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Puerto Rican Beef Stew

This Puerto Rican beef stew also known as “carne guisada” is full of amazing flavor! It’s the perfect weeknight dinner as it’s filling and easy to make. It goes perfectly with a side of white rice. If you like this recipe, you’ll have to try my Mexican beef stew next!

Puerto Rican beef stew with white rice on a red plate.

Why you’ll love this recipe

This Puerto Rican beef stew recipe uses inexpensive stew meat that is well seasoned and simmered in a flavorful sauce on low for a couple of hours. The end result is a delicious and tender stew.

The key to Puerto Rican carne guisada is sofrito. Sofrito is a sauce made from herbs, onion, garlic and peppers.

It’s used as a flavoring base for many recipes such as caldo de res and black beans.

Is carne asada the same as carne guisada?

No. Carne asada translates to “grilled meat” and carne guisada translates to “stewed meat”.

Ingredients needed

  • stew meat
  • onion powder
  • garlic powder
  • oregano
  • Sazon Goya with culantro and achiote
  • Goya adobo
  • olive oil
  • canned tomato sauce
  • bay leaves
  • olives
  • sofrito
  • water
  • diced potatoes
  • diced carrots

How to make Puerto Rican stew meat

Put the stew meat in a large bowl and season with the adobo. Mix well to make sure it’s all coated.

Seasoned Puerto Rican stew meat in a bowl.

Heat up the olive oil in a skillet over medium heat.

Once hot add half of the meat to the skillet.

Stew meat in a skillet.

Cook on each side for about 2-3 minutes until browned. Transfer the meat to a plate.

Then repeat this process with the remaining meat that’s left in the bowl.

browned stew meat in a skillet.

Add the sofrito to the skillet and cook for a couple of minutes.

sofrito in skillet.

Next, add the tomato sauce, onion powder, garlic powder, oregano, Sazon Goya with culantro and achiote, bay leaves, olives, browned stew meat and water to the skillet.

Bring it to a boil then reduce heat to low and cover. Cook for two hours.

making Puerto Rican stew in a skillet.

While the stew is cooking go ahead and chop up the carrots and dice the potatoes. Reserve the diced potatoes in water to prevent them from browning.

After the stew has cooked for two hours add the carrots and the drained diced potatoes to the skillet. Cover and cook for an additional 30 minutes or until the veggies are tender.

Now the stew is ready and can be served. All it needs is a simple side of white rice and you have a complete meal.

carne guisada in a skillet.

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Puerto Rican carne guisada recipe

You’re going to love this Puerto Rican beef stew recipe. It’s easy to make and very flavorful.

This is a comforting meal that the whole family will enjoy.

I hope you’ll give it a try.

Let me know your thoughts on this recipe in the comments below and don’t forget to leave it a rating.

Thanks so much for visiting, see you soon!

carne guisada and white rice on a red plate.
Puerto Rican beef stew with white rice on a red plate.
5 from 1 vote
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Puerto Rican Beef Stew

Puerto Rican beef stew is an easy, comforting and flavorful dish the whole family will enjoy.

Course Main Course
Cuisine Puerto Rican
Keyword carne guisada, puerto rican beef stew, puerto rican carne guisada
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Servings 4
Calories 542 kcal
Author Carissa

Ingredients

  • 1 1/2 lbs stew meat
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1 packet of Sazon Goya with culantro and achiote
  • 3/4 tbs Goya adobo
  • 2 tbs olive oil
  • 8 oz canned tomato sauce
  • 2 bay leaves
  • 1/3 cup manzanilla olives
  • 1/2 cup sofrito
  • 1 1/2 cup water
  • 2 gold potatoes
  • 3 whole carrots

Instructions

  1. Put the stew meat in a large bowl and season with the adobo. Mix well to make sure all the meat is coated.

  2. Heat up the olive oil in a skillet over medium heat.

  3. Once hot add half of the meat to the skillet. Brown for 2-3 minutes on each side. Then transfer to a plate.

  4. Repeat the above step with the remaining half of meat.

  5. Add the sofrito to the skillet and let cook for a couple of minutes.

  6. Then add the tomato sauce, onion powder, garlic powder, oregano, Sazon Goya with culantro and achiote, bay leaves, olives, browned stew meat and the water to the skillet.

  7. Bring to a boil then reduce heat to low and cover. Cook for two hours.

  8. While the stew is cooking go ahead and peel and chop the carrots. Then peel and dice the potatoes. Reserve the diced potatoes in water to prevent them from browning.

  9. After the stew has cooked for two hours add the carrots and the drained diced potatoes to the skillet. Cook for an additional 30 minutes or until the veggies have softened.

  10. Serve the stew with a side of white rice and enjoy.

Nutrition Facts
Puerto Rican Beef Stew
Amount Per Serving
Calories 542 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 108mg36%
Sodium 894mg39%
Potassium 1284mg37%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 6g7%
Protein 43g86%
Vitamin A 8565IU171%
Vitamin C 24mg29%
Calcium 129mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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