Carne Guisada (Stewed Beef)

Dominican stew beef, or carne guisada, features tender chunks of beef round simmered in a flavorful sauce with onions and peppers. Served with arroz blanco (white rice), habichuelas guisadas (stewed beans) and ensalada verde (fresh green salad), it’s the heart of a traditional Dominican lunch.

Just about every island or Latin culture has its own version of carne guisada, but my favorite is Dominican-style. It’s often compared to beef stew, but it’s not quite stew—think of it more as beef simmered in a rich sauce. It’s served with rice and beans and it’s not complete without a side of tostones or sweet plantains.

What is carne guisada?

Carne guisada, which translates to “stewed meat,” is a flavorful dish made with beef simmered in a rich, flavorful sauce. It’s enjoyed throughout Latin America, the Caribbean, and even in Portuguese-speaking countries.

For Dominicans, carne guisada is a key part of la bandera—a traditional dish with rice, beans, and meat. Puerto Ricans have their own version of carne guisada, usually made with carrots. In Cuba, it’s called carne con papas, which is prepared similarly – but with potatoes.

Why you’ll love this recipe ❤️

• Simple and satisfying: This dish is full of flavor and will leave you feeling full, making it a great choice for dinner or a weekend lunch. The recipe is straight-forward and easy to follow.
• Quick and easy: Unlike most braised dishes that can take hours, this recipe comes together pretty quickly, in under an hour and a half.
• Made with lean beef: Beef round is easy on the wallet and a healthier option compared to fattier cuts. I also go easy on the salt for this particular dish, because it is so flavorful.
• Makes enough but not too much: You can plan on serving 4 people with this recipe. If your household is smaller than that,  count on having leftovers.
   

Ingredient notes

These are the main ingredients you’ll need, refer to recipe card at the bottom for the full list.

• 3 pounds of lean beef – most people use beef round, but you can also use beef chuck and cut it into 1-2 inch pieces.
• Spices and condiments: adobo, dried oregano, soy sauce, crushed garlic, tomato paste and vinegar.
• Fresh produce: Sliced yellow onion, red bell pepper, cubanelle pepper (use a green bell pepper if you can’t find cubanelle) and fresh cilantro.
• Granulated sugar – this one throws people off, but it’s caramelized and used to brown the beef. Don’t worry, it won’t make the dish sweet!

How to make carne guisada

You can follow along here and use the photos to guide you, or jump straight down to the recipe card at the bottom (which is where you’ll find measurements):

Step 1: Place the cubed beef in a large bowl and cover it with water. Add the vinegar and let it soak for 15 minutes. Drain, rinse thoroughly, and pat the beef dry with paper towels.

Step 2: Season the beef with soy sauce, crushed garlic, adobo, dried oregano, and lime juice. Toss to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.

Step 3: Heat the oil and sugar in a Dutch oven or cast aluminum pan (caldero), over medium heat. Stir occasionally and let the sugar caramelize until it turns brown

Note: This step gives the dish it’s rich, deep color (don’t worry, it won’t make it sweet!). Also, sugar can go from deep-brown to burnt very quickly so pay very close attention. You can skip this step if it makes you nervous!

Step 4: Add the beef to the pan, flipping it as needed until browned on all sides.

Step 5: Add the tomato paste and toss the beef to coat it evenly.

Step 6: Add 1 cup of water, bring to a simmer, then let the meat cook uncovered for 15-20 minutes.

Step 7: Once the liquid has reduced by half, add about ½ cup of water to keep the meat covered, and let it simmer for another 15-20 minutes. Repeat as needed, adding just enough water each time, until the meat is tender and easily breaks apart with a fork. This process can take anywhere from 45 minutes to an hour.

Tip: For a thicker, richer sauce, it’s best to cook carne guisada uncovered as the liquid reduces more. Covering during the initial phase cooks the meat faster, but keeps more liquid in the pan.

Step 8: Add the sliced peppers and onions, then top off with a little more water to create enough sauce and keep the meat from drying out. Cover and let it simmer for 10 minutes more, or until the vegetables are tender but still slightly firm.

Step 9: Turn off the heat, then stir in the cilantro. Cover and let it sit for a few minutes before serving.

Serving suggestions

• Carne guisada is typically served with plain white rice, habichuelas (beans) and fresh green salad.
• Enjoy it for dinner or sit-down lunch on the weekend.
• Tostones, sweet plantains, or fried yuca are all great on the side.

Tips and tricks

• Caramelize the sugar gives the beef a nice, dark brown color. This step is explained in the directions, but it’s optional. Skip it if you’re not comfortable with it. If you do try it, be careful to watch the color on the sugar closely, so it doesn’t burn.
• Strain the liquid from the beef: Before adding the beef to the pot, drain off any excess liquid to help the beef brown properly. You can save the liquid and add it to the pot later.
• Simmer uncovered for best results: For thicker, richer sauce, don’t cover the pan with a lid. This helps the liquid reduce and gives the sauce more depth.
• Covering the pan: If you want to speed things up, you can cover the pan, just know that the sauce won’t thicken as much. You can uncover it at the end though, to let some of the liquid cook off.

Storing and reheating leftovers

• Store any leftover carne guisada in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm the meat in a small saucepan with a splash of water to loosen the sauce. Cover and simmer until it’s heated through.

FAQ’s

Q: Where did carne guisada come from?

A: Carne guisada is prepared in many cultures, so it’s hard to say exactly where it comes from. It is eaten throughout Latin America, the Caribbean, and in Portuguese-speaking countries. Each culture has it’s own version, influenced by local ingredients and the local cuisine.

Q: What kinds of meats can I use for carne guisada?

A: Carne guisada is made with lean cuts of beef, like beef round or round steak, cut into cubes, and get tender as they cook. Beef chuck works too since it has a little more fat, which makes the sauce richer.

Q: Is carne guisada healthy?

A: Carne guisada is as healthy as any braised beef dish. Adobo has sodium, but this recipe doesn’t call for  much. The oil and sugar help brown the meat, and the soy sauce is mainly for color—you can skip any of these, but you’ll need to adjust the seasoning to taste.

Q: What’s the difference between carne guisada and carne asada?

A: Carne guisada is made with chunks of beef that are slow-cooked in a flavorful sauce until tender, while carne asada is made with thin cuts of steak (usually flank or skirt steak) that are marinated and grilled. Carne asada is typically associated with Mexico and other parts of Central America.

Other meat dishes you might like

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