Cuban Beef Stew Carne Guisado Recipes

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

CARNE GUISADA (LATIN BEEF STEW)

Steps:

• In a large dutch oven or heavy pot, heat oil over medium heat.
• Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
• Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
• Cover and simmer on low heat 1 1/2 hours.
• Test to make sure beef is tender, if not cook another 15 minutes.
• Add potatoes and cook until soft, about 20 minutes depending on the size.
• In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.
• Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.
• Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
• Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
• Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.

CARIBBEAN BEEF STEW (CARNE GUISADA)

Steps:

• Gather the ingredients.
• Brown the stew meat in the olive oil for about 20 minutes in a large soup pot over medium heat.
• Add the cubanelle pepper , ajíes dulces , onion, garlic, cilantro, vinegar , oregano, tomato sauce, 1 cup water, bay leaves, and salt.
• Reduce the heat to medium-low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You can add more water if the sauce seems to be getting too thick.
• Turn the heat to medium after 1 hour. Add the last seven ingredients: the carrots, peas, potatoes, olives, capers, salt, and pepper to taste.
• Reduce the heat to low when the stew begins to boil. Continue cooking over low heat for 1 more hour.

CUBAN BEEF STEW: CARNE CON PAPAS

Steps:

• In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.

CARNE GUISADA (STEWED BEEF)

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.

CARNE GUISADA (STEWED BEEF)

Steps:

• Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
• Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
• Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
• Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
• Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
• Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
• Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
• Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
• Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

CARNE ASADA CUBE STEW (CARNE GUISADA?)

Steps:

• Cut onion into half-rings. Set aside.
• Dice Garlic and set aside.
• In a large pot, add Vegetable oil to cover bottom. Heat on high heat.
• When oil is hot, add cubed beef and quickly stir so that all sides get brown.
• Allow beef to cook in its own juices.
• When beef is a bit brown, lower heat to med-high and add onion and garlic. Sauté until onion is tender.
• Lower heat to medium and add canned tomatoes, tomato sauce, green chilies, and jalapenos.
• Add beef broth, cumin, and salt. Stir to mix well.
• Wash and peel potatoes and cut into same size chunks as beef. Add to the pot.
• Let simmer on low to med-low for 2 hours or until potatoes are done.
• Serve with warm Flour Tortillas.