Carne de Res Guisada (Stewed Beef)
Carne de Res Guisada (Stewed Beef)
Ingredients
For the Stewed Beef
- 2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon granulated sugar
- 2 cups water, plus more as needed
For the Marinade
- 1 tablespoon complete seasoning (sazón completo)
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cilantro
- 1 teaspoon kosher salt
- 2 tablespoons soy sauce
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 roma tomato, chopped
- 4 garlic, minced
Instructions
- 1
In a large mixing bowl, combine the cubed beef chuck roast with the complete seasoning, black pepper, dried oregano, ground cilantro, kosher salt, soy sauce, sliced red onion, sliced green bell pepper, chopped fresh cilantro, chopped roma tomato, and minced garlic. Mix thoroughly by hand to ensure all beef pieces and vegetables are well coated. Set aside to marinate for 20 minutes.
⏱️ 25 min
- 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the granulated sugar and cook, stirring occasionally, until it caramelizes to a deep brown color. Be careful not to burn it.
⏱️ 5 min
- 3
Carefully remove the beef cubes from the marinade, reserving all the marinated vegetables (onion, bell pepper, cilantro, tomato, garlic) in the bowl. Add the beef to the caramelized sugar and oil in the pot. Stir well to coat the beef and sear it on all sides until browned, allowing its natural juices to release.
⏱️ 10 min
- 4
Once the beef is browned, cover the pot and reduce the heat to medium-low. Let the beef simmer in its own juices until the liquid has significantly reduced, about 15 minutes.
⏱️ 15 min
- 5
Add 2 cups of water to the pot. Bring to a gentle simmer, then cover and continue to cook over medium-low heat. Check the beef periodically; if the liquid reduces too much and the beef is not yet tender, add 1/2 cup of water at a time and continue simmering until the beef is very tender (bien blandita). This process can take 60-90 minutes, depending on the beef.
⏱️ 75 min
- 6
Once the beef is tender, add the previously reserved marinated vegetables (onion, bell pepper, cilantro, tomato, garlic) back into the pot. Add another splash of water (about 1/4 cup) to help form a sauce.
⏱️ 5 min
- 7
Stir everything together and let the stew simmer uncovered for an additional 5 minutes, allowing the flavors to meld and the vegetables to cook slightly, and the sauce to thicken to your desired consistency.
⏱️ 5 min
- 8
Taste and adjust seasoning if necessary. Serve the Carne de Res Guisada hot, traditionally over arroz con guandules (rice with pigeon peas) or white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carne de Res Guisada (Stewed Beef)
Ingredients
For the Stewed Beef
- 2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon granulated sugar
- 2 cups water, plus more as needed
For the Marinade
- 1 tablespoon complete seasoning (sazón completo)
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cilantro
- 1 teaspoon kosher salt
- 2 tablespoons soy sauce
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 roma tomato, chopped
- 4 garlic, minced
Instructions
- 1
In a large mixing bowl, combine the cubed beef chuck roast with the complete seasoning, black pepper, dried oregano, ground cilantro, kosher salt, soy sauce, sliced red onion, sliced green bell pepper, chopped fresh cilantro, chopped roma tomato, and minced garlic. Mix thoroughly by hand to ensure all beef pieces and vegetables are well coated. Set aside to marinate for 20 minutes.
⏱️ 25 min - 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the granulated sugar and cook, stirring occasionally, until it caramelizes to a deep brown color. Be careful not to burn it.
⏱️ 5 min - 3
Carefully remove the beef cubes from the marinade, reserving all the marinated vegetables (onion, bell pepper, cilantro, tomato, garlic) in the bowl. Add the beef to the caramelized sugar and oil in the pot. Stir well to coat the beef and sear it on all sides until browned, allowing its natural juices to release.
⏱️ 10 min - 4
Once the beef is browned, cover the pot and reduce the heat to medium-low. Let the beef simmer in its own juices until the liquid has significantly reduced, about 15 minutes.
⏱️ 15 min - 5
Add 2 cups of water to the pot. Bring to a gentle simmer, then cover and continue to cook over medium-low heat. Check the beef periodically; if the liquid reduces too much and the beef is not yet tender, add 1/2 cup of water at a time and continue simmering until the beef is very tender (bien blandita). This process can take 60-90 minutes, depending on the beef.
⏱️ 75 min - 6
Once the beef is tender, add the previously reserved marinated vegetables (onion, bell pepper, cilantro, tomato, garlic) back into the pot. Add another splash of water (about 1/4 cup) to help form a sauce.
⏱️ 5 min - 7
Stir everything together and let the stew simmer uncovered for an additional 5 minutes, allowing the flavors to meld and the vegetables to cook slightly, and the sauce to thicken to your desired consistency.
⏱️ 5 min - 8
Taste and adjust seasoning if necessary. Serve the Carne de Res Guisada hot, traditionally over arroz con guandules (rice with pigeon peas) or white rice.
⏱️ 1 min