Moist Puerto Rican Beef Stew

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Rich, hearty, and deeply comforting, Moist Puerto Rican Beef Stew (Carne Guisada) is the kind of dish that wraps you in a warm culinary hug. This beloved Caribbean classic brings together tender beef chunks, starchy potatoes, and sweet carrots, all slow-simmered in a well-seasoned broth infused with sofrito, tomato sauce, and Latin spices. It’s a recipe that carries the soul of Puerto Rican kitchens—flavorful, filling, and made to share.

Whether served over a fluffy bed of white rice or scooped up with crusty bread, each bite of this stew delivers a taste of tradition and home. The slow cooking process ensures the meat is meltingly tender while the vegetables soak up all the savory goodness. It’s perfect for Sunday family dinners or when you’re in need of a dish that nourishes both body and spirit.

Why You’ll Love This Moist Puerto Rican Beef Stew

This stew is more than just another comfort food—it’s a cultural experience in a bowl. The fusion of garlic, onions, peppers, and herbs in the sofrito base gives it unmatched depth. It’s budget-friendly, one-pot, and freezer-friendly too. If you’re into slow-cooked, satisfying meals that taste even better the next day, this one’s for you.

Preparation Phase & Tools to Use

To prepare Moist Puerto Rican Beef Stew, you’ll need a few essential kitchen tools to make the process smooth and efficient:

• Dutch Oven or Heavy-Bottomed Pot: Crucial for searing the meat and for long, even simmering without burning.
• Sharp Chef’s Knife: For dicing beef, potatoes, carrots, and other aromatics.
• Cutting Board: Preferably two—one for meat and one for vegetables, for food safety.
• Wooden Spoon or Spatula: Helps stir ingredients gently without damaging the beef.
• Measuring Cups and Spoons: To ensure you get the spice balance just right.

These tools not only help streamline the process but also contribute to achieving the stew’s ideal texture and flavor balance.

Preparation Tips

Start with quality stew beef—chuck roast works great—and give it a good sear before adding any liquids. This builds a deeper flavor foundation. Don’t skip the sofrito; whether homemade or store-bought, it’s the flavor cornerstone of Puerto Rican cooking. Cut your veggies in uniform sizes so they cook evenly, and simmer the stew low and slow to allow the flavors to develop fully. Taste as you go, and don’t be afraid to adjust the seasoning toward the end—sometimes a pinch more salt or a splash of vinegar is all it needs to shine.

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Ingredients for This Moist Puerto Rican Beef Stew

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup sofrito (homemade or store-bought)
• 1/4 cup tomato sauce
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 1 bay leaf
• 3 cups beef broth (or water with beef bouillon)
• 3 medium potatoes, peeled and cubed
• 2 large carrots, sliced
• 1/4 cup fresh cilantro, chopped (optional)
• 1 tbsp vinegar (white or apple cider, optional, for brightness)

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Step 1: Sear the Beef

Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Add the beef cubes in a single layer (in batches if needed) and sear on all sides until browned. Remove and set aside.

Step 2: Build the Sofrito Base

In the same pot, add a little more oil if needed. Sauté the chopped onions, bell pepper, and garlic for 2–3 minutes until fragrant and slightly softened. Stir in the sofrito and cook for another 2 minutes to deepen the flavor.

Step 3: Season and Simmer

Return the beef to the pot. Add tomato sauce, cumin, oregano, paprika, black pepper, salt, and bay leaf. Stir everything together, letting the spices coat the beef well. Pour in the beef broth, scraping the bottom to deglaze. Bring to a boil.

Step 4: Slow Cook the Stew

Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours or until the beef is tender. Stir occasionally and add water if the liquid reduces too much.

Step 5: Add the Vegetables

Once the beef is tender, add in the potatoes and carrots. Continue simmering uncovered for 25–30 minutes until the vegetables are soft and the stew thickens naturally.

Step 6: Final Touches

Taste and adjust seasoning as needed. If desired, stir in a tablespoon of vinegar for brightness and chopped cilantro for freshness. Remove bay leaf before serving.

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Notes

The beauty of Moist Puerto Rican Beef Stew lies in its adaptability. You can add ingredients like olives, corn, or even yuca to personalize the dish further. It’s a recipe that welcomes leftovers—often tasting better the next day as the flavors meld. Serve it over white rice, alongside tostones, or with a slice of avocado for a true Puerto Rican meal experience.

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Watch Out for These Mistakes While Cooking

• Skipping the searing step: This locks in flavor and builds a deeper base for the stew.
• Rushing the simmering: This stew needs time to develop. A slow cook ensures the beef becomes fork-tender and the flavors meld properly.
• Using the wrong cut of beef: Lean cuts can become dry. Stick to well-marbled cuts like chuck roast.
• Overcrowding the pot while searing: This leads to steaming instead of browning. Work in batches.
• Adding veggies too early: Potatoes and carrots will turn mushy if added too soon. Always add them after the beef is tender.

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Storage Instructions

Let the stew cool completely before storing. It keeps well in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen it back to its original consistency.

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Estimated Nutrition (Per Serving, Approximate)

• Calories: 380
• Protein: 28g
• Carbohydrates: 22g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 4g
• Sodium: 780mg

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Frequently Asked Questions

What cut of beef is best for Puerto Rican beef stew?

Chuck roast is ideal because it becomes tender and flavorful during slow cooking.

Can I use store-bought sofrito?

Absolutely! While homemade has more depth, store-bought sofrito is convenient and still delicious.

Is it okay to make this stew in a slow cooker?

Yes. Sear the beef first, then transfer everything to a slow cooker. Cook on low for 7–8 hours.

Can I substitute the potatoes with another root vegetable?

Yes, yuca or sweet potatoes are great alternatives for a unique twist.

How do I thicken the stew if it’s too watery?

Let it simmer uncovered until it reduces. You can also mash a few potato pieces into the broth.

Does this stew freeze well?

Very well! Freeze in airtight containers, and thaw in the fridge before reheating.

What should I serve this with?

White rice is the classic choice, but you can also serve it with crusty bread or fried plantains.

Can I make this ahead for a dinner party?

Definitely. It’s even better the next day, making it perfect for prepping ahead of time.

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Conclusion

Moist Puerto Rican Beef Stew is more than just a comforting dish—it’s a flavorful expression of culture and heritage. From the rich sofrito base to the perfectly tender beef and hearty vegetables, every bite delivers a satisfying depth. Whether you’re exploring Puerto Rican cuisine for the first time or revisiting a childhood favorite, this stew deserves a spot in your regular rotation. It’s humble, bold, and heartwarming all at once.

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