Carne Guisada – Beef and Potato Stew
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Beef and Potato Stew
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!
Ingredients
2 lbs.
boneless beef chuck, cut in 1” cubes
1
onion, finely chopped (about 1¾ cups)
1
green bell pepper, finely chopped (about 1 cup)
2 tbsp.
GOYA® Minced Garlic or 4 cloves fresh garlic, finely chopped
2 tbsp.
GOYA® White Vinegar
½ tsp.
GOYA® Oregano Leaf
2
GOYA® Bay Leaves
2 cups
water
1 packet
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 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
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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Ivelisse Ortiz
Excelente receta! la recomiendo y mas cuando no tienes una olla de presión para ablandar la carne. Sabrosa!!!
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