The Puerto Rican Beef Stew Recipe is one of the most delicious and hearty dishes you will ever make. It’s simple, incredibly easy to cook, and incredibly delicious. It’s a favorite dish of mine, and today I’m sharing with you my Beef Stew recipe. It’s a delightfully spicy and comforting warm dish to serve with white rice and tostones.
This Puerto Rican Beef Stew takes a traditional favorite, beef stew, and delivers a beautiful taste packed with richness and flavor. People love the creamy texture and rich flavor of this beef stew recipe, and it’s a relatively easy and inexpensive dish to make. It’s delicious, hearty, and perfect for impressing company with a big bowl of hot stew
Puerto Rican Beef Stew is a classic dish for slow cookers. It is a simple recipe, but it has a refined taste. It’s quite filling, and warm and the gravy is so yummy you can have it separately. It is rich, thick, creamy, and just simply good. This hearty dish will fill you up and make you feel like you are in heaven.
How To Make Puerto Rican Beef Stew
Beef stew is a portion of comfort food that is incredibly flavorful, easy to make, and just plain delicious. Making beef stew in the oven can be quite time-consuming, but the end result is a delicious meal that will keep you satisfied for hours. The method is simple and easy to do, and the end result is delicious. The beef stew recipe combines beef with the true flavors of potatoes, carrots, and onions, creating a hearty meal that is delicious even with leftovers.
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds chuck or round roast (cut into 1/2″ cubes or other stew meat)
- 2 teaspoons Adobo seasoning
- 1/4 cup sofrito
- 1 medium onion sliced
- 2 teaspoons Sazon seasoning with annatto
- 1 teaspoon powdered chicken bouillon
- 32 oz. box unsalted beef broth
- 1/3 cup dry red wine like Merlot or Cabernet Sauvignon
- 1/2 cup tomato sauce with low sodium is best
- 3 dried bay leaves or 1 fresh
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 10 pimento-stuffed olives
- 1 cup carrot, sliced into thick rings
- 1 cup diced potatoes
- 1-2 teaspoons red wine vinegar
Step By Step Instructions To Make Puerto Rican Beef Stew
Step 1
Add 2 teaspoons of Adobo to the beef cubes before cooking.
Step 2
Add the olive oil to a Dutch oven over medium heat.
Step 3
Using 2-3 batches, sear the beef for 3-5 minutes per side, for a nice brown crust.
Step 4
Set aside the beef once it has been browned.
Step 5
To the pan, add the onions and sofrito.
Step 6
Using a wooden spoon, scrape the bottom of the pan to remove the brown bits.
Step 7
After adding the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves, and Italian seasoning, prepare the stew according to the package directions.
Step 8
Add the beef back to the mixture after the mixture comes to a boil.
Step 9
Once the sauce is simmering, stir it, cover it, and reduce the heat. Stir occasionally during the cooking of the Carne guisada for 2 hours.
Step 10
After adding the potatoes, carrots, and olives, cook for another 30 minutes.
Step 11
Carne guisada is ready when the carrots and potatoes are tender. Add the vinegar and season the stew to taste.
Step 12
You can add more salt if necessary using powdered chicken bouillon (it’s super salty, so use sparingly).
Step 13
Salad, white rice, and tostones are all good accompaniments.
Conclusion
We hope you enjoyed today’s recipe. The Puerto Rican beef stew is a traditional Puerto Rican dish that has been passed down through generations. This stew is delicious and perfect for a cold night in. This Puerto Rican beef stew recipe is sure to be a crowd pleaser. We hope you enjoy this recipe, and if you have any questions or concerns, please let us know by comment down below! We’d love to hear from you.
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Puerto Rican Beef Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds chuck or round roast (cut into 1/2" cubes or other stew meat)
- 2 teaspoons Adobo seasoning
- 1/4 cup sofrito
- 1 medium onion sliced
- 2 teaspoons Sazon seasoning with annatto
- 1 teaspoon powdered chicken bouillon
- 32 oz box unsalted beef broth
- 1/3 cup dry red wine like Merlot or Cabernet Sauvignon
- 1/2 cup tomato sauce low sodium is best
- 3 dried bay leaves or 1 fresh
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 10 pimento-stuffed olives
- 1 cup carrot, sliced into thick rings
- 1 cup diced potatoes
- 1-2 teaspoons red wine vinegar
Instructions
- Add 2 teaspoons of Adobo to the beef cubes before cooking.
- Add the olive oil to a Dutch oven over medium heat.
- Using 2-3 batches, sear the beef for 3-5 minutes per side, for a nice brown crust.
- Set aside the beef once it has been browned.
- To the pan, add the onions and sofrito.
- Using a wooden spoon, scrape the bottom of the pan to remove the brown bits.
- After adding the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves, and Italian seasoning, prepare the stew according to the package directions.
- Add the beef back to the mixture after the mixture comes to a boil.
- Once the sauce is simmering, stir it, cover it, and reduce the heat. Stir occasionally during the cooking of the Carne guisada for 2 hours.
- After adding the potatoes, carrots, and olives, cook for another 30 minutes.
- Carne guisada is ready when the carrots and potatoes are tender. Add the vinegar and season the stew to taste.
- You can add more salt if necessary using powdered chicken bouillon (it's super salty, so use sparingly).
- Salad, white rice, and tostones are all good accompaniments.
