Puerto Rican Beef Stew

While Puerto Rico continues dealing with so much, I decided to finally publish my carne guisada. It’s very simple recipe and the variations of it are many depending on the cook. The one I like is the kind I can throw in the instant pot and 30-40 minutes later the smell takes me back home. When I was growing up I wasn’t a big fan of carne guisada. My thing was and still is chicken stew. (Psst… I am working on thawing the chicken so I can post later.) However, when I started doing my first Whole30, I wanted carne guisada. I must admit I used cauliflower rice instead of the white rice and still make me feel like home.

I recommend carne guisada for rainy days or when you need a good stewy, yet more meaty, one pot wonder. If I add the potatoes to the pot, I sometimes don’t even bother with rice of any kind. I eat it with the potatoes and a salad, or tostones or maduros. You already know how much I love plantains. You can also add frozen veggies to the pot and it really makes up for not doing rice.  I used to dislike to pick the bay leaves out so I didn’t add them to this recipe, but you can add 1 or 2 leaves.

I also realized after doing this carne guisada that a lot of Puerto Rican dishes could be Whole30 so I will be posting more with the modifications. In this recipe, the oil I used was coconut oil and the olives were compliant. Enjoy this recipe as much as I did and feel free to leave your comments below. What would you like to try next? What would you like to add to the carne guisada?


Carne Guisada

A delicious beef stew with Puerto Rican seasoning that goes well with white rice or potatoes.
Course Main Dish
Cuisine Puerto Rico
Keyword beef, beef stew, stew, whole30
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 461kcal
Author Boricua On The Moon


  • 1 lb beef for stew, already cut in cubes
  • 1 tsp Himalayan Pink Salt
  • 2 cloves garlic medium, crushed
  • 1/4 tsp dried oregano
  • 1/8 tsp black pepper
  • 2 tbsp oil divided
  • 1/3 cup sofrito
  • 6 green olives chopped
  • 1/3 cup tomato sauce
  • 3 potatoes halved
  • 1 cup chicken broth or beef bone broth


  • In a pilon or mortar, add the garlic, oregano, black pepper and salt. Crushed these ingredients until almost a paste. Then add 1 tbsp of oil to the mortar and mix well.
  • Mix the meat with the adobo mix prepared above. Marinate for 30 minutes or more.
  • If you are doing this in the instant pot, click the saute function and add the rest of the oil to the pot. Once hot, add the beef for about 3-5 minutes until is sealed. Add the sofrito and olives, if you want some capers like I did ~1 tsp. Cook for 2-4 minutes more. Note: For this recipe, I used the blended sofrito. I think it would be better using the chopped sofrito ingredients. I think the flavor would be about the same.
  • Add the tomato sauce and the broth to the pot. Turn the saute function off and set to manual for 35 minutes. The potatoes can be done separate on the stove so they don't crumble in the instant pot or just add whole potatoes instead of halved.
  • If cooking potatoes separate, boil the potatoes till fork tender then add to the beef stew. Let it simmer for about 5 to 10 minutes before turning the pot off. Note: This carne guisada goes really well with plain white rice made with fatbacks.


Calories: 461kcal | Carbohydrates: 22g | Protein: 24g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 1088mg | Potassium: 1080mg | Fiber: 4g | Vitamin A: 110IU | Vitamin C: 24.3mg | Calcium: 80mg | Iron: 7.7mg

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