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Carne Guisada - Puerto Rican Beef Stew

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  • Prep 45 min
  • Total 2 hr 25 min
  • Ingredients 14
  • Servings 6
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Wandering into a Puerto Rican pachanga, many celebratory sights and smells will fill the air. One of the most beloved there will be the rich aroma of a carne guisada. This Puerto Rican beef stew is a tradition passed down over generations, and a carne guisada recipe will be the centerpiece at special occasionas decade after decade. Whether you serve yours with a side of white rice or beans, knowing how to make carne guisada will make you the host with the most. So, buena suerte y felicidades.
by Jeannette Quiñones Cantore
Updated May 30, 2024
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  • 2 lb boneless beef chuck roast, cut into 2-inch cubes
  • Salt, as desired
  • Pepper, as desired
  • 2 tablespoon canola oil
  • 2 bay leaves
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 6 medium potatoes, cut into cubes
  • 2 carrots, cut into cubes
  • 1 teaspoon ground achiote
  • 1 teaspoon ground oregano
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 3 tablespoons from 1 can (6 oz) Muir Glen™ Organic Tomato Paste


  • 1
    Season the beef with salt and pepper. In a large heavy bottom pot, heat the oil over medium-high heat. Add beef and sear until a nice dark brown color on all sides.
  • 2
    Add bay leaves, onions and garlic. Add enough water to cover the meat and onions with water (about 2 cups). Bring water to a boil; reduce heat and cover. Simmer for 2 hours or until meat is tender.
  • 3
    Add potatoes, carrots, achiote, oregano, cilantro, cumin, salt, pepper and tomato paste. Cook uncovered over low heat for 20 to 25 minutes or until the potatoes and carrots are tender. Serve and enjoy!

Nutrition Information

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