It appears that Carne Guisada, pronounced “kah-NEH-guh-SAH-dah”, has managed to captivate everyone’s hearts.
It’s one of those recipes that can be served as an appetizer or main dish depending on what you want to make.
It’s also a classic dish that is traditionally found in Puerto Rico and other Caribbean countries.
We’ve all had our fair share of this delicious meat stew at least once in our lives, so let us show you how to make the best carne guisada ever!
What is carne guisada?
What is the best seasoning to use?
Where exactly did Carne Guisada originate from?
What are some variations of carne guisada?
How do you serve carne guisada?
What are some popular side dishes to serve with carne guisada?
What are some tips for making the perfect carne guisada?
How do you store leftover carne guisada?
What is carne guisada?
Carne Guisada is a traditional Puerto Rican dish which translates to “meat cooked in onions and peppers.”
This hearty stew is made up of shredded beef, tomatoes, black olives, garlic, onion, bell pepper, and spices.
The dish is usually served over rice and garnished with chopped green onions and parsley.
The dish originated from the Spanish settlers who brought their culture with them when they first arrived in the island.
They were known for cooking meat over fire pits and using the hot fumes to flavor the food.
The dish was then named after the cooking process used to create the dish.
Ingredients
You will need:
1 pound ground beef
2 tablespoons olive oil
1/4 cup diced yellow onion
1 small potato diced
1 medium carrot, and diced
5 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1/4 cup dry white wine
1 14.5 ounce can petite diced tomatoes
1 16 ounce jar roasted green olives, drained
2 teaspoons of Adobo
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon mustard seeds
1 teaspoon crushed red pepper flakes
Seasonings
This recipe makes enough for 4 servings.
Instructions
- 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.
What is the best seasoning to use?
There are many different types of seasonings that you can add to your carne guisada.
You have plenty of options if you decide to go traditional, which includes using garlic, onion, oregano, cumin, chili powder, and more.
Or, if you prefer something lighter, you can opt for things like lemon juice, white wine vinegar, or even olive oil.
You can also add fresh herbs such as parsley, mint, thyme, or basil, to give a little extra zing to your meal.
If you don’t want to get too fancy, you could always just throw everything into a blender and blend it up!
Where exactly did Carne Guisada originate from?What are some variations of carne guisada?
Carne Guisada originated from Puerto Rico, which was colonized by Spain in 1511.
The dish is made up of beef, pork, and vegetables cooked into a thick, hearty stew.
The name comes from the Spanish word “carne” meaning “meat” and “guisado” meaning “stewed”.
There are many different recipes for carne guisada, but this particular version is considered to be the most authentic.
It’s a traditional dish that is served throughout Puerto Rico and other Caribbean islands.
If you’re looking for a great meat stew recipe, look no further than this one!
How do you serve carne guisada?
There are several different ways to serve carne guisada.
You can serve it straight out of the pan, like we do in the video above.
Or, if you prefer, you can put it over rice or pasta for a more elegant presentation.
For instance, if you wanted to serve your carne guisada over a bed of white rice, you would cook the rice first before adding the meat mixture to the rice.
This way, the meat will not stick to the bottom of the pot when you add it to the rice.
If you’re looking to impress your guests, there is no better way than serving carne guisada over jasmine rice.
Jasmine rice is very delicate and light, which makes it ideal for pairing up with rich meats such as carne guisada.
Plus, it’s easy to make and takes only about 15 minutes to cook.
What are some popular side dishes to serve with carne guisada?
If you’re looking for something to go alongside your carne guisada, then we have several suggestions for you.
Some of these include:
White rice, which is often served with this dish.
Crispy fried plantains.
Fried green plantains.
Green beans, which goes well with almost any type of meat.
Diced avocado, which goes well with most types of meat.
Rice and beans, which goes well with most types of meat.
Chicken livers, which goes well with chicken.
Shrimp, which goes well with pork.
If you’re looking for a quick and easy recipe, then here’s a simple chicken liver recipe that you can try out.
Just add a little bit of salt and pepper and cook it up until it reaches the desired consistency.
You can even eat it cold if you like.
If you don’t fancy eating it cold, then you can always pop it into the microwave for about 30 seconds.
What are some tips for making the perfect carne guisada?
When you’re cooking carne guisada, you have to keep a few things in mind.
First off, your meat should be very tender.
This means that you need to cook the meat slowly over low heat in a large pot until the meat gets nice and brown.
The next thing you need to remember is that when you add the vegetables, they need to get cooked well before adding the meat.
You don’t want any raw vegetables floating around in your stew.
Finally, the last thing you want to remember is that you need to season the stew correctly.
Don’t forget to taste the stew after adding each ingredient and adjust accordingly.
This will ensure that the flavor stays consistent throughout the whole meal.
Don’t worry if you’re not familiar with how to cook carne guisada.
Here are seven steps that will help you get started with this tasty Puerto Rican dish:
How do you store leftover carne guisada?
There are several ways to store leftover carne guisada, but we recommend freezing it if you have extra servings.
This way, you can reheat it later when you’re ready to eat again.
You can follow these simple steps to freeze your leftover carne guisada:
Wrap each serving individually in plastic wrap.
Place them in a freezer bag.
Label the bags clearly and date them.
Put the frozen bags into the freezer.
Puerto Rican Carne Guisada Recipe
Equipment
- oven
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1/4 cup diced yellow onion
- 1 small potato diced
- 1 medium carrot and diced
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1/4 cup dry white wine
- 1 14.5 ounce can petite diced tomatoes
- 1 16 ounce jar roasted green olives drained
- 2 teaspoons Adobo
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- Seasonings
Instructions
- 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.
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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