Beef Stew

Name: Beef Stew (Carne Guisada)
Cuisine: Puerto Rican
Ingredients: 2 pounds top round or chuck beef stew meat, cut into 2-inch cubes; ½ cup lard; 3 garlic cloves, minced; 2 pounds top round or chuck beef stew meat, cut into 2-inch cubes; 1 red bell pepper, cored and diced; 2 medium white onions, chopped; 2 cubanella or green bell peppers, cored and diced (see Note); 2 cubanella or green bell peppers, cored and diced (see Note); ½ cup extra-virgin olive oil; 2 tablespoons white vinegar; 1 teaspoon cayenne; 1 tablespoon dried Mexican oregano (see Note); 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt and freshly ground black pepper; 1 tablespoon chopped cilantro; Salt and freshly ground black pepper; 1 quart Beef Stock; 1 15-ounce can tomato purée; ½ pound carrots (about 3 to 4 carrots), cut into ½-inch slices; ½ pound carrots (about 3 to 4 carrots), cut into ½-inch slices; ¼ cup sliced green olives; 3 medium Idaho potatoes, peeled and cut into ½-inch chunks; ¼ cup raisins; 2 tablespoons capers, drained

Carne Guisada

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This dish is a perfect example of Latin cooking’s magic of taking inexpensive cuts of meat and adding a variety of indigenous ingredients to create something unique and delicious. You can prepare this stew with almost any variety of beef; top round and oxtail are my personal favorites. This is standard fare at most Puerto Rican and Dominican eateries in New York City’s Spanish Harlem. Mexican oregano is not something typically used in a Puerto Rican kitchen, but I think if gives a nice acce

Ingredients

Americas
United States
New York City
Stew
Gluten-free
Puerto Rico

Ingredients

Method