Authentic Carne Guisada comes courtesy of Latin America and is genuine comfort food for when you need a pick-me-up. The beef is exceptionally succulent and beautifully spiced, made tender by being braised in the rich and spicy broth. Fluffy potatoes and plenty of spices keep each spoonful of Authentic Carne Guisada both exciting and relaxing. You’ll just want to curl up with a big bowl of this!
Ingredients
For the beef:
- 1 (2-2 1/2-pound) boneless chuck roast, cut into bite-sized cubes
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 1/2 teaspoons adobo seasoning
- 2 tablespoons flour
For the stew:
- 3 tablespoons oil
- 6 tablespoons sofrito, homemade or store-bought, such as Goya® Recaito Cilantro Cooking Base
- 3 cloves garlic, finely chopped
- 1/4 cup cilantro, chopped
- 1 cup tomato sauce
- 1 (1.41-ounce) package Goya Sazòn with Coriander & Annatto
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 3 cups water
- 2 carrots, peeled and diced
- 1/2 cup green olives
- 7-8 baby potatoes, halved, or 1 large potato, cut into chunks
- salt, to taste
- fresh herbs, optional, to taste, such as parsley or cilantro, for garnish
Directions
Step 1 -Season the beef cubes evenly with 2 teaspoons of the cumin, 2 teaspoons of the oregano, 1 1/2 teaspoons of the adobo seasoning, and the flour.
Step 2 -In a pan over medium-high heat, add the oil.
Step 3 -Add the beef cubes in batches and cook, while stirring, until browned on all sides, about 2-3 minutes per side.
Step 4 -Transfer the browned beef chunks to a plate and repeat until all of the beef cubes are browned.
Step 5 -In the same pan, add the sofrito and cook, while stirring, until very fragrant and heated through, about 2 minutes.
Step 6 -Add the garlic and the cilantro and cook until fragrant, about 2-3 minutes.
Step 7 -Add the tomato sauce, the Sazòn, the remaining cumin, and the remaining oregano and stir well to combine.
Step 8 -Add the beef, the bay leaves, and the water and bring the sauce mixture to a boil.
Step 9 -Reduce the heat to medium-low.
Step 10 -Cover the pan and let it simmer until the flavors meld together, about 10 minutes.
Step 11 -Add the carrots and the olives and simmer, covered and stirring occasionally, until the meat is fall-apart tender, about 1 hour. Add the potatoes in the last 20-25 minutes of simmering.
Step 12 -Taste the stew for seasoning and add the salt, as needed.
Step 13 -Garnish with the fresh herbs and serve.
