Name: Stewed Beef (Carne Guisada)
Prep time: 25 min
Total time: 3 h 30 min
Yield: Yield: 6 to 8 servings
Cuisine: Dominican
Ingredients: 3 dried bay leaves; 1 medium carrot, chopped; 2 tsp olive oil; 1 lb [455 g] Yukon gold potatoes, peeled and chopped; 1½ cups [360 ml] low-sodium beef broth or water, plus more as needed; 2 to 3 lb [910 g to 1.4 kg] beef chuck roast or boneless short ribs (see Tips), trimmed of excess fat and cut into 2 in [5 cm] pieces; 1 cup [240 ml] Sofrito; 2 large garlic cloves, minced; ½ tsp freshly ground black pepper; 1 Tbsp olive oil, plus more as needed; 2 tsp white vinegar; 1 tsp kosher salt, plus more as needed; 1 Tbsp store-bought or homemade Sazón Seasoning; 1 tsp dried oregano; 1 large celery stalk, chopped; One 14½ oz [411 g] can whole peeled tomatoes, chopped, juice reserved; Steamed white rice, for serving; 1 Tbsp vegetable oil; Fried sweet plantains, for serving (optional)

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Islas

By Von Diaz

Published 2024

About

Carne guisada is pure comfort. It’s a signature dish for Dominicans and Puerto Ricans alike, though it’s comparable to other stewed meats in this book, such as Malagasy Romazava and Filipino Adobong Puti. Guisar means “to stew” in Spanish, and here beef is slow cooked with aromatic Sofrito, with added tomatoes that produce a rich, velvety sauce. The key to a perfect

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of