Carne Guisada (Dominican Stew Beef)

5 from 1 vote

Carne Guisada (Dominican Stew Beef)

Carne guisada recipe (Dominican stew beef) features tender chunks of beef round simmered in a flavorful sauce with onions and peppers. Serve with rice, beans and fresh green salad, as part of a traditional Dominican lunch!

Prep Time1 hr

Cook Time1 hr 20 mins

Total Time2 hrs 20 mins

Course: Main Course

Cuisine: Caribbean/Latin American

Servings: people

Calories: 555kcal

Author: Crystal DaCruz

Ingredients

3 lbs beef round cut into cubes
½ cup white vinegar for rinsing the meat
2 tsp soy sauce
1 lime halved
2 teaspoon adobo
1 tablespoon crushed garlic
1 teaspoon dried oregano
1 tablespoon vegetable oil
1 teaspoon granulated sugar
2 tablespoon tomato paste
1 yellow onion sliced thin
1 cubanelle pepper sliced
½ red bell pepper sliced
2 teaspoon fresh cilantro chopped

Instructions

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.
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.
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.
Add the beef to the pan, flipping it as needed until browned on all sides.
Add the tomato paste and toss the beef to coat it evenly.
Add 1 cup of water, bring to a simmer, then let the meat cook (uncovered) for 15-20 minutes.
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 this process 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.
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 5-10 minutes more, or until the vegetables are tender but still slightly firm.
Turn off the heat, then stir in the cilantro. Cover and let it sit for a few minutes. Serve with rice, beans, and a green salad.

Notes

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.

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.

Nutrition