My Classic Puerto Rican Carne Guisada | Popular Recipes

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My Classic Puerto Rican Carne Guisada

"This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!"

Ingredients :

• 1 1/2 tablespoons corn oil
• 2 pounds beef round steak, cut into serving-size pieces
• 3 cloves cloves garlic, crushed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup dry white wine
• 2 tablespoons sofrito
• 1 tablespoon salt
• 1 cube beef bouillon
• 3 bay leaves
• 3 potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 1 1/2 tablespoons Spanish olives
• 1 tablespoon tomato paste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H45M

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Notes :

• You can use red or white wine in this recipe and also add 1/2 cup of sweet peas when you are adding the carrots and potatoes.
• I used a sofrito recipe from this website for my Carne Guisada and served it with rice.

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