Dominican Beef Stew (Carne Guisada)
This savory Dominican beef stew (Carne Guisada) is a staple dish in the Dominican community because it’s affordable to make in large batches and is bursting with flavor. The key to making sure this meat is tender is allowing it to soak for a while before cooking it.
Prep Time 30 min
Cook Time 2 hr 30 min
Total Time 3 hr
- 1 tbsp olive oil
- 2lbs beef stew meat (fresh, cut into 1 inch chunks)
- 1 large Cubanelle or green bell pepper (seeded and chopped)
- 4 ajíes dulces (small sweet peppers, seeded and chopped)
- 1 large onion (peeled and chopped)
- 4 garlic cloves (peeled and chopped)
- 2 cups cilantro leaves (chopped)
- 2 tbsp vinegar (white, distilled)
- 1 tsp oregano (dried)
- 1/2 cup tomato sauce
- 2 bay leaves
- 1 tbsp of salt
- 3 large carrots (peeled and chopped)
- 1 15-oz can peas
- 1/2lb potatoes (peeled and diced)
- 12 Spanish olives (pimento stuffed)
- 1 tbsp capers
- Salt to taste
- Pepper to taste
- In a large soup pot brown the stew meat in the olive oil over medium heat for about 20 minutes.
- Add the next 10 ingredients – Cubanelle pepper, ajíes dulces, onion, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves and salt
- Reduce heat to medium low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You may add a little water at a time if the sauce is too thick.
- After 1 hour, turn the heat to medium and add the last seven ingredients – carrots, peas, potatoes, olives, capers, salt and pepper to taste.
- When the stew begins to boil, reduce the heat to low and continue to cook for 1 more hour.
- Serve stew hot by itself or with white rice, tostones