PUERTO RICAN BEEF STEW
A slow cooked beef stew called "carne guisada" is full of Puerto Rican flavor.
Provided by Michelle Molina
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 17
Steps:
- Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
- 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.
- Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
- 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.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 4 g, Protein 21.7 g, SaturatedFat 6.4 g, Sodium 1318.3 mg, Sugar 4.9 g
PUERTO RICAN BEEF STEW (CARNE GUISADA)
Make and share this Puerto Rican Beef Stew (Carne Guisada) recipe from Food.com.
Provided by l0ve2c00k
Categories Stew
Time 2h45m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- In a large caldero or pot, heat oil, add sofrito and culantro leaves.
- Add meat and stir constantly, cook until meat looses red color. Add water and bouillon cube, bring to a boil. Add vinegar, oregano, bay leaves and tomato sauce. Reduce heat to low and cook.
- Add carrots, potatoes, celery and salt.
- Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
- Note: if more seasoning is needed you can add Adobo to taste.
- Serve with white rice.
Nutrition Facts : Calories 242.2, Fat 7.5, SaturatedFat 2.1, Cholesterol 71.4, Sodium 1364.3, Carbohydrate 10.8, Fiber 2.4, Sugar 3.2, Protein 31.2
PUERTO RICAN STEW
I grew up eating my mom's Puerto Rican stew. I just tweaked it a little to make it a little healthier but with the same amazing taste!
Provided by Attainable Health
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot place all ingredients except tomato sauce.
- Bring to a boil.
- Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
- Notes:
- Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
- To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
- The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
- If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.
Nutrition Facts : Calories 370.2, Fat 9.8, SaturatedFat 2.6, Cholesterol 46.4, Sodium 1491.8, Carbohydrate 45.1, Fiber 6.7, Sugar 6.1, Protein 25.9
EASY BACALAO - PUERTO RICAN FISH STEW
Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.
Provided by FLKeysJen
Categories Stew
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
- Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
- Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.
Nutrition Facts : Calories 207.8, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 422.6, Carbohydrate 8.7, Fiber 2.1, Sugar 4.4, Protein 24.5
PUERTO RICAN BEEF STEW
Steps:
- Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic to pot and sauté 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 minutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.
- Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes. Transfer stew to large bowl. Garnish with chopped parsley and serve.
PUERTO RICAN CARNE GUISADA (BEEF STEW)
Make and share this Puerto Rican Carne Guisada (Beef Stew) recipe from Food.com.
Provided by Michelle Figueroa
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil over medium high heat in deep pot.
- Season meat with 1/2 tablespoon adobo.
- Quickly brown meat.
- Add water and cook for one hour at medium heat.
- Add potatoes and remaining ingredients.
- Cook another 30 minutes or until potatoes are tender and sauce has thickened a bit.
Nutrition Facts : Calories 455.4, Fat 13, SaturatedFat 4.2, Cholesterol 108.9, Sodium 546.4, Carbohydrate 45.4, Fiber 6.1, Sugar 8.3, Protein 43.5
CARNE GUISADA - PUERTO RICAN BEEF STEW
Make and share this Carne Guisada - Puerto Rican Beef Stew recipe from Food.com.
Provided by Michelle Molina
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour, salt and pepper in freezer bag. Add stew beef and coat evenly. Add enough olive oil to cover the bottom of a large skillet over medium-low heat. Add sugar. When sugar caramelizes, add meat and brown on all sides. Remove beef from the skillet and place in the bottom of slow cooker. Add remaining ingredients and cover. Cook on low for 8-10 hours or high for 4-6 hours.
Nutrition Facts : Calories 559.6, Fat 11.5, SaturatedFat 4.6, Cholesterol 145.2, Sodium 968.7, Carbohydrate 57.3, Fiber 8.9, Sugar 10.3, Protein 55.9
PUERTO RICAN BEEF STEW
Adapted for oven baking from a recipe emailed to me. Love the piquancy of the olives & vinegar with the mild sweetness of the tomatoes & raisins. Awesome for these last raw days of late spring & tougher cuts of beef from the freezer.
Provided by Busters friend
Categories Roast Beef
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a large, heavy oenproof pot over moderate heat and brown the meat.
- Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and bake covered for 1 hour at 325 degrees F.
- Add the carrots and potatoes and bake 1 hour at 300 degrees F, or until the meat is tender.
- Add the remaining ingredients and simmer an additional 15 minutes.
Nutrition Facts : Calories 415.6, Fat 17.7, SaturatedFat 6.2, Cholesterol 92.2, Sodium 348.6, Carbohydrate 27.6, Fiber 5, Sugar 11.2, Protein 36.4
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