A delicious beef stew with Puerto Rican seasoning that goes well with white rice or potatoes.
Servings 4 people
- 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