Carne Guisada Dominican Style Beef Stew Chef Zee Cooks Recipes

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CARNE GUISADA | DOMINICAN STYLE BEEF STEW | CHEF ZEE COOKS



Carne Guisada | Dominican Style Beef Stew | Chef Zee Cooks image

Carne Guisada is one the holy Trinities in Hispanic cooking. Whenever you think of THE classic Dominican dish, you think- Arroz, Habichuela,...

Provided by Chef Zee

Categories     Featured

Time 40m

Yield 5

Number Of Ingredients 15

2lbs Cubed Steak (Chuck or Sirloin)
1 Onion Sliced
½ Green Pepper Sliced
3 tbs Homemade Sofrito
2 tbs Olives *optional
1 ½ tbs Chicken Bouillon or Adobo
½ tbs Dominican Orégano
1 tbs Sazón
½ tsp White Sugar
1 tsp Tomato Paste
1 Lime
Black Pepper to taste
1 tsp White Vinegar
Olive Oil or Canola Oil
2-2½ cups of Water (Enough so that it covers meat)

Steps:

  • Combine sliced and peppers in a bowl. Add vinegar. Set aside
  • In a large mixing bowl, add cubed steak and season with sofrito, Dominican Oregano, sazon, Chicken Bouillon/Adobo or salt of choice, black pepper, and fresh lime. Mix until everything is well combined. Let meat marinate for at 20 minutes or even overnight. Note-- if you're not using homemade sofrito feel free to substitute by adding diced onions, peppers, and garlic in stead.
  • In a deep-sided skillet over medium heat, add olive oil (or oil of choice) along with 1 tsp of sugar in the center of pot. Let oil warm up until sugar begins to caramelize
  • Once sugar has caramelize, carefully add the meat. Brown meat on all sides. Over time, the meat will begin to release its own juices. Afterwards, add water and add enough water so that covers the meat completely. Place lit on pot with a small opening for steam and pressure to release. Stew for about 25-30 minutes. Make sure to keep an eye on pot. If water dries up before meat has had a chance to tenderize, add more water.
  • After 25-30 mins, check meat for tenderness. If meat is still tough, add more water stew some more. If it has reached softness and tenderness that you like, add tomato paste. Be sure to work in the tomato paste into the sauce. *Note: you want to make sure that you have enough sauce, almost like a gravy or au jus. Don't let sauce dry up too much. If it's dried up too much, simply add more water
  • In the end, add sliced onions and peppers that have been sitting 1 tsp of white vinegar along with olives (optional). Mix until well combined with meat and turn off flame. Cover with lid for 5 minutes and steam will soften onions and peppers

Nutrition Facts : Calories 200, Fat 20 grams

CARNE GUISADA (STEWED BEEF)



Carne Guisada (Stewed Beef) image

From: http://www.welcome-dominican-republic.com According to the website "The most popular Dominican meat dish on the island"

Provided by Razzlledazzlle

Categories     Steak

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs beef round steak, cut into 1-2 inch cubes
1 onion, minced
1 green pepper, chopped
2 garlic cloves, crushed
1 tablespoon fresh oregano, leave finely chopped
1 tablespoon fresh cilantro leaves, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
1 carrot, peeled and sliced
1 celery rib, sliced
1 bay leaf
2 tablespoons tomato paste
1 beef bouillon cube, Maggi
2 tablespoons vegetable oil
salt and pepper
1 cup water

Steps:

  • - dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water.
  • - dissolve the tomato paste in about 1/2 cup of hot water.
  • - marinate the beef cubes for at least 3 hours in the following:.
  • -- garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste.
  • - remove beef pieces, save marinade for later use.
  • - heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides.
  • - reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes.
  • - add the reserved marinade.
  • - cover and simmer for 20 minutes.stir frequently.
  • - Add the rest of the water and taste for salt and pepper and adjust if needed.
  • - Continue to simmer for 30 minutes longer. (beef cubes should be very tender).
  • - serve it hot with boiled white rice.

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