Entree: United States – Puerto Rican Cuisine – Carne Guisada

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 packet (7 g) sazón with achiote (optional)
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tsp (2 g) annatto (achiote) powder (or 1 tbsp / 15 ml annatto oil), optional for color
- 3/4 cup (180 ml) homemade sofrito (see components below)
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) tomato sauce
- 2 cups (480 ml) beef broth, plus more as needed
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 2 medium carrots, peeled and sliced into 1/2-inch (1.3 cm) rounds, about 8 oz (225 g)
- 1/2 cup (75 g) pimento-stuffed green olives, optional
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro (for finishing)
- 4 cups (800 g) cooked white rice, to serve (optional)
- For the homemade sofrito (yields about 3/4 cup / 180 ml):
  - 1 medium onion, roughly chopped, about 6 oz (170 g)
  - 1 green bell pepper, seeded and chopped, about 6 oz (170 g)
  - 3 cloves garlic
  - 1/2 cup (15 g) fresh cilantro leaves and tender stems (or 2–3 culantro/recao leaves if available)
  - 1 small ají dulce or small sweet red pepper, seeded and chopped (optional)

Instructions

Short Description:
A hearty Puerto Rican beef stew made with a bright sofrito base, simmered with potatoes and carrots until tender and richly flavored. Finished with a touch of annatto color and fresh cilantro, traditionally served with white rice.

Regional Notes:
This Puerto Rican variation relies on sofrito (the island's aromatic herb-pepper puree), annatto/achiote for color, and the inclusion of potatoes and carrots simmered with the beef — distinguishing it from other Latin American carne guisada versions that may omit potatoes or use different spice blends. The use of sazón, recaito-style sofrito, and occasional pimento-stuffed olives reflects Puerto Rican home-cooking.

1. Pat the beef dry. In a large bowl, toss the beef cubes with 1 tsp (about 5 g) of the salt, black pepper, cumin, oregano, sazón (if using), and the white vinegar. Let rest 15 minutes while you prepare other ingredients.
2. Make the sofrito: in a food processor or blender combine the onion, green bell pepper, garlic, cilantro (or culantro), and ají dulce or sweet pepper if using. Pulse to a coarse purée — you want a loose paste, about 3/4 cup (180 ml).
3. Heat a large heavy pot or Dutch oven over medium-high heat. Add 1 tbsp (15 ml) vegetable oil. If using annatto powder, stir it into the oil to bloom the color for 30 seconds; if using annatto oil, use it now. Working in batches so as not to crowd the pan, brown the beef cubes on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.
4. Reduce heat to medium and add the remaining 1 tbsp (15 ml) vegetable oil. Add the sofrito and tomato paste; cook, stirring, until fragrant and the mixture darkens slightly, about 3–4 minutes.
5. Return all the browned beef to the pot. Stir in the tomato sauce, beef broth (about 2 cups / 480 ml), bay leaf, remaining 1/2 tsp (about 3 g) salt, and the olives if using. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until the beef is nearly tender, about 50–75 minutes. Stir occasionally and add a splash more broth or water if the liquid reduces too quickly.
6. When beef is nearly tender, add the cubed potatoes and sliced carrots. Continue to simmer, uncovered or partially covered, until the vegetables and beef are completely tender, another 20–30 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
7. If you prefer a slightly thicker sauce, simmer uncovered for the final 5–10 minutes to reduce, or mash a few potato cubes against the side of the pot and stir to incorporate.
8. Remove bay leaf. Stir in the chopped fresh cilantro and an optional squeeze of lime or splash of vinegar to brighten the flavors. Serve the Carne Guisada hot, spooned over cooked white rice if desired.