|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 11g||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Carne guisada means "stewed meat" in Spanish, but the simple translation doesn't do this dish justice. Even the toughest cuts of beef will fall apart with the low, slow simmering action of this Dominican stew. The juices from the vegetables cook down into a thick sauce that's delicious, making a perfect, warming meal on a cold winter's night. Some regional versions of carne guisada use chicken or pork instead of beef. You can experiment to find the variation your family likes best or to accommodate anyone who prefers not to eat beef.
"This recipe has a lot of flavor with pantry staples you probably already have on hand. The prepping part is pretty easy and the rest is just simmering on the stovetop. A perfect option for a family dinner on cold nights!" —Tara Omidvar
- 2 pounds beef stew meat cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 large cubanelle or green bell pepper, seeded and chopped
- 4 ajíes dulces, small sweet peppers, seeded and chopped
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 2 cups cilantro leaves, chopped
- 2 tablespoons white distilled vinegar
- 1 teaspoon dried oregano
- 1/2 cup tomato sauce
- 2 bay leaves
- 1 tablespoon salt, more to taste
- 3 large carrots, chopped
- 1 15-ounce can peas
- 1/2 pound potatoes, peeled and diced
- 12 Spanish pimento-stuffed olives
- 1 tablespoon capers
- Pepper to taste
Gather the ingredients.
Brown the stew meat in the olive oil for about 20 minutes in a large soup pot over medium heat.
Reduce the heat to medium-low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You can add more water if the sauce seems to be getting too thick.
Turn the heat to medium after 1 hour. Add the last seven ingredients: the carrots, peas, potatoes, olives, capers, salt, and pepper to taste.
Reduce the heat to low when the stew begins to boil. Continue cooking over low heat for 1 more hour.
- Serve the stew alone or with white rice, tostones, and a tossed salad.
- "Tougher" cuts such as boneless beef chuck are fine for this recipe. There's no possibility that it won't melt in your mouth when the stew is done.
- Ajíes dulces are small sweet chili peppers. You can often find them in Spanish and Latin American markets. You can leave them out if they're not available to you locally, or substitute pimientos.
- This beef stew is traditionally prepared in a cooking pot called a caldero, but you can use any heavy pot.
- For a Puerto Rican touch, substitute 2 tablespoons of the tomato sauce with 2 tablespoons sofrito, a tomato-pepper-garlic-onion-herb sauce. You can find prepared sofrito in most large markets.
- Some regional versions of carne guisada use chicken or pork instead of beef. You can experiment to find the variation your family likes best or to accommodate anyone who prefers not to eat beef.