Puerto Rican Beef Stew (Carne Guisada) |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 7 |
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This is my favorite stew. Back home it is served with grainy, yummy white rice. Ingredients:
1 tablespoon vegetable oil |
2 lbs trimmed beef top round steak, cut into 1 inch chunks |
1/4 cup sofrito sauce (or to taste) |
6 fresh cilantro leaves |
4 cups water (or more) |
1 beef bouillon |
2 tablespoons vinegar |
1/2 teaspoon whole dried oregano, crushed |
1/2 cup tomato sauce |
2 bay leaves |
1 tablespoon salt |
1/2 lb carrot, cut into rounds |
1/2 lb potato, peeled and cubed |
5 stalks celery, cut into rounds |
salt (to taste) |
Directions:
1. In a large caldero or pot, heat oil, add sofrito and culantro leaves.
2. Add meat and stir constantly, cook until meat looses red color. Add water, bring to a boil. Reduce heat to low and cook.
3. Add carrots, potatoes, celery and salt.
4. Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
5. Note: if more seasoning is needed you can add Adobo to taste.
6. Serve with white rice.
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