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Carne Guisada ~ Beef Stew
David Taylor
Carne Guisada or Beef Stew is made with chunks of beef simmered in beer with carrots, potatoes, scallions, garlic, tomatoes, cumin, and cilantro.
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Prep Time
10
mins
Cook Time
50
mins
Total Time
1
hr
Course
Main Dish
Cuisine
Dominican
Servings
5
people
Calories
234
kcal
Ingredients
Dominican Sazon Seasoning
1
tbsp
coriander
ground
1
tbsp
cumin
ground
1
tbsp
annatto
ground or 1 ½ tsp EACH: turmeric and sweet paprika
1
tbsp
garlic powder
1
tbsp
salt
2
tsp
oregano
1
tsp
onion powder
1
tsp
black pepper
ground
For the Stew
2
tsp
olive oil
1
cup
scallions
chopped
3
cloves
garlic
minced
2
small tomatoes
diced
2
tbsp
cilantro
minced
¼
tsp
adobo
1½
lb
beef stew meat
cut into small chunks
⅓
cup
beer
⅓
cup
water
½
tsp
Dominican Sazon Seasoning
1
bay leaf
5
oz
baby red potatoes halved or quartered
5
oz
carrots chopped
Instructions
For the Dominican Sazon Seasoning
In a small bowl, combine all ingredients and mix well.
Transfer to an airtight container and store in a dry place.
For the Stove Top:
In a large Dutch oven or heavy pot, heat oil over medium heat.
Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
Add beef to the pot along with beer, water, adobo, Dominican Sazon Seasoning, and bay leaf.
Cover and simmer on low heat 1 1/2 hours.
Test to make sure beef is tender, if not cook another 15 minutes.
Add potatoes and carrots in the pot and cook until soft, about 20 minutes depending on the size.
For the Pressure Cooker:
In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.
Add tomatoes, and cilantro. Cook another 2 minutes stirring.
Add beef to the pot along with beer, water, adobo, Dominican Sazon Seasoning, bay leaf and salt if needed.
Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
Add the potatoes and carrots, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.
Video
Notes
Makes about 5 cups. Perfect served over 3/4 cup cooked rice.