Puerto Rican Beef Stew

Name: Puerto Rican Beef Stew (Carne Guisada Puertorriqueña)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 2 bay leaves; ½ cup tomato sauce; ½ teaspoon whole dried orégano, crushed; 2 tablespoons vinegar; 1 can (1 pound 1 ounce) green peas (Petit Pois); 1 can (1 pound 1 ounce) green peas (Petit Pois); ½ pound carrots, scraped, washed and cut into ½-inch rounds; 1 tablespoon salt; 1 green pepper, seeded, chopped; 2 pounds trimmed beef top round, cut into 1-inch chunks; 1 tablespoon lard or vegetable oil; 1 tablespoon lard or vegetable oil; 6 fresh culantro leaves, washed, chopped; 4 cloves garlic, peeled, chopped; 2 onions, peeled, chopped; 4 sweet chili peppers, seeded, chopped; ½ pound potatoes, peeled, washed and cubed; 12 olives, stuffed with pimientos; 12 olives, stuffed with pimientos; 1 tablespoon capers; ¼ cup seeded raisins (optional); ¼ teaspoon salt

Carne Guisada Puertorriqueña

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 tablespoon lard or vegetable oil

Americas
Gluten-free
Caribbean
Puerto Rico

Method

In a large caldero or heavy kettle, heat fat included in A. Add chunks of beef and stir constantly over moderate-high heat until meat loses its red color.
Add ingredients included in C, mix and bring to a boil. Reduce heat to low, cover, and cook for 1 hour.
Add carrots to caldero. Drain liquid from pea