Puerto Rican-style beef stew

Ingredients

• 454 g (1 lb)potatoes
• 227 g (½ lb)carrots
• 1.13 kg (2½ lb)stewing beef
• 60 ml (¼ cup)oil
• 1 tablespoonsalt
• 2 tablespoonssofrito
• 2 tablespoonstomato sauce
• 207 ml (7 oz)beer
• 3bay leaves
• 1.92 litres (8 cups)water
• 120 ml (½ cup)vinegar
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 7.5 ml (1½ teaspoons) or 1 packetsazón

Instructions

1. 1

   Prepare vegetables

   Peel the carrots and potatoes. Slice the carrots diagonally about 6 mm thick and cut the potatoes into pieces about 2.5 cm thick.

2. 2

   Season beef

   Cut the beef into pieces about 2.5–4 cm thick and season it with the salt.

3. 3

   Brown the beef

   Heat the oil in a large pot over high heat. Once hot, add the beef and brown it for 8 minutes, turning it a couple of times. Add the tomato sauce and sofrito and cook for 1 minute.

4. 4

   Simmer with beer

   Add the beer and cook for about 6 minutes. Add the bay leaves, 1.44 litres (6 cups) of water, and half of the carrots and potatoes. Cover and cook for 30 minutes, stirring 2 or 3 times.

5. 5

   Finish the stew

   Add the remaining 480 ml (2 cups) of water, the sazón, vinegar, garlic powder, onion powder and the rest of the vegetables. Lower the heat to medium-high and cook for another 30 minutes with the lid slightly ajar, stirring a couple of times.

What is Puerto Rican-style beef stew?

Carne guisada is a Latin American and Caribbean family of braised beef dishes, with seasonings and methods that vary from kitchen to kitchen. This version takes its Puerto Rican-style character from sofrito and sazón, then builds a substantial meal around beef, potatoes and carrots.

Beer, vinegar and tomato sauce join the aromatics in the pot, giving the cooking liquid a savoury, tangy depth. The staged addition of vegetables helps them cook through without spending the whole simmer in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 38g protein, 19g carbs, 31g fat.

The potatoes provide much of the carbohydrate, while the beef supplies most of the protein. Oil contributes a substantial share of the fat, with additional flavour coming from the sofrito and seasonings. Balance the plate with a crisp salad or another non-starchy vegetable.

Build flavour before simmering

Sofrito: add it with the tomato sauce after browning the beef, as directed, so its aromatic flavour warms in the pot before the liquids go in.

Sazón: stir it in during the second stage of cooking. It seasons the broth and vegetables while the stew finishes simmering.

Brown the beef well

Beef pieces: cut them to roughly 2.5–4 cm so they are substantial enough to hold their shape during the simmer. Season them with the listed salt before they go into the pot.

Hot oil: give the oil time to heat over high heat, then turn the beef a couple of times during its 8-minute browning. The recipe uses one large pot, so avoid stirring constantly while the meat browns.

Add vegetables in stages

First batch: half the carrots and potatoes go in with 1.44 litres of water and the bay leaves for the first 30-minute simmer.

Final batch: the remaining vegetables go in with the last 480 ml of water and the seasonings. This gives them a shorter cooking time and helps them keep more of their shape.

Watch the simmer

Lid: keep the pot covered for the first 30 minutes, stirring 2 or 3 times. For the final 30 minutes, leave the lid slightly ajar and stir a couple of times as the recipe directs.

Doneness: the stew is ready at the end of the stated cooking time when the beef and vegetables are tender. If they are not yet tender, continue cooking until they are, keeping an eye on the liquid.

Serve it as a hearty meal

The beef, potatoes and carrots make this stew filling enough to serve on its own in bowls. Spoon plenty of the seasoned cooking liquid over each portion.

For a fresh contrast, serve it with a simple green salad or sliced avocado. Plain rice is another option if you want a larger, more substantial plate.

Recipe notes & tips

• Cut the carrots and potatoes to similar sizes so each batch cooks evenly.
• Turn the beef a couple of times while it browns, as directed, rather than stirring it constantly.
• Measure out the water in two portions before starting so the staged additions are easy to follow.
• Stir gently once the vegetables are in to help them keep their shape.
• Keep the lid slightly ajar for the final 30 minutes, rather than covering the pot fully.

Variations

• Add olives: stir them in near the end for a briny accent.
• Use stock: replace some of the water with beef stock for a deeper broth.
• Change the vegetables: swap some of the carrots for chopped pumpkin.
• Adjust the vinegar: use a little less for a milder tang.
• Serve with rice: spoon the stew and its broth over cooked rice for a more filling meal.

Common mistakes to avoid

• Crowding the pot: brown the beef in batches if it will not sit in a single layer.
• Cutting pieces unevenly: keep the beef and vegetables in consistent sizes so they cook at a similar pace.
• Adding all the vegetables at once: split them between the two stages to avoid overcooking the first batch.
• Boiling too vigorously: keep the stew at a steady simmer so the ingredients cook gently.
• Forgetting to stir: follow the method’s occasional stirring to help prevent ingredients catching on the bottom.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has thickened.

Frequently asked questions