My Classic Puerto Rican Carne Guisada

This is one of Puerto Rico’s favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!

Step: 1

Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.

Step: 2

Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.

Step: 3

Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Per Serving: 568 calories; protein 50.4g; carbohydrates 33.5g; fat 22.5g; cholesterol 120.9mg; sodium 2128.6mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.