Bowl of Beef & Potato Stew
(click to enlarge)

Beef with Potatoes Stew


Puerto Rico   -   Carne Guisada
Serves:
Effort:
Sched:
DoAhead:  		 5 w/rice
***
3 hrs
Yes		 A delicious and satisfying stew of Beef, Potatoes & Carrots. This recipe can be made ahead and reheats well. See also Comments.




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1/2
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Beef (1)
Adobo (2)
-- Aromatics
Onion
Bell Pepper grn
Sofrito (3)
-- Vegies
Potatoes (4)
Carrots
-- Seasonings
Salt
Pepper, black
Oregano
Bay Leaves
-- Flavorings
Tomato Sauce (5)  
Olives, grn (6)
Capers
--------------
Olive Oil
Wine, red
Water
-- Serve With
Steamed Rice (7)
Do Ahead   -   (45 min)
  1. Prepare SOFRITO if not already on hand (see Sofrito) (45 min).
  2. Make ADOBO if not on hand. (10 min).
Prep   -   (50 min)
  1. Cut BEEF into about 1 inch chunks. Tumble with Adobo to coat and set aside.
  2. Cut ONION into quarters lengthwise, and slice crosswise about 1/8 inch wide.
  3. Peel POTATOES and cut into about 3/4 inch cubes. Hold in cold water until needed.
  4. Peel CARROTS and cut into 1/2 inch disks, or into bite size pieces if very large. Mix with Potatoes.
  5. Dice BELL PEPPER about 1/4 inch.
  6. Mix all Seasonings items.
Run   -   (2 hrs)
  1. In a wok or heavy spacious sauté pan (3-1/2 qt) heat Oil. Fry Beef in batches, stirring until lightly browned. Scoop out and set aside.
  2. See that there's 1/2 T of Oil in the pan. Stir in Aromatics mix and fry stirring until Onions are translucent.
  3. Stir in Tomato Sauce, Seasonings mix, Olives, drained Capers, Wine, Water and Beef. Bring to a boil, then cover and simmer until Beef is tender (45 minutes to 1 hour depending on cut).
  4. Drain Potatoes mix and stir in . Bring back to a boil, then simmer covered another 30 minutes.
  5. Uncover and check liquid and seasoning. Adjust as needed.
  6. Serve with steamed Rice.
NOTES:

  1. Beef:

      I prefer shoulder for faster cooking, but round, or any other stewing cut can be used. Weight is with all excess fat and membranes removed.

  2. Adobo:

      This is a very often used seasoning in Puerto Rico. It is extremely easy to make by our recipe Adobo.

  3. Sofrito:

      This is an indispensable flavor base for Puerto Rican cooking. The photo example was made with our Sofrito - Simple. See also our recipes for Sofrito - Formal. and Sofrito - Informal

  4. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with longer cooking or reheating. For details see our Potatoes page.

  5. Tomato Sauce:

      This should be a very simple Tomato Sauce. My favorite is Faraon Spanish Style, which comes in convenient 8 ounce cans, but other simple sauces will also work.

  6. Olives:

      In Puerto Rico these are properly Spanish pemiento stuffed Olives.

  7. Rice:

      Medium grain (California type) rice is dominant in the Caribbean. Kohada Rose is the best. Like so many food writers, I'll often use Thai Jasmine anyway.

  8. Comments

      I prefer a wok for this recipe as it contains splatter from the Beef much better than a sauté pan. This recipe is more convenient for a household that does a lot of Puerto Rican cooking, because the Sofrito and Adobo will be on hand as a matter of kitchen routine.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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