Wanda Oyola, Thermomix® Independent Consultant in Kissimmee Book a cooking demo
Sweet Sofrito

Carne Guisada (Puerto Rican Beef Stew)

Tender beef simmered with sofrito, tomato sauce, green olives, potatoes and carrots. Serve it over white rice.

By Wanda Oyola 1 h 50 min Easy

Jump to recipe Save on Pinterest

Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Puerto Rican beef stew with potatoes, carrots and green olives in tomato sauce, served with white rice.

Carne guisada is the Puerto Rican beef stew: chunks of beef seasoned with adobo, then simmered slowly with sofrito, tomato sauce and green olives until fork tender, with potatoes and carrots that soak up all that flavor. It is the kind of dish that fills the house with a good smell all afternoon.

The Thermomix® TM7™ takes care of the long simmer. The beef cooks on reverse at soft speed, so it stays in whole pieces, and the potatoes and carrots join it for the last half hour. All you need is a pot of white rice, or some bread for the sauce.

Made in the Thermomix® TM7™

Carne Guisada (Puerto Rican Beef Stew)

Makes: 4 servings

  • Prep20 min
  • Cook1 h 30 min
  • Total1 h 50 min
  • Serves4

Ingredients

For the beef

For the stew

To serve

Instructions

  1. In a bowl, mix the beef with the adobo, oregano and vinegar. Cover and refrigerate at least 15 minutes, or overnight.
  2. Place the oil and sofrito in the mixing bowl and sauté 5 min/120°C (250°F)/speed 1.
  3. Add the beef with its marinade. Place the simmering basket on the mixing bowl lid instead of the measuring cup and sauté 8 min/120°C (250°F)/reverse/speed 1.
  4. Add the tomato sauce, sazón, olives, bay leaf and water. With the simmering basket still on the lid, cook 45 min/100°C (212°F)/reverse/speed soft.
  5. Add the potatoes and carrots and push them under the sauce with the spatula. Cook 30 min/100°C (212°F)/reverse/speed soft.
  6. Check that the beef is tender. If it is not, cook 10 min/100°C (212°F)/reverse/speed soft more. Taste for salt, remove the bay leaf and serve over white rice.

Tips

  • For a deeper brown color, sear the beef in a hot skillet on the stove, in 2 batches, before step 3.
  • Use chuck or stew meat: it has enough fat to turn tender in a long simmer. Lean cuts like round stay tougher.
  • Like more sauce? Add 120 g (1/2 cup) more water in step 4.
  • Keeps 4 days in the fridge and 3 months in the freezer, though the potatoes get a little softer after freezing.

More recipes to try