Puerto Rican Beef Stew

A slow-cooked Puerto Rican beef stew (carne guisada) that is full of flavor.

Preparation Details

Prep Time: 15 mins

Cook Time: 4 hrs 10 mins

Total Time: 4 hrs 25 mins

Servings: 8

Ingredients

• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 pounds beef stew meat, cubed
• 1 tablespoon olive oil, or more as needed
• ½ tablespoon white sugar
• 1 pound baby carrots
• 3 medium potatoes, cut into chunks
• 2 cups water
• ½ cup tomato sauce
• ¼ cup red cooking wine
• 8 Manzanilla olives
• 2 tablespoons sofrito
• 1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
• ½ tablespoon adobo seasoning
• ½ tablespoon soy sauce
• ½ tablespoon Worcestershire sauce

Steps

1. Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
2. Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
3. Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
4. Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.