Puerto Rican Beef Stew (Guisado de Carne)

Ingredients

• 1.5 pounds Stew Meat (diced beef stew meat)
• 2 tablespoons Sofrito (store-bought Puerto Rican sofrito)
• 1 lime Lime Juice (freshly squeezed)
• 1 tablespoon Dried Oregano (ground dried oregano)
• 1 teaspoon Ground Turmeric
• 1 can (15 oz) Tomato Sauce
• 1 tablespoon Achiote Oil (for color and flavor)
• 1.5 tablespoons Pitted Olives (green olives, sliced)
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Olive Oil (for browning)
• 3 medium Potatoes (peeled and diced)
• 1 cup Carrots (diced)
• 3 cups Water

Instructions

1. Marinate the Beef

   In a bowl combine the diced stew meat, fresh lime juice (or 1 tbsp vinegar), dried oregano, ground turmeric, a tablespoon of achiote oil, and Worcestershire sauce. Mix well and let it sit for 15‑20 minutes.

   Time: PT20M

2. Prep the Vegetables

   While the meat marinates, peel and dice the potatoes into 1‑inch cubes and dice the carrots. Set aside.

   Time: PT10M

3. Brown the Meat

   Heat the olive oil in the Dutch oven over medium‑high heat. Add the marinated meat and brown on all sides, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium-high

4. Add Sofrito

   Stir in the sofrito and cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium-high

5. Build the Broth

   Add 3 cups water, the canned tomato sauce, and the sliced olives. Bring the mixture to a rolling boil, stirring occasionally.

   Time: PT5M

   Temperature: medium-high

6. Simmer the Stew

   Reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes until the meat is fork‑tender.

   Time: PT45M

   Temperature: low

7. Add Vegetables

   Stir in the diced potatoes and carrots. Cover and continue to simmer on low for an additional 35 minutes, or until the vegetables are soft.

   Time: PT35M

   Temperature: low

8. Thicken the Broth

   Remove the lid. Using a ladle, scoop out 2‑3 potatoes and mash them directly in the pot with a fork until smooth. Stir the mash into the stew to achieve the desired thickness.

   Time: PT5M

   Temperature: low

9. Finish and Serve

   Taste and adjust seasoning if needed. Serve hot over fluffy white rice.

   Time: PT2M

Nutrition Facts

Calories

568

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Stew Meat: beef chuck, cut into cubes
• Instead of Sofrito: homemade sofrito
• Instead of Lime Juice: 1 tablespoon white vinegar
• Instead of Dried Oregano: Mexican oregano
• Instead of Ground Turmeric: curry powder (use less)
• Instead of Tomato Sauce: crushed tomatoes
• Instead of Achiote Oil: vegetable oil with a pinch of paprika
• Instead of Pitted Olives: capers
• Instead of Worcestershire Sauce: soy sauce (use less)
• Instead of Olive Oil: vegetable oil
• Instead of Potatoes: sweet potatoes
• Instead of Carrots: parsnips

Equipment Needed

• Dutch Oven
• Ladle
• Fork
• Knife
• Cutting Board
• Measuring Spoons
• Spoon
• Stove
• Timer (optional)

Critical Steps — Do Not Skip

• Marinating the beef for at least 15 minutes
• Browning the meat to develop flavor
• Simmering low and covered for 45 minutes to tenderize the beef
• Mashing a portion of potatoes to naturally thicken the stew

Chef Tips from the Video

• Use homemade sofrito for authentic Puerto Rican flavor
• For richer broth, replace half the water with beef stock
• Add a small piece of bay leaf during the simmer for extra aroma
• If you like a bit of heat, stir in a pinch of adobo seasoning or a dash of hot sauce.

Troubleshooting

Storage

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

Freezer: Freeze in portions for up to 2 months

Room temperature: Do not store at room temperature; cool before refrigerating

Make-Ahead Tips

• Marinate the beef overnight for deeper flavor
• The stew can be fully cooked a day ahead; reheat gently on the stove
• Portion and freeze leftovers for quick meals
• Cook the rice separately and store it in the fridge for up to 3 days