Puerto Rican Beef Stew

A slow cooked beef stew called “carne guisada” is full of Puerto Rican flavor.

Step: 1

Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.

Step: 2

Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.

Step: 3

Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.

Step: 4

Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

Per Serving: 355 calories; protein 21.7g; carbohydrates 24.8g; fat 18.4g; cholesterol 62.6mg; sodium 1318.3mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.