Our version of beef stew, Carne Guisada is  a glorious example of Criollo cooking. That is, cooking that is native to the island of Puerto Rico  In its Nuyorican transformation, it has resulted in countless variants. I’ve seen recipes where raisins, sweet peas, and even carrots have been added. Some aficionados boil the meat first then add the remaining ingredients. Some folks add beef bones to the stew. Some add potatoes. Whatever method is used, the results are uniformly good. Let me add that this recipe is one of the premier dishes featured in my first cookbook, Puerto Rican Cuisine in America  (Running Press)

The popular  accompaniment to the dish is steamed white rice or yellow Spanish rice. On that, there is no argument. But, of course , we live in more enliven times thus, if desired, you can pair the dish with couscous, quinoa, farro, or even pasta. As noted countless times before, you are only limited by your imagination.

Note that the recipe calls for sofrito, that aromatic criollo seasoning that is also used for flavoring and enhancing a dish. Think of the condiment, garam  masala. that is used in Indian cooking, to achieve the same results. The principle is the same. In one of my early posts (11/08/10) I gave a recipe for sofrito. Basically, it’s a mix of diverse herbs and spices that go into making the thing. Today, you can find sofrito in most supermarkets or specialty stores. You can try the various brands, and I wish you luck. You can cut corners by substituting Sazón accent (Goya makes a passable product); or, if all else fails, substitute a teaspoon of turmeric for the sofrito. Be it as it may, check out the sofrito  recipe from 2010. Nothing compares to the genuine deal.

CARNE GUISADA
(Beef Stew)

Ingredients:

2 pound stew meat or beef round steak, trimmed and cut into1-inch chunks
¼ cup olive oil or vegetable oil
1 medium onion, peeled and coarsely chopped
1 medium green bell pepper, cored, seeded and coarsely chopped
½ teaspoon dried oregano
2 cloves garlic, peeled and crushed
Salt to taste
½ cup tomato sauce
1 tablespoon achiote (see above)
10-12 pimento stuffed olives
1 tablespoon capers
1 bay leaf
½ cup water

Instructions:

  1. Wash meat and pat dry with paper towels.
  2.  In a Dutch oven,  heavy pot or kettle, heat the oil, add beef chunks, onion, bell pepper, oregano, garlic and stir-fry over moderate heat until meat is brown.
  3.  Add salt, tomato sauce, achiote, olives, capers and bay leaf. Mix and cook for 5 minutes.
  4.  Add water, bring to a rapid boil, cover and simmer on low heat for 1 hour. Serve over white or yellow rice.
    Yield: 4 or more servings.