Carne Guisada (Puerto Rican Beef Stew

• Meat

  • 1/2 roast cut into cubes 2 1/2 lbs chuck

• Produce

  • 3 Bay leaves
  • 1 Carrot
  • 1 Onion, medium
  • 1 Potato

• Canned Goods

  • 1 14 oz. can Beef broth
  • 1 tsp Chicken bouillon, powdered

• Condiments

  • 10 Pimento stuffed olives
  • 1/4 cup Sofrito
  • 1/2 cup Tomato sauce

• Baking & Spices

  • 2 tsp Adobo seasoning
  • 1/2 tsp Italian seasoning, dried
  • 2 tsp Sazon seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Red wine vinegar

• Beer, Wine & Liquor

  • 1/3 cup Red wine, dry

Found on delishdlites.com

Description

Ingredients

• 1 tablespoon olive oil
• 2½ lbs chuck roast, cut into ½ cubes
• 2 teaspoons Adobo seasoning
• ¼ cup sofrito
• 1 medium onion, sliced
• 2 teaspoons Sazon seasoning (with annatto)
• 1 teaspoon powdered chicken bouillon
• 1 14 oz. can beef broth
• ⅓ cup dry red wine
• ½ cup tomato sauce
• 3 bay leaves
• ½ teaspoon dried Italian seasoning
• 10 pimento stuffed olives
• 1 carrot, sliced
• 1 potato, diced
• 1-2 teaspoons red wine vinegar

Directions

• 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.