Carne Guisada (Puerto Rican beef stew) — make-ahead, fridge-friendly

Name: Carne Guisada (Puerto Rican beef stew) — make-ahead, fridge-friendly
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 0.5 cup cilantro leaves (packed); 0.5 cup green onions (scallions); 1 piece ají dulce; 2 clove garlic; 2 tbsp water; 2 lb beef chuck; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbsp olive oil; 1 medium yellow onion; 1 medium green bell pepper; 8 oz tomato sauce; 2 cup beef stock; 2 piece bay leaf; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp apple cider vinegar; 0.5 cup pimento-stuffed green olives; 1 tbsp capers; 1 tbsp cornstarch; 2 tbsp water; 2 tbsp fresh cilantro

A classic Puerto Rican beef stew braised with a quick homemade sofrito, tomatoes, olives and capers; it tastes better after a day in the fridge and keeps well for weekday meals.

AI image

1 hr 55 min

start to finish

20 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

For the sofrito (quick blender)

½ cup cilantro leaves (packed)stems trimmed
½ cup green onions (scallions)chopped, white and green parts
1 piece ají dulceor 1/2 green bell pepper + 1/8 tsp smoked sweet paprika as substitute
2 clove garlicpeeled
2 tbsp waterto loosen

Roughly, per serving

420 kcal36g protein10g carbs26g fat

An estimate, not a lab analysis.

Method

Make the quick sofrito: put cilantro, green onions, ají dulce (or substitute), garlic and 2 tablespoons water into a blender or small food processor and pulse to a coarse puree.
Pat the beef cubes dry with paper towels and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat a large heavy-bottomed pot or Dutch oven over medium-high and add 2 tablespoons olive oil.
Sear the beef in batches in the hot pot until browned on all sides; transfer browned pieces to a bowl and repeat with remaining beef.
Reduce heat to medium, add the diced onion and green bell pepper to the empty pot and sauté until softened and translucent.
Add the prepared sofrito to the pot and cook, stirring, until fragrant.
Return the seared beef to the pot and add the tomato sauce, 2 cups beef stock, bay leaves, oregano, cumin, smoked paprika, apple cider vinegar, sliced olives and capers (if using); stir to combine.
Bring the stew to a gentle simmer, then reduce heat to low, cover and braise until the beef is very tender and sauce has concentrated.
Uncover, mix the cornstarch with 2 tablespoons cold water to make a slurry, stir the slurry into the stew and simmer uncovered until the sauce thickens slightly.
Discard bay leaves, taste and adjust seasoning with salt and pepper if needed.
Let the stew cool uncovered to room temperature before storing.
Portion into airtight containers and refrigerate. Reheat gently on the stove over medium-low or in the microwave before serving.

Worth knowing

Carne guisada improves after resting: flavors meld overnight, making it ideal for make-ahead meals.
If you want a slightly thinner sauce for serving with rice, add up to 1/2 cup hot water or stock when reheating.
Portion into individual meal containers for quick lunches; stew freezes well up to 3 months—defrost overnight in the fridge before reheating.
To reduce fat, skim surface fat after refrigerating; the sauce firms and the fat is easier to remove.
Serve with white rice, yellow rice, tostones, or warmed plantains.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeDairy-freeMeal prepHigh protein

More Puerto Rican cooking

An original Restaurant Pro recipe — our own composition in the idiom of Puerto Rican cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.