Carne Guisada – Beef and Potato Stew

11 Reviews

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

Total Time

195m

Prep Time:15m

Yields:6 Servings

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Ingredients

2 lbs.

<p><span>boneless beef chuck, cut in 1” cubes</span></p>

1

<p><span> onion, finely chopped (about 1¾ cups)</span></p>

1

<p><span> green bell pepper, finely chopped (about 1 cup)</span></p>

2 tbsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, finely chopped

2 cups

<p>water</p>

2 lbs.

<p>potatoes, peeled and cut in 1” cubes</p><p> </p>

1 lb.

<p>carrots, peeled and cut into ½” pieces</p>

Directions

Kitchen View

Step 1

<p>Season beef all over with Adobo.</p>

Step 2

<p>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.</p>

Step 3

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

Step 4

<p>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.</p>

Step 5

<p>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.</p>

Step 6

<p>Stir in alcaparrado and capers and continue to simmer uncovered for 5 minutes or until stew thickens. Serve with white rice.</p>
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Carne Guisada – Beef and Potato Stew
Beef Stew with Rice

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4.8
11 Reviews
6 years ago

steven

Muy Delicioso

6 years ago

Ebb Bishop

This Beef Stew was amazing. I made the recipe for two of us and thought there would be too much left over. Sent a bowl over to a friends for her dinner. The whole pot was gone in 2 days. Plan to make again real soon. I did let the meat sit with the Adobo on it in the fridge overnight, but otherwise followed the recipe exactly. Great winter dish with a nice glass of wine and crusty bread and or a salad.

7 years ago

Dawn Betz

I've made this 3 times and it's delicious every time! My father-in-law said it's the best he's tasted! Making it again for him today!

7 years ago

David Gomez

Ok recipe, but I recommend cooking the potato and beef at the same time in a dutch oven pot, at a super low temp, like 150 degrees, for a tender and moist finished product. Have done it this way for years. Works great. But it has to cook for about 6 hours this way. Turns into a stew even though it is technically roasted. But it works!

7 years ago

Tanya Mendoza

Good

8 years ago

Chelsea Hill

sups delich, would do again yas queen

8 years ago

Ashley Westbrooks

8 years ago

Tania Alexandra

8 years ago

Robert Fuentes

Thank u so much. This was great

8 years ago

John Romero

Fantastic , better than my local cuchifrito , and I live in the Bronx so that should say a whole lot..

9 years ago

Jaime Rotger

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