It reminds me of the carne guisada they make at "Caridad" Restaurant in New York. I will follow this recipe for many years to come. Oh, and my boyfriend loved it! Thanks!!!
i have made this about five times only change is that i add carrots and i don't add the adobe or extra salt
I have used this recipe multiple times, such great puertorican flavor! I have cooked it with beef stew and pork chops too, works well with either, I also throw in a chopped onion for more flavor, thanks for sharing this recipe.
Great recipe! Simple to make, did take others advice and reduced the salt (adobo & sazon) by half. Cooked in the slow cooker on high for six hours, added potatoes last hour of cooking.
I made this dish for the first time and it was excellent my grandmother use to make all these great dishes when I was younger and she is no longer with us..I am so happy with this site..When I cook these dishes it bring me back to the time when she was here...so thank you
This was really good. I made it in the crock pot and cooked it on low for 6 hours. I also made white rice to go with it. YUM!
My boyfriend is Puerto Rican and he misses tasting food from home. I have been trying different recipes to help him get over his cravings. He loved this one. The only thing he said was missing is some caramelized onions. So next time I will add onions. Thank you for posting the recipe.
Had never had this recipe before. Made the Sofrito sauce from scratch and the dish had a great flavor. Thanks!
This is a wonderful recipe. I added a few things and cut down on others, I guess it is just up to someone's taste preferences. Overall I would recommend this recipe to anyone that loves Carne Guisada!
Delicious! I added a touch of cumin, garlic, diced bell pepper, and onion. Reminded me of food I used to buy in NY. It's very hard to find authentic Puerto Rican food in Georgia.
I found this recipe to be perfect. The key is to follow the recipe directions and not deviate from the ingredients list. As someone of Puerto Rican descent that has recently begun to bring back some of the traditional meals I remember as a kid, this recipe is a keeper.
Made my own sofrito sauce from recipe on this site and used my own versions of sazon seasoning and adobo. Other than that, followed the directions as written and it turned out great. We enjoyed it as a stew, shredding the meat to soak up more of the sauce. Then I used the leftover meat later in flour tortillas, topping with a homemade green chili pork sauce to change the entire meal into one with more of a Mexican flavor. It was delicious this way, too. Great recipe.
I followed the directions to a tee except I used canned potatoes because I hate peeling them. This was easy and it is so tasty. I found a new dish that even I can cook!
Everyone in the family loved this. I made my own adobo and sazon powders because the versions I found in the store all had MSG and lots of other weird chemicals. Other than that, I made the recipe exactly as directed and it was perfect!
Soooo good. I've made this on the stove and in the crockpot and it tastes great both ways. I added some green pepper, onions, and fresh parsley. This recipe is definitely a regular in my house.
Thank you Fivebrigs for this recipe. It is definitely in my top ten recipes from allrecipes. My family loved it. The meat was flavorful and tender, the potatoes as well, and the sauce was nice and thick. We're I'm from, there's a strong influence of Puerto Rican culture and the food is incredible. This might be the best Puerto Rican dish I've tasted to date though. Again, big hit in my house. Thanks! I did add 2 garlic cloves 1 tbsp garlic powder to this dish. I also added red pepper flakes for some heat. Perfection.
My Puerto Rican boyfriend loved this! I followed the recipe exactly except I used chicken breast instead of stew meat. I served it with white rice and will definitely make this again.
Very easy to make, ingredients are pretty basic and are great with chicken dishes as well. My husband loved this meal, I added carrots as well.
My hub gives this a 5; I'd give it 4.5-ish. It was really good, and reminded me of my Spanish missionary days. I used it as a way to use up some leftover roasted chicken, so really it was Pollo Guisado. :) I let the chicken "cook" for 30 min, and then added the potatoes for an additional 15-20 min on low. I added cilantro as a garnish, and I thought it really added to the dish, but my husband preferred it without. Overall, this was great!
There was not enough sauce to go with the meat and potatoes. I had to double all the ingredients except the meat. It was also way to salty. This is not a true puerto rician dish. This tasted horrible and I didn't even add the salt when it said salt to taste.
This was easy and good though a little too salty (and I didn't add any salt). Maybe I did something wrong but it was good enough to make again.
The Best Ever!!!
I don't understand how I would brown the meat in the sauce, so will sear the meat first, remove it from the pan, and then cook the sauce and proceed. I can't wait to try it.
simple you make it!! absolutely delicious!!! i add a little more tomato sauce as you do and add about 1/3 cup of welches grape juice for a little kick. makes it taste out of this world!!!
This was good, not great. Very good flavor but needed more sauce. I will try it one more time, possibly in the slow cooker.
Wow this is just like we eat in puerto rico at abuela's house. I did add some fresh cilantro in place of recaio. Otherwise, follow this recipe to a T.
Great recipe! I omitted the salt and added Carrots, chopped onions, one cup of water and cooked it on low heat for 5 hours in my Dutch oven. Meat was very tender and good. I would like to see a recipe for arroz con gandules.
