Carne guisada is the ultimate Latin beef stew with chunks of tender beef simmered low and slow with vegetables and Puerto Rican flavors, easy and hearty!
Carne Guisada Recipe - Comforting Latin American Beef Stew
Who's in the mood for a great Beef Stew! I am absolutely ready. Beef stew is such a wonderfully comforting dish that always satisfies. The great thing about beef stew is the endless ways to make it.
You can make it with different cuts of stew beef, vegetables, and especially flavorful seasonings and ingredients to make it your own.
This particular recipe is called Carne Guisada, and it really is the ultimate beef stew recipe. It's a well-known Latin American dish, and with such a large region, you'll find all sort of variations. This is a Puerto Rican Carne Guisada, with all those enticing ingredients, though again, you can very easily customize it to your preferences.
Let's talk about how to make carne guisada, shall we?
Carne Guisada Ingredients
- Beef. Beef is primary component in this dish. The best cuts of meat are the ones that benefit from low and slow cooking, as they will break down and get very tender. I prefer chuck steak, but beef round is good, too. Any stew meat will work.
- Adobo Seasoning. Adobo seasoning is a quintessential Latin American spice blend.
- Oil. As needed. Olive oil or neutral oil.
- Initial Peppers and Vegetables. Use Onion, green bell pepper (or use hotter peppers, if desired), sofrito and garlic. Garlic powder is good, too.
- Seasonings and Sauce. Use dried oregano, tomato sauce (or fresh tomatoes), a bit of water, achiote oil, 1/2 cup or more olives, capers, bay leaves and salt and black pepper to taste. Beef broth is good, too, for a saucier version.
- Root Vegetables. I am using potatoes and carrots for this recipe. You can use others.
How to Make Carne Guisada - the Recipe Method
Trim and Season the Beef. Trim the beef and cut it into 1-inch cubes. Dry the pieces with paper towels. Season the chunks of beef with adobo seasoning and salt and pepper.
Brown the Meat. Heat the vegetable oil in a large pot or Dutch oven to medium high heat or cook on high. Add the beef and sear to lightly brown each side.
Do this in batches if needed so you don't overcrowd the meat. Once it is all browned, remove the beef to a bowl or plate and set aside.
Vegetables. Add the onion, peppers and sofrito, and stir. Cook for 5 minutes to soften it up.
Add the garlic and cook another minute, until you can smell the gorgeous garlic blooming.
The Seasonings and the Sauce. Stir in the oregano, 1 teaspoon salt, ½ teaspoon pepper, tomato sauce (or add tomatoes), water (or beef broth), achiote oil, olives, capers, bay leaves.
Add the seared beef back to the pot.
The First Simmer. Bring to a boil, then reduce the heat to low and simmer for 20 minutes to 30 minutes. Taste and adjust for salt and pepper.
You can use a slow cooker, though should adjust cooking times for a longer simmer.
The Second Simmer. Add the potatoes and carrots. Bring to a boil, then reduce the heat. Cover and cook, continue to simmer for another 30 minutes, or until the meat is tender.
The liquid should reduce and concentrate. Stir occasionally.
Looks so good, doesn't it?
Boom! Done! Time to serve up some of this outstanding Carne Guisada! It really is the ultimate beef stew recipe, so huge on flavor, very hearty, and very, very satisfying.
Serving Carne Guisada
Serve as-is in a bowl, or over rice. It's really good over grits. Also, serve them up on homemade flour tortillas for Carne Guisada Tacos! Yes! So perfect. It goes great with many side dishes like rice and beans.
Recipe Tips & Notes
- The Beef. Tougher cuts of beef are ideal for this recipe, but you can make it with leaner cuts. You just won't need the longer simmering time. I recommend a good stew beef, though, as the resulting flavor and texture is unrivaled.
- Simmering Time. Simmer longer for more tender beef. Gauge the recipe based on the tenderness of the beef and the flavor, not time alone.
- Recipe Variations. There are many ways to make a great carne guisada beef stew recipe. This is a Puerto Rican version with lots of those wonderful flavors, like adobo seasoning and sofrito. However, you can make a Mexican version, Cuban version, Caribbean or any Latin American version with your favorite local seasonings and ingredients, like sweet raisins or peas.
