A beef stew with a rich and savory Puerto Rican taste. Called Carne Guisada in Spanish, this dish is a hearty beef stew with the unique blend of spices.

Puerto Rican Beef Stew

The variations on this staple are limitless. Variations include substituting pumpkin for potatoes, etc.
Course Main Dish
Cuisine Traditional
Prep Time 1 hour
Cook Time 3 hours
Total Time 6 hours
Servings 6 people
Calories 411kcal


  • 1 tbsp vegetable oil
  • 2 pounds beef round trimmed, cut into 1 inch chunks
  • 2 tbsp sofrito
  • 2 tbsp vinegar
  • 1/2 tsp oregano
  • 1/2 cup toamto sauce
  • 2 leaves bay leaf
  • 1 1/2 tbsp salt
  • 1/2 pound carrots cleaned and cut into 1/2 inch rounds
  • 12 stuffed Spanish olives
  • 1 tbsp capers
  • 1 pound peas
  • 1/2 pound potatoes peeled, washed and cubed


  • Heat vegetable oil in large caldero
  • Add beef to caldero, stirring occasionally
  • Once beef is browned, add sofrito, vinegar, oregano, tomato sauce, bay leaves and salt. Stir to blend ingredients, bring to a boil then reduce heat to low, cover and simmer for 1 hour.
  • After 1 hour, bring to a boil then add carrots; reduce heat to low, cover and simmer for 1 hour.
  • After 1 hour bring to a boil then add potatoes, olives and capers; reduce heat to low, cover and simmer until meat is fork tender.
  • Once meat is tender, stir in peas and season to taste.



Calories: 411kcal | Carbohydrates: 24g | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 1903mg | Potassium: 982mg | Fiber: 5g | Sugar: 8g

Pin It on Pinterest