My Classic Puerto Rican Carne Guisada

Name: My Classic Puerto Rican Carne Guisada
Total time: 105
Yield: 4
Ingredients: 1 ½ tablespoons corn oil; 2 pounds beef round steak, cut into serving-size pieces; 3 cloves cloves garlic, crushed; ½ teaspoon ground black pepper; ½ teaspoon dried oregano; ½ cup dry white wine; 2 tablespoons sofrito; 1 tablespoon salt; 1 cube beef bouillon; 3 bay leaves; 3 potatoes, peeled and cubed; 3 carrots, peeled and chopped; 1 ½ tablespoons Spanish olives; 1 tablespoon tomato paste

Recipe by Sandy from allrecipes.com

2 Hr. 45 Mins.

Ingredients

4 servings

•

1 ½ tablespoons corn oil
•

2 pounds beef round steak, cut into serving-size pieces
•

3 cloves cloves garlic, crushed
•

½ teaspoon ground black pepper
•

½ teaspoon dried oregano
•

½ cup dry white wine
•

2 tablespoons sofrito

•

1 tablespoon salt
•

1 cube beef bouillon
•

3 bay leaves
•

3 potatoes, peeled and cubed
•

3 carrots, peeled and chopped
•

1 ½ tablespoons Spanish olives
•

1 tablespoon tomato paste

Instructions

Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.