- The Root Vegetables. Toss in other root vegetables, like sweet potatoes, rutabaga, squash and more.
- The Heat Factor. This is not meant to be a typical "hot and spicy" dish, though it is HUGE on flavor. It traditionally calls for milder peppers, though you can very easily add in hotter peppers. I almost always toss a few jalapeno peppers into mine.
Storage and Leftovers
Store any leftover carne guisada in airtight containers in the refrigerator. It will keep for up to 5 days. To enjoy again, warm it gently in a pot on the stove, covered.
You can also freeze it. I freeze mine in airtight freezer containers. It reheats very nicely and will last a good 6 months in the freezer.
That's it, my friends. I hope you enjoy your wonderfully hearty carne guisada. It's really hard to wrong with a good beef stew, especially with all those alluring Latin American flavors.
Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendations
I've been learning a lot about Puerto Rican cooking from several different cookbooks. Here are links to 2 Puerto Rican cookbooks I highly recommend. They are great. These are affiliate links, my friends!
- Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera
- Puerto Rican True Flavors, by Wilo Benet
Try Some of My Other Popular Recipes
- Classic American Beef Stew
- Pozole Recipe
- Pollo Guisado (Chicken Stew)
- Pernil (Puerto Rican Roast Pork)
- Puerto Rican Arroz con Pollo
- Arroz con Gandules
- Puerto Rican Pique
- Sancocho (Latin American Stew)
- Cuban Sandwich Recipe (Cubano Sandwich)
- Green Chili Pork Stew (So good!)
- Albondigas Soup (Caldo de Albondigas)
- Mexican Birria
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Carne Guisada Recipe
Ingredients
- 2 pounds beef roast use beef round of chuck steak
- 1 tablespoon adobo seasoning or more to taste
- 3 tablespoons vegetable oil
- 1 small onion chopped
- 1 green bell pepper chopped (or use hotter peppers, if desired)
- ¼ cup sofrito
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 8 ounces tomato sauce
- 1/2 cup water
- 1 tablespoon achiote oil
- ½ cup olives
- 1 tablespoon capers
- 2 bay leaves
- 1 pound potatoes cut into bite-sized pieces
- 1 large carrot peeled and cut into bite-sized pieces
- Salt and black pepper to taste
Instructions
- Trim the beef and cut it into 1-inch cubes. Dry the pieces with paper towels. Season the beef with adobo seasoning and salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Sear the beef in batches to brown all sides. Remove to a bowl or plate and set aside.
- Reduce heat to medium and add the onion, peppers and sofrito. Cook for 5 minutes to soften the vegetables.
- Add the garlic and cook another minute, until you can smell the gorgeous garlic blooming.
- Stir in the oregano, 1 teaspoon salt, ½ teaspoon pepper, tomato sauce, water, achiote oil, olives, capers, bay leaves, and seared beef.
- Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Taste and adjust for salt and pepper.
- Add the potatoes and carrots. Bring to a boil, then reduce the heat. Cover and simmer for another 30 minutes, or until the beef is fall apart tender. The liquid should reduce and concentrate.
- Serve!
Video
Nutrition Information
NOTE: This recipe was updated on 11/18/22 to include new information. It was originally published on 12/7/20.
Amy says
This looks amazing and I'm hoping to make it this week. Just one question...
Could you make this in the Instant Pot and if so, for how long would you recommend?
Mike Hultquist says
You can, Amy. I would recommend 45 minutes for pressure cooking after you've nicely seared the meat. Let me know how it turns out of you.
Scott Wenzel says
Can this be made in a crock pot?
Mike Hultquist says
Absolutely. Just move everything to the crock pot after you get a good sear on the meat and cook the onions, peppers, sofrito, and garlic. Cook on high about 3-4 hours, or low for 6-8 hours until the meat is super tender. Enjoy!
JC says
What is the best way to get a little more sauce from this recipe?
Mike Hultquist says
JC, add in a bit more tomato sauce and/or water (or stock).
Lisa Kelly says
This recipe looks amazing and I can't wait to try it. Sofrito is impossible to come by in Australia. I guess I could make my own but is there an easy substitute given it's only 1/4 cup. Green salsa and salsa verde are almost impossible to locate here too. It's very frustrating.
Many thanks!
