Carne guisada is one of the most popular ways to prepare beef in Dominican cooking, next to bistec guisado. And that’s because it’s absolutely delicious and everyone’s favorite way to eat it!
Dominican beef stew is also a key component in La Bandera, the DR’s national dish of white rice, red beans, and meat. This recipe is one of my favorites because the meat becomes so tender and juicy, almost like a pot roast with Caribbean flavors.
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You’ll need beef round chunks
The cut of meat you need is beef rounds chunks, and you will need to dice into 1 inch pieces so the meats cooks faster and has a chance to become seriously tender. Beef chuck is an ok alternative but will take longer to cook until tender.
My biggest tips for this recipe are 1) to watch for that rich, dark brown color when caramelizing the sugar and 2) don’t let the beef dry out and keep it juicy by adding water bit by bit to keep the right consistency.
Recommended for this recipe
Caldero Pot
The caldero heats things up evenly and adds layers of flavor as you go. It’s a must have for Caribbean cooking!
How to make Dominican carne de res guisada
- In a large bowl, add beef, garlic, sofrito, soy sauce, adobo, sazon, oregano, and lime. Mix until the beef is well coated with the seasonings.
- Heat oil in a pot over medium heat. Add sugar to the hot oil and let it caramelize.
- Add the beef to the pot and cook, covered, for 5 minutes. Turn the beef pieces and continue cooking, covered, for another 5 minutes or until all juices are absorbed.
- Add tomato paste and 1 cup of water to the pot and let the beef to cook for 20 minutes, covered, or until most of the liquid is absorbed.
- Repeat this process one more time, adding 1 cup of water and allowing the beef to cook for about 20 minutes, or until most of the liquid is absorbed.
- Add the sliced onion and bell peppers to the pot along with the last cup of water and cook for an additional 10 minutes covered, or until the sauce thickens and the vegetables are tender. ¡Buen provecho!
What’s the difference between Dominican and Puerto Rican carne guisada?
The main difference between Dominican and Puerto Rican carne guisada is in the seasonings and additional ingredients. Dominican carne guisada usually has a rich thickness from the tomato paste, and the Puerto Rican version includes olives for a briny flavor and ingredients like carrots and potatoes.
Dominican Beef Stew (Carne De Res Guisada)
Equipment
Ingredients
Instructions
- In a large bowl, add beef, garlic, sofrito, soy sauce, adobo, sazon, oregano, and lime. Mix until the beef is well coated with the seasonings.
- Heat oil in a pot over medium heat. Add sugar to the hot oil and let it caramelize.
- Add the beef to the pot and cook, covered, for 5 minutes. Turn the beef pieces and continue cooking, covered, for another 5 minutes or until all juices are absorbed.
- Add tomato paste and 1 cup of water to the pot and let the beef cook for 15 minutes, covered, or until most of the liquid is absorbed.
- Repeat this process two more times, adding 1 cup of water each time and allowing the beef to cook for 15 minutes each time, or until most of the liquid is absorbed.
- Add the sliced onion and bell peppers to the pot along with the last cup of water and cook for 10-12 minutes covered, or until the sauce thickens and the vegetables are tender. ¡Buen provecho!
2 Responses
make better print consolidation!!!!
This recipe is delicious and comes out perfect every time. My husband is from DR and it is hard to find recipes that taste like home, but this one is spot on.