Carne Guisada – Beef and Potato Stew

<h2 class="subheader">Beef and Potato Stew</h2> Warm up inside out with a savory casserole of beef and potatoes simmered in sofrito, tomato sauce, spices and beef bouillon for a positively flavorful, comforting meal. An authentic caldero recipe, this beef stew is prepared in a traditional cooking pot called a caldero, or in a heavy kettle that makes it a Latin classic!

Total Time

195m

Prep Time:15m

Yields:6 Servings

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Ingredients

2 lbs.

boneless beef chuck, cut in 1” cubes

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 tbsp.

GOYA® Extra Virgin Olive Oil

onion, finely chopped (about 1¾ cups)

green bell pepper, finely chopped (about 1 cup)

2 tbsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, finely chopped

½ can

2 tbsp.

2 tbsp.

½ tsp.

2 cups

water

1 packet

GOYA® Powdered Beef Flavored Bouillon

1 packet

GOYA® Sazón with Coriander and Annatto

2 lbs.

potatoes, peeled and cut in 1” cubes

1 lb.

carrots, peeled and cut into ½” pieces

⅓ cup

GOYA® Pitted Alcaparrado, sliced

1 tbsp.

GOYA® Capers, drained

3 cups

cooked GOYA® Canilla® Extra Long Grain Rice

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Directions

Kitchen View

Step 1

Season beef all over with Adobo.

Step 2

Heat oil in large pot over medium-high heat. Add meat in batches; cook, flipping occasionally, until well browned on all sides, about 10 minutes per batch. Transfer meat to plate; set aside.

Step 3

Add onion, green pepper and garlic to pot; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Step 4

Add tomato sauce, Sofrito, vinegar, oregano and bay leaves and cook for 2 minutes, stirring often. Stir in water, bouillon and Sazón until well blended; bring to boil, cover, lower heat and simmer for 1 hour until meat is just tender.

Step 5

Add potatoes and carrots and return to boil, adding more water if stew gets to dry. Lower heat, cover and simmer for 45 minutes until vegetables and meat are tender.

Step 6

Stir in alcaparrado and capers and continue to simmer uncovered for 5 minutes or until stew thickens. Serve with white rice.

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Recipe Tags

Main Dish

Beef & Steak

One Pan

All-Ocassion

Over 60 minutes

Winter

Stew

Carne Guisada – Beef and Potato Stew

Prep Time: 15m

Total time: 195m

Yields: 6 Servings

Ingredients

2 lbs.

boneless beef chuck, cut in 1” cubes

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 tbsp.

GOYA® Extra Virgin Olive Oil

onion, finely chopped (about 1¾ cups)

green bell pepper, finely chopped (about 1 cup)

2 tbsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, finely chopped

½ can

2 tbsp.

2 tbsp.

½ tsp.

2 cups

water

1 packet

GOYA® Powdered Beef Flavored Bouillon

1 packet

GOYA® Sazón with Coriander and Annatto

2 lbs.

potatoes, peeled and cut in 1” cubes

1 lb.

carrots, peeled and cut into ½” pieces

⅓ cup

GOYA® Pitted Alcaparrado, sliced

1 tbsp.

GOYA® Capers, drained

3 cups

cooked GOYA® Canilla® Extra Long Grain Rice

Directions

Step 1

Season beef all over with Adobo.

Step 2

Heat oil in large pot over medium-high heat. Add meat in batches; cook, flipping occasionally, until well browned on all sides, about 10 minutes per batch. Transfer meat to plate; set aside.

Step 3

Add onion, green pepper and garlic to pot; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Step 4

Step 5

Add potatoes and carrots and return to boil, adding more water if stew gets to dry. Lower heat, cover and simmer for 45 minutes until vegetables and meat are tender.

Step 6

Stir in alcaparrado and capers and continue to simmer uncovered for 5 minutes or until stew thickens. Serve with white rice.

Return

Kitchen View

Carne Guisada – Beef and Potato Stew

Prep Time: 15m

Total time: 195m

Yields: 6 Servings

Ingredients

2 lbs.

boneless beef chuck, cut in 1” cubes

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 tbsp.

GOYA® Extra Virgin Olive Oil

onion, finely chopped (about 1¾ cups)

green bell pepper, finely chopped (about 1 cup)

2 tbsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, finely chopped

½ can

2 tbsp.

2 tbsp.

½ tsp.

2 cups

water

1 packet

GOYA® Powdered Beef Flavored Bouillon

1 packet

GOYA® Sazón with Coriander and Annatto

2 lbs.

potatoes, peeled and cut in 1” cubes

1 lb.

carrots, peeled and cut into ½” pieces

⅓ cup

GOYA® Pitted Alcaparrado, sliced

1 tbsp.

GOYA® Capers, drained

3 cups

cooked GOYA® Canilla® Extra Long Grain Rice

Directions

Step 1

Season beef all over with Adobo.

Step 2

Heat oil in large pot over medium-high heat. Add meat in batches; cook, flipping occasionally, until well browned on all sides, about 10 minutes per batch. Transfer meat to plate; set aside.

Step 3

Add onion, green pepper and garlic to pot; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Step 4

Step 5

Add potatoes and carrots and return to boil, adding more water if stew gets to dry. Lower heat, cover and simmer for 45 minutes until vegetables and meat are tender.

Step 6

Stir in alcaparrado and capers and continue to simmer uncovered for 5 minutes or until stew thickens. Serve with white rice.

Carne Guisada – Beef and Potato Stew

Ingredients

Directions

Products in this Recipe

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Minced Garlic

Tomato Sauce

Sofrito

White Vinegar

Oregano Leaf

Bay Leaf

Powdered Beef Flavored Bouillon

Sazón with Coriander and Annatto

Pitted Alcaparrado

Capers

Canilla<sup>®</sup> Extra Long Grain Rice

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Recipe Tags

Carne Guisada – Beef and Potato Stew

Ingredients

Directions

Carne Guisada – Beef and Potato Stew

Ingredients

Directions

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