One of Puerto Rico’s favorites is this. My spouse especially like it when I make it for the family. I hope you also enjoy it! This is best made on the weekends because to the time commitment. Buenos Dias!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ tablespoons corn oil
- 2 pounds beef round steak, cut into serving-size pieces
- 3 cloves cloves garlic, crushed
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ 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 ½ tablespoons Spanish olives
- 1 tablespoon tomato paste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 5 g |
| Protein | 50 g |
| Saturated Fat | 7 g |
| Sodium | 2129 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Tangy and hearty!