RCI-SP.004.0061.001
Carne Guisa
Puerto Rican beef stew
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- – 2 lbs of beef for stew1½ unit
- of flour for dredging¼ cup
- – 3 tablespoons of oregano2 unit
- – 3 tablespoons of "adobo"2 unit
- – 5 tablespoons of "sofrito"4 unit
- 4 tablespoons
- 2 tablespoons
- 1 unit
- x 12 ounce can of beef or chicken broth1 unit
- 2 cups
- – 3 potatoes peeled and quartered2 unit
- carrot sliced into rings (optional)1 unit
- 1 unit
Method
1
Pat the beef dry and dredge lightly in flour, shaking off excess. Season with oregano and adobo on all sides.
2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3 minutes
3
Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, approximately 3-4 minutes per side. Transfer to a plate.
4
Reduce heat to medium and add sofrito to the pot, stirring to incorporate the browned bits from the bottom.
2 minutes
5
Stir in tomato paste and cook for 1-2 minutes until darkened and fragrant.
6
Deglaze the pot with red wine, scraping up any caramelized bits, and let simmer until reduced by half, approximately 5 minutes.
5 minutes
7
Return the beef to the pot and add tomato sauce, beef broth, and bay leaves; stir to combine.
8
Bring to a gentle simmer, then reduce heat to low, cover, and braise for 60 minutes, stirring occasionally.
60 minutes
9
Add the potatoes and carrot, if using, and continue simmering uncovered for 25-30 minutes until the vegetables are tender and the sauce has reduced to a rich consistency.
27 minutes
10
Taste and adjust seasoning with additional oregano or adobo as needed. Remove bay leaves before serving.