My Puerto Rican Carne Guisada Recipe

Published May 5, 2020 by aspooniesmakeupbag

 

Hey doll hey!!! How’s your day/night going? Great I hope. Mine was OK but now I feel  heap of pain… I’ll be going to be soon and hopefully I can have a good night sleep.

Today I’m posting another Puerto Rican recipe….. Carne Guisada…. So let’s get started…

*  NOTE: I typically use 2 pounds beef chuck (cubed) for this dish, however they were out at our market the past few times I’ve made this dish so I have been using 2 pounds beef bottom round (sliced like for fajitas) that I cut down into bite sized pieces. I also ran out of peppers and beer so I didn’t not include it in tonight’s supper*

This recipe makes 6 servings.

YOU WILL NEED:

Seasonings:

  1. 1 packet of sazon
  2. 1/2 Tablespoon Cumin
  3. 1 Tablespoon Tomato with Chicken Flavor Bouillon
  4. 2 Tablespoons of Adobo
  5. 3 bay leaves (or 1 teaspoon of ground bay leaf)
  6. 1 Tablespoon garlic powder
  7. 1 Tablespoon onion powder
  8. 1 Tablespoon Beef Bouillon

Mise en place:

  1. 2 pounds beef chuck or beef bottom round: sliced into bite sized pieces
  2. 2 medium sized potatoes: diced into bite sized pieces
  3.  1 medium green bell pepper: diced into same sized pieces as potatoes
  4. 1 medium red bell pepper: diced into same sized pieces as potatoes
  5. 1 medium onion: diced

 

Wet ingredients:

  1. 1, 8 ounce can of tomato sauce
  2. 2 Tablespoons of olive oil
  3. 1/2 Cup Sofrito (I have a recipe for homemade Sofrito)
  4. 2 Tablespoons Vinegar
  5. 1 1/2 Cups of water (for a more robust flavor I use 1 1/2 Cups of Lager Beer instead)

DIRECTIONS:

  1. Put 2 tablespoons of olive oil into a pot and add the beef, brown in batches for 5 minutes or until the beef is golden. Once all beef is browned remove the beef and set aside …. retain the oil.
  2. to the oil now add the sofrito and cook in the oil for 1 minute
  3. add all the seasonings and tomato sauce to the sofrito
  4. add the browned beef, potatoes, peppers, and potatoes to the pot
  5. simmer on medium low for 10 minutes and then add the water and vinegar
  6. cover and simmer for 30 minutes (stirring occasionally)
  7. turn heat off and rest for 5 minutes.
  8. serve over white rice

 

20200505_195747

at the end of cooking while the stew is resting you can add 1/2 cup of water if you like a runnier sauce base … Hubby like’s his sauce base thicker so I never add any more liquid. * NOTE do not add anymore beer if you have tried this recipe … to thin out the sauce base make sure you use water for this step.

Well dolls… That’s all for now. I hope you enjoy the rest of your day/night and that you are in great spirits and health.

Remember …. Save a spoon for a bit of lipstick.

XOXO

8 comments on “My Puerto Rican Carne Guisada Recipe

  • Sorry to hear you’re in pain. I normally feel OK in the early part of the day then in the eve/at night a LOT of pain. I have chronic spinal pain so the more I do during the day, the more it hurts. Thanks for the great recipe. I hope you feel better tomorrow. 🙂

    Liked by 1 person

  • Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: