Beef stew with dumplings was a regular dish for me growing up back in England, especially during the colder months, slow cooked tender beef in a rich stew topped with fluffy dumplings; simply delicious.
Now it may not get anywhere near as cold here in Puerto Rico, but that does not mean you can not enjoy a tasty stew and this Puerto Rican Beef Stew, known locally as Carne Guisada fits the bill.
Remember this is slow cooking so give yourself a good 2.5 to 3hrs to put this altogether
- 2 tbs Olive Oil
- Adobe Seasoning
- Salt & Pepper
- 2lbs Beef (Chuck / Stewing Beef) cut into bite sized pieces
- 1 packet Sazon with Coriando & Annatto
- 1/2 cup Sofrito
- 1/3 cup Tomato Sauce>/li?
- small onion sliced
- 1/4 tsp Dried Uregano
- 1/4 tsp Ground Cumin
- 1 Bay Leaf
- 1/2 cup Dry Red Wine
- 2 cup Beef Stock (or use a stock cube with water)
- 1 cups Water
- 3-4 Carrots peeled and cut into bite sized pieces
- 1lb Potato cut into bite size piecess
- Season the beef pieces with the adobe seasoning In a heavy pot heat the olive oil on medium high (until a droplet of water sizzles when added to the oil)
- Add the meat in batches (this prevents the temperature of the oil from dropping too much) and brown the meat on all sides. Once browned remove from the pan
- Repeat until all of the meat has been browned
- Reduce the heat to low and add a small amount of the wine to deglaze all of the yummy goodness stuck to the bottom of the pan
- Add the onions, sofrito and sazon and cook for 1-2 minutes
- Add the tomato sauce, oregano, cumin, bay leaf and red wine and cook for a further 1-2 minutes
- Add the meat, beef stock and water and bring to a boil for 1-2 minutes
- Reduce heat to a good simmer, cover and cook for 1 hour, stirring occasionally
- Add the potatoes and carrots and continue to cook on a good simmer for 1 hour
- Check the meat and vegetables for texture. The meat should fall apart easily and the veg should be fork tender. If not quite ready, cook for a further 15 mins or more
Serve in a bowl on its own with some crusty bread to mop up the stew or as is typically served here in Puerto Rico; with some white rice.