Mike Hultquist says
Thanks, Lisa. Yes, it is MUCH easier to make on your own, and rather easy. Plus, you can customize it! Enjoy!
Erika says
This is my tried and true, go-to recipe for carne guisada! I tweak it a bit according to the ingredients that I have on hand and the taste that I’m going for that particular day, but this recipe is a solid foundation for a good meal!
Dana says
Made this tonight and it was so delicious and full of flavor!! We loved it!
Mike Hultquist says
Glad you enjoyed it, Dana!
Miska Knezevic says
I love this recipe!!!!!!!!!!!!!!!!
Pilar says
I also forgot to say that carne guisada is best enjoyed with a true Arroz con Tocino. This is truly a heart grabber and unforgettable culinary experience!
Pilar says
Hello! I want to start by saying that I enjoy your recipes and the thoroughness of your work putting them together. Although I mainly cook by intuition, I love the inspiration I get from other's recipes. I am puertorican and without having made your recipe I already know it's a great one. The visual suggests the right texture and consistency of the meat and sauce. I can almost taste it.
I want to say that the carrot addition came later and not a bad one at all. Our grands and greatgrands did not add the carrots. My grandmother, taught by her mother, was a fantastic cook. She had a hand for seasoning anything to make it the perfect and distinctive puertorican dish. Congratulations and happy to see you enjoy our cuisine.
Mike Hultquist says
Thanks so much for the comments and sharing, Pilar. I am most definitely enjoying what I am learning (and eating!). I sincerely LOVE this dish.
Doug says
Can you use achiote paste instead of the oil? If so how much? Thank you
Mike Hultquist says
Doug, you can use 1 teaspoon, then adjust from there. Enjoy!
Dottie B. says
I have all the ingredients and want to start it in the morning in my crockpot. Do you have any suggestions on how to tweak it to slow cook all day?
(mi esposo es de puerto rico y come mucha comida frita)
Michael Hultquist - Chili Pepper Madness says
Hi, Dottie. I would sear the beef, then get everything into the slow cooker all at once. Then, slow cook on LOW for 3-4 hours, or until the meat is very tender. You can slow cook for longer as needed since you're starting in the morning. I'm not sure how much the meat and potatoes/carrots will hold together after 8 hours, but worth trying. Just add in a bit more liquid or make a double batch if you can fit it. Please let me know how it goes for you.
Enrique says
I’m from PR. My family loves when I make Carne Guisada, as a matter of fact, i did it last night. Your recipe is very good, that’s the exact way I do it. Sometimes I put a can of French Onion soup and it gives it a very good twist. All the best!!!!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Enrique. I appreciate the comments!! I love the addition of the French onion soup. I'll have to try that.
Alejandra says
I finally beat my in-law’s recipe and won my hubby’s heart with this recipe! (Joking lol) but I have to say that I cannot believe how easy and how TASTY this recipe Is! Thank you!
Michael Hultquist - Chili Pepper Madness says
Haha, that great, Alejandra! Very happy you enjoyed it. Thanks for sharing!!
Stacey says
First, I love your recipes! I’m definitely going to try this, but I have a question about the achiote oil. I did find this on Amazon, but is it possible to add achiote seasoning in place of the oil. If so what would be the adjustment? Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Stacy. Yes, you can use the seasoning. I would use a 1/2 to 1 teaspoon or so. Another option is to make your own achiote oil by warming oil with whole achiotes, then strain. But, the powder is fine. I appreciate the great comments! =)
Julian says
This is a Bomb !
The best think I ever eat this year !
Delicious, delicious, delicious...
I will make it again tonight , thanks guys
Michael Hultquist - Chili Pepper Madness says
OMG, I know! We LOVE this recipe! Total favorite here. Glad you enjoyed it, Julian.
Jérémie says
Mike, Man, you're truly a garlic addict... and you're so right 😉
My mouth exploded, too much good flavors, here! I love the flavors of Puerto Rico. Just added some raisins...
Thanks a lot, Sir.
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Jérémie. I know! I LOVE GARLIC! So good. Glad you enjoyed it!! We LOVE this one.
Phil Chouinard says
This stew totally rocked. Simple, easy, delicious! We slightly modified it (dropped the amount of oil and added in some jalapeno and poblano). It doesn't get any better than that.
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Phil! We really love this recipe. So good!