Carne Guisada
Carne Guisada, Puerto Rico’s beloved beef stew, features tender chunks of beef simmered with vegetables in a rich, flavorful sofrito-based sauce. Slow-cooked to perfection, the meat becomes juicy and succulent, absorbing all the savory goodness of the seasonings. This hearty dish is a staple of Puerto Rican comfort food, known for its bold taste and satisfying warmth.
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. |