Carne Guisada (Latin American Beef Stew)

Ingredients

• 2.2 pounds Beef Chuck (cut into 1‑1.5 inch cubes)
• 1 tablespoon Adobo Seasoning (store‑bought or homemade blend)
• to taste to taste Salt (kosher or sea salt)
• to taste to taste Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 large Onion (chopped)
• 1 medium Bell Pepper (any color, chopped)
• 0.25 cup Sofrito (Puerto Rican style, contains bell pepper, onions, cilantro, garlic, tomato)
• 3 cloves Garlic (minced)
• 1 tablespoon Dried Oregano (crushed)
• 8 ounces Tomato Sauce (canned)
• 0.5 cup Water
• 1 tablespoon Achiote Oil (adds color and subtle earthy flavor)
• 0.5 cup Olives (pitted, with a little juice)
• 1 tablespoon Capers
• 2 leaves Bay Leaves
• 1 pound Yellow Potatoes (diced 1‑inch cubes)
• 1 large Carrot (peeled and diced)

Instructions

1. Season the Beef

   Toss the cubed beef chuck with the tablespoon of adobo seasoning, salt, and black pepper until evenly coated.

   Time: PT5M

2. Heat the Pot

   Place the pot over medium‑high heat and add 2 Tbsp olive oil, swirling to coat the bottom.

   Time: PT2M

   Temperature: medium‑high heat

3. Sear the Beef

   Working in small batches, add the beef to the hot pot and sear 3‑4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate.

   Time: PT10M

   Temperature: medium‑high heat

4. Sauté Aromatics

   If needed, add a splash more olive oil. Add the chopped onion, bell pepper, and ¼ cup sofrito. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium heat

6. Build the Sauce

   Add the dried oregano, tomato sauce, ½ cup water, achiote oil, olives with their juice, and capers. Stir to combine.

   Time: PT2M

   Temperature: medium heat

7. Return Beef and Simmer

   Return all seared beef to the pot, add the bay leaves, and bring the mixture to a gentle simmer.

   Time: PT3M

   Temperature: low simmer

8. First Simmer

   Cover partially and let the stew simmer for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: low simmer

9. Add Root Vegetables

   Stir in the diced potatoes and carrot. Cover fully and continue to simmer for another 30 minutes, or until the vegetables are fork‑tender and the beef is melt‑in‑your‑mouth soft.

   Time: PT30M

   Temperature: low simmer

10. Finish and Serve

    Remove the bay leaves, give the stew a final stir, and serve hot. Garnish with fresh cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

50 g

Carbohydrates

26 g

Fat

27 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef Stew Meat, Chuck Roast
• Instead of Adobo Seasoning: Latin seasoning blend, Cajun seasoning
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: shallot
• Instead of Bell Pepper: poblano pepper, red pepper
• Instead of Sofrito: store‑bought sofrito, homemade blend
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Dried Oregano: Mexican oregano
• Instead of Tomato Sauce: crushed tomatoes (1 cup)
• Instead of Water: beef broth (low sodium)
• Instead of Achiote Oil: annatto oil, vegetable oil with a pinch of paprika
• Instead of Olives: green olives, black olives
• Instead of Capers: green olives (extra)
• Instead of Bay Leaves: thyme (1 tsp)
• Instead of Yellow Potatoes: russet potatoes, sweet potatoes
• Instead of Carrot: parsnip, turnip

Equipment Needed

• Large Heavy‑Bottomed Pot (Dutch Oven)
• Cutting Board
• Chef's Knife
• Wooden Spoon or Ladle
• Measuring Spoons
• Measuring Cups
• Plate for setting meat aside
• Stove

Critical Steps — Do Not Skip

• Season the beef thoroughly before searing
• Sear the beef in batches to develop a deep brown crust
• Maintain a low simmer during both cooking phases to ensure tenderness
• Add potatoes and carrots only after the first 30‑minute simmer so they don’t disintegrate

Chef Tips from the Video

• Use homemade sofrito for the most authentic flavor profile.
• A splash of dry red wine added with the tomato sauce deepens the richness.
• Garnish with freshly chopped cilantro and a drizzle of extra achiote oil for color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The stew tastes even better the next day as flavors meld; reheat gently over low heat.
• Portion and freeze individual servings for quick meals later.