Puerto Rican Carne Guisada

• Meat

  • 3 lbs Beef stew meat

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 1 Handful Cilantro, fresh
  • 1 tsp Cumin and oregano
  • 4 Garlic cloves
  • 3 Potatoes, large

• Canned Goods

  • 1 Goya adobo

• Condiments

  • 1 8 ounce 1 8-oz can tomato sauce
  • 1/4 cup Olives
  • 4 cubes Sofrito

• Baking & Spices

  • 2 tbsp All-purpose flour

• Oils & Vinegars

  • 2 tbsp Canola oil

• Liquids

  • 3 cups Water

• Other

  • 1 packet Sazon goya with culantro and achiote (or knorr seasoning with coriander and annatto

Found on hispanickitchen.com

Description

Directions

• In a large pot or dutch oven heat 2–3 tablespoons of canola oil at medium high heat.
• Place the stew meat in a large bowl and season with adobo (to taste) cumin and oregano.
• Sprinkle about 2 tablespoons of flour and mix around. The flour will help bind the seasonings to the meat and will help thicken the stew.
• Brown and sear the meat in batches and set aside.
• Place sofrito, garlic cloves and cilantro in the pot and cook for a few minutes.
• Add the bay leaves, olives, the Sazon packet and tomato sauce and cook for 2 minutes.
• Add the beef, carrots and 3-4 cups of water, enough to cover the meat in the pot.
• Let the stew come up to a boil, then reduce the heat to medium low, cover and cook for 30-40 minutes.
• After 30-40 minutes, check the tenderness of the beef, and add the potatoes and continue cooking at medium low for 30 minutes or until tender.
• Serve the carne guisada with white rice.