Carne Guisada

One of the first Latin meals I learned to make was taught to me by an old friend's mother, Magda, who simultaneously taught me how to make Sofrito (the base of this dish).  Magda is a fiery Latina woman who would always say a prayer before she made a meal. It was her way of making sure the dish was going to come out good. Carne Guisada is the same as saying, Latin Beef Stew, and it leaves you with a warm, happy and satisfied feeling.
 

"Dios, cuída mi cominda. Amen." - Magda/Debbie


Ingredients

  • 1 Cup Sofrito (Sofrito Recipe)

  • 1lb Stew Meat

  • 2 Tablespoon Small Can/Tube of Tomato Paste

  • 4 oz (1/2) Small Can of Tomato Sauce

  • 2 Large Yukon Gold Potatoes Or Other

  • 2 Carrots

  • 1 Teaspoon Goya Adobo Powder (Con Achoite)

  • Salt and Pepper to Taste

  • 1 Tablespoon Garlic Powder

  • 1 Tablespoon Onion Powder

  • 1 Teaspoon Cumin Powder

  • 2 Tablespoons Olive Oil or Other

  • 2 Packets of Sazon Goya (Con Achiote)

  • 1/2 Chicken Buillion (Optional)

  • 2 Bay Leaves

  • Cilantro (Optional)

  • Medium Pot or Caldero



    Feeds: 4-6 People
    Prep & Cook Time: 45 mins- Stove Top / 20-30 Mins InstaPot
    Serve w/: White rice & habichuelas, side salad, and plantains.
    Low/No Carb Tip: Remove Potatoes and serve over cauliflower rice.



    Directions for Stove Top (Instapot Directions Below):

  1. Peel and cut potatoes and carrots into chunks. Set aside.
    (Trick: Start your rice in the rice cooker or stove while you are prepping.)

  2. Heat pot/caldero over medium-high heat and add oil.

  3. When the pot is hot add beef chunks. Beef chunks should sizzle in the pot. Add garlic powder, onion powder, cumin powder, salt, and sprinkle over meat making sure all chunks are coated.

  4. Lightly brown beef chunks. When the meat is lightly brown on both sides, add potatoes and carrots. Add sofrito and water to barely cover the meat, potatoes and carrots in the pot.

  5. Add sofrito, Goya Adobo Seasoning, Chicken Bouillon, Bay Leaf, Tomato Sauce and paste. Stir ingredients and wait until pot starts boiling.

  6. When pot starts boiling lower heat to medium-low heat. Cover and cook for approximately 20-30 mins. If you have more time to cook this dish, I recommend cooking for 1-2 hours on low heat after the pot starts boiling. The last 30 mins before serving, cook uncovered to allow for stew to thicken.

  7. When the potatoes are soft your food is ready to eat! Remove from heat, Add stew over rice and beans, sprinkle finely chopped cilantro if desired. (Trick: Poke the potatoes with a fork. If the fork goes through the potatoes they're done.)



    Directions for Instapot:

  8. Peel and chop potatoes and carrots into chunks. Set aside.
    (Trick: Start your rice in the rice cooker or stove while you are prepping.)

  9. Add meat to Instapot on 'Saute' setting. Add garlic powder, onion powder, cumin powder, salt, and sprinkle over meat making sure all chunks are coated.

  10. Lightly brown beef chunks. When the meat is lightly brown on both sides, add potatoes and carrots. Add water to barely cover the meat, potatoes and carrots in the pot.

  11. Add sofrito, Goya Adobo Seasoning, Chicken Bouillon, Bay Leaf, Tomato Sauce and paste. Stir ingredients, close lid and set Instapot to 'Stew' setting.

  12. When Instapot beeps, release steam pressure, open lid, and food is ready! Add stew over rice, sprinkle finely chopped cilantro if desired.

Paleo, quick meals, LatinJackie Hayden