Best 2 Carne Guisado Colombian Stewed Beef Recipes

**Carne Guisado: A Savory Colombian Beef Stew**

Embark on a culinary journey to Colombia with Carne Guisado, a classic stewed beef dish that tantalizes taste buds with its rich flavors and tender meat. This hearty stew is a symphony of spices, vegetables, and succulent beef, slow-cooked to perfection. Our comprehensive guide presents two delectable variations of Carne Guisado: the traditional Colombian recipe and a modern, pressure cooker version that offers convenience without compromising on taste. Both recipes promise an explosion of flavors, making Carne Guisado a perfect dish for special occasions or everyday meals.

Let's cook with our recipes!

CARNE GUISADA (STEWED BEEF)

Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

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 GUISADO - COLOMBIAN STEWED BEEF

Carne Guisado - Colombian Stewed Beef image

A delicious dish with beef, spices and tomatoes. Serve over rice with fried crispy plantains called 'patacon' and a simple salad with a twist of lime and olive oil, salt and pepper.

Provided by WonderMima

Categories Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb flank steak
2 tablespoons vegetable oil
4 garlic cloves
2 teaspoons ground cumin
6 roma tomatoes
2 medium onions
2 beef bouillon cubes (prefer Maggie or Knorr brand)
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat the oil in a skillet and sauté flank steak until browned.
Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
Add the flank steak, water, bouillon, salt and pepper.
Allow to simmer on low until tender and meat pulls apart with a fork.
Pull the steak apart into bite sized pieces.
Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
Enjoy!

This Colombian Carne Guisado recipe is a flavorful and easy-to-make dish that is perfect for a family meal. The beef is stewed in a savory tomato sauce with potatoes, carrots, and onions, and is served with rice. Here are a few tips for making this dish:

Tips:

Choose the right cut of beef. Chuck roast or flank steak are good choices for this dish, as they are both relatively tough cuts of meat that will become tender when stewed.
Brown the beef before stewing it. This will help to develop the flavor of the meat and prevent it from becoming dry.
Use a good-quality tomato sauce. A homemade tomato sauce is always best, but you can also use a store-bought sauce if you are short on time.
Add plenty of vegetables. Vegetables add flavor and nutrition to the dish, and they also help to thicken the sauce.
Simmer the stew for at least 1 hour. This will give the meat time to become tender and the flavors to meld together.
Serve the stew with rice. Rice is the traditional accompaniment to this dish, and it helps to soak up the delicious sauce.

Conclusion:

Colombian Carne Guisado is a hearty and flavorful dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give this Colombian Carne Guisado a try.