My Classic Puerto Rican Carne Guisada recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 1 ½ tablespoons corn oil 2 pounds beef round steak, cut into serving-size pieces 3 cloves cloves garlic, crushed ½ teaspoon ground black pepper ½ teaspoon dried oregano ½ cup dry white wine 2 tablespoons sofrito 1 tablespoon salt 1 cube beef bouillon 3 bay leaves 3 potatoes, peeled and cubed 3 carrots, peeled and chopped 1 ½ tablespoons Spanish olives 1 tablespoon tomato paste
Nutrition Info
- 567.6 caloriescarbohydrate: 33.5 gcholesterol: 120.9 mgfat: 22.5 gfiber: 4.7 gprotein: 50.4 gsaturatedFat: 6.6 gservingSize: -sodium: 2128.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions My Classic Puerto Rican Carne Guisada
Directions
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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.
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.
Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.