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Carne Guisada Recipe
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5 from 3 votes

Carne Guisada Recipe

This carne guisada recipe is the ultimate Latin beef stew with chunks of tender beef simmered low and slow with Puerto Rican flavors. Easy and hearty!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American, Mexican, Puerto Rican
Keyword: adobo, beef, sofrito, stew
Servings: 6
Calories: 461kcal


  • 2 pounds beef roast use beef round of chuck steak
  • 1 teaspoon 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
  • 4 ounces 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


  • 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 heat. Add the beef, onion, peppers and sofrito. Cook for 5 minutes to brown the meat.
  • 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, and bay leaves.
  • 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!


The Beef. I mentioned that tougher cuts of beef are ideal for this recipe, but you can make it with leaner cuts to your preference. You just won't need the longer simmering time. I highly recommend using a good stew beef, though, as the resulting flavor and texture is unrivaled.
Simmering Time. You can easily simmer for longer if you'd like more tender beef, and in reality, you might need more time. Gauge the recipe based on the tenderness of the beef and the flavor, not the 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 easily make a Mexican version, Cuban version, Caribbean or any Latin American version. Just use your favorite local seasonings and ingredients, like sweet raisins or peas.
The Root Vegetables. You can also very easily toss in other root vegetables for this, like sweet potatoes, rutabaga, squash and more. It is an incredibly versatile recipe.
Serving Suggestions. Serve it as-is in a bowl, or you can serve it over rice. It's really good over grits. Also, serve them up on warmed tortillas for Carne Guisado Tacos! Yes! So perfect.
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 a few hotter peppers. I almost always toss a few jalapeno peppers into mine.
Freeze the Leftovers. I freeze mine in airtight freezer containers. It reheats very nicely and will last a good 6 months in the freezer.


Calories: 461kcal | Carbohydrates: 21g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 547mg | Potassium: 1073mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2011IU | Vitamin C: 37mg | Calcium: 67mg | Iron: 5mg