This is so yummy! I have made it several times and it is always a hit. I use the low sodium adobo and tomatoes and serve with rice.. Fantastic!
This was perfect! Big hit - I cheated and cooked it in the crock pot over night - turned out great.
I used cubed pork tenderloin (because that is what I had) dredged in flour before browning,and cooked it in the sauce in a slow cooker on low for 6 hours. I also added sliced carrots and potatoes during the last hour. Delicious! Thanks for the post.
This is one of my favorite go-to dinners, especially in the winter. My family loves it served with yellow rice. I put all the ingredients in a slow cooker and let simmer all day. I also substitute the beef cubed for pork cubed. Both ways are great.
I live in Puerto Rico and I make my own sofrito, add this, also I add carrots and calabaza aka pumpkin. The local kind, not the big round orange ones like in the states. Other than that I pretty much make it just like this in my pressure cooker and yum!!
Good recipe reminded me of how my mom makes it... i did not wait an hour like it said i really do not know why???? i left like 10-15 min and added the potatoes and waited for them to be done and i added the adobo directly on the beef...other than that great dish!!!
This is my favorite beef stew recipe with the addition of 1/2 cup white wine with the other liquids. I serve it over rice cooked with red beans.
This is a great recipe.. takes a little patience because if you do it just right the flavor will be incredible. I have made this recipe for family and friends and everyone has raved at how good it comes out.. definite 5 stars!.
this dish was very good. it has been awhile since i had this. i think it was better than my mother
My family & I love this recipe. Easy to make. We love sofrito, so I add more than what is listed.
This recipe was a simple and delicious stew! The meat was full of flavor and very tender. I used red potatoes because they hold their shape nicely. The sauce was a little salty, so next time I will cut back on the Adobo seasoning by by 25%-50%. This will definitely become a regular dish in my household. Goes well with arroz con gondules, too!
This is absolutely wonderful. I have made it again and again. I do add a little carrot and potatoes. I like the texture it adds.
My boyfriend and his mom are from Puerto Rico and i'm completely white. His mom always cooks for me and it's delicious so I wanted to return the favor. I made this for them and they thought it was absolutely PERFECT!!!! It was soo delicious! I will definitely be making this again! Thank you for sharing this!
This was easy and really good. My boyfriend loved it!!!! I added pinto beans to it as well.
i love carne guisada and this is the best i've ever tasted. i live in brownsville, texas - very close to the mexican border and so there's many authentic mexican restaurants around here. to be honest with ya'll this recipe is more delicious than the carne guisada here in town. i took the advise of the other reviewers - i didn't use salt at all since the other ingredients have plenty of salt in it. Also I boiled the meat for 30-45 min and it came out great and tender. my hubby and friend really really love this recipe. i served it with spanish rice, re-fried beans, and guacamole. it was GREAT!!
Perfect, so close to the one made in the island.My wife is puertorican and she loved it.
This was a great recipe - my husband considers himself an expert on Carne Guisada. He did suggest the next time I make it to add some jalapeno, onion and a small amount of bell pepper. Overall, this is a great dish, but I have to agree with him, it does need just a little "boost" in the flavor department. This was very simple to throw together the night before ( I put everything in a ziplock bag so that the flavors could blend overnight).
This dish competes with the "Mom and Pop" Puerto Rican joints in the area. My father was Puerto Rican so I grew up on this stuff...tastes just like my father used to make! Please post more recipes. :)
The proportions and basic recipe were good. I had to reduce the salt. Commercial sazon and sofrito usually have added MSG, so I replaced sofrito with homemade sofrito (basically chopped onion, garlic, pepper and cilantro, available on this site) and sazon with a combination of cumin, turmeric and coriander.
I have had this dish with Spanish friends. I followed this recipe and it was outstanding. I cooked it in the slow cooker like other reviewers - also used Crockpot Liners from Reynolds - easy clean up. I accidentally bought Recaito Seasoning from Goya (thinking it was Sazon). But it worked just as well. I also pureed some Italian pepper, green pepper & red pepper to kick up the heat a little. Fivebrigs, please add more recipes!
This recipe is easy to follow and the taste was fantastic! I do however agree with the other reviewers to eliminate the extra salt. Having lived in Puerto Rico, it's nice to find recipes that are authentic and not too "touched" up---which changes to dish entirely! Thanks for sharing! :o)
scrape the pot clean level Yumminess. 6 Stars! Fun introduction to some new spices for this cook.
Omitted the salt as suggested by most and used only one pound of meat because i like the extra sauce. Served with white rice and tostones. Otherwise followed recipe as written. It was very good, very authentic, not salty at all.
Perfect!! I made this recently for my Puerto Rican husband and he said it was beyond good and very authentic..very similar to what he raised on. It's really good with the steamed rice (also on this site!).
