With cooler weather on the horizon, it’s time to break out a pot and get braising. All it takes is one simple process: season, brown, simmer, eat. The ingredient list can be deceptively simple: some cubed meat, a few onions and hearty veggies, a bit of broth, and a dash of seasoning. But after all the time spent stewing, it turns into something rich, complex, and wonderfully comforting.
One of our favorite renditions on a traditional braised beef stew is carne guisada, a dish that has a number of variations throughout Latin America, but is especially well-loved in Puerto Rico. There, it takes on flavors characteristic of the island’s cuisine, including adobo seasoning, sofrito, and sazon. These additions lend a deeply savory flavor that gets infused into every bite, contrasting with the bright accents provided by green olives and vinegar.
Although you could adjust this recipe for an instapot or slow-cooker, we recommend making carne guisada on the stovetop for the best results. It’s the sort of thing that’s great for a cozy evening in, leaving it to simmer while you do some housework or watch the TV. You can certainly make a meal out of it, but it’s even better with something starchy on the side for sopping up all of the delicious broth.
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Carne Guisada Recipe
What To Do:
To Dutch oven, add the onions and sauté until translucent, 5–7 min. Add the sofrito and tomato paste. Stir constantly to incorporate and reduce slightly, 30–60 seconds. Add the wine, if using, and broth, scraping up any browned bits with a wooden spoon. Add the sazon, bay leaves, and oregano. Season with salt and pepper. Bring mixture to a boil. Return browned beef cubes to pot. Cover and reduce to a simmer. Cook 2 hours, until tender, stirring occasionally.
What You’ll Need:
White rice, tostones, or salad