Carne Guisada Puertorriqueña (Puerto Rican Beef Stew)
Beef chunks simmered slowly with sofrito, tomato sauce, olives, potatoes and carrots until tender in a rich, savoury gravy. Served with white rice and stewed beans.
Servings
Ingredients
Nutrition
Per serving
Steps
Season and brown the beef
Toss the beef with the seasoning. Heat the oil in a large pot (about 24 cm / 6 L) over high heat and brown the beef in batches so pieces are not crowded, about 4 minutes per batch.
- 1 kg beef chuck
- 1 tbsp seasoning
- 2 tbsp olive oil
✅ Done when: beef is deep brown on all sides
Add the sofrito
Lower the heat to medium, return all the beef to the pot and stir in the . Cook for 3 minutes, stirring often.
- 4 tbsp
- 1 kg browned beef from step 1
✅ Done when: sofrito smells fragrant and turns slightly darker
Add the sauce and stock
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Add the vegetables
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Serve
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Season and brown the beef
Toss the beef with the seasoning. Heat the oil in a large pot (about 24 cm / 6 L) over high heat and brown the beef in batches so pieces are not crowded, about 4 minutes per batch.
- 1 kg beef chuck
- 1 tbsp seasoning
- 2 tbsp olive oil
✅ Done when: beef is deep brown on all sides
Add the sofrito
Lower the heat to medium, return all the beef to the pot and stir in the . Cook for 3 minutes, stirring often.
- 4 tbsp
- 1 kg browned beef from step 1
✅ Done when: sofrito smells fragrant and turns slightly darker
Add the sauce and stock
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Add the vegetables
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Serve
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The Story Behind the Dish
Carne guisada is one of the classic stews of Puerto Rican home cooking, built on sofrito, the blended base of onion, peppers, garlic and herbs that flavours almost every savoury dish on the island.
It's a Sunday and weekday favourite, cooked slowly in a caldero and served with rice, beans and sometimes tostones.
⭐ Why It's Famous
Tender beef in a savoury, olive-studded gravy: simple, satisfying and full of island flavour.
💡 Fun Fact
Many Puerto Rican families make sofrito in big batches and freeze it in ice-cube trays, ready for any stew.
Puerto Rico
18.47°N, -66.11°W
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