Puerto Rican Beef Stew Food

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

CARNE GUISADA - PUERTO RICAN BEEF STEW

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.

CARNE GUISADA (PUERTO RICAN BEEF STEW)

Steps:

• Season the beef cubes with 2 teaspoons of Adobo.
• Heat a Dutch oven to medium heat, then add the olive oil.
• In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.
• Once the beef is browned, remove from the pan and set it aside.
• Add the onions and sofrito to the pan.
• Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.
• Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning.
• Bring the mixture to a boil, then add the beef back in.
• Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally.
• Next, add the potatoes, carrots, and olives, then cook for 30 minutes more.
• When the carrots and potatoes are tender, the carne guisada is done.
• Stir in the vinegar, then check the stew for seasoning.
• If it needs more salt, add a little bit more powdered chicken bouillon (this stuff is super salty, so use sparingly).
• Serve with white rice, tostones and a salad.

PUERTO RICAN BEEF STEW

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.

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 STEW

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.

PUERTO RICAN SANCOCHO

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.