Carne Guisada is a beloved Puerto Rican comfort food that brings the flavors of the island to life in one hearty, satisfying dish. This traditional beef stew is known for its rich taste and tender texture, making it a staple in Puerto Rican households and a popular choice for family dinners and festive gatherings alike. At its heart, Carne Guisada features chunks of beef simmered slowly until they become melt-in-your-mouth tender. What sets it apart is the flavorful base made with sofrito—a vibrant blend of garlic, onions, peppers, cilantro, and other herbs and spices that serves as the foundation for countless Puerto Rican dishes.
The stew is typically complemented by classic ingredients like potatoes, carrots, olives, and tomato sauce, which all soak up the deliciously seasoned broth during the cooking process. The result is a savory, soul-warming meal that pairs perfectly with white rice, tostones, or even crusty bread. Carne Guisada is not just about nourishment—it’s about tradition, culture, and the feeling of home.
Whether you’re new to Puerto Rican cuisine or revisiting a childhood favorite, this recipe is a wonderful introduction to the island’s culinary heritage. It’s easy to prepare, deeply flavorful, and sure to become a regular addition to your recipe rotation.
Carne Guisada
Ingredients
- 1- 1/2 lbs. stew meat
- 2-3 medium potatoes
- 1 envelope sazón
- 1 tsp. adobo
- 2-3 carrots optional
- 1 can petit-pois peas
- 1 tsp. Manzanilla olives 3-4 olives
- 1 tsp. capers alcaparrado
- 2 tbsp. cooking wine
- 1 tbsp. sofrito
- 1 8 oz. can tomato sauce
- 1-2 laurel leaves
- Salt to taste
Instructions
- Season the stew meat preferably the night before or 15-20 minutes before cooking so the adobo can do its trick.
- In a pressure cooker*, place the sofrito, tomato sauce, sazón, capers, wine, and meat.
- Fill pot half way with water and seal the lid.
- Cook for 30 minutes on medium heat.
- (The 30 minutes start when the vapor starts to escape from the pressure valve)
- Meanwhile, peel and cut the potatoes (and carrots) and place them in a bowl of salted water.
- After 30 minutes, place the pressure cooker under a stream of running cold water to cool down the pot.
- "VERY IMPORTANT":
- When ALL the pressure is out of the pot thru the pressure valve, it is safe to open it.
- Open the pot carefully and add the potatoes, (carrots), olives and laurel leaves.
- Cook (without the lid) for 15-20 minutes on medium heat or
- until all the veggies are soft but firm.
- Add the petit-poi (peas) 5-10 minutes before the stew is done
- and stir carefully as to not mash the peas.
Video
Notes
| Tips |
| You can also cook the meat the "old fashioned way". Place all the ingredients in a deep pot (except the petit-pois) and cook on medium low heat until the meat is tender. Serve with white rice and tostones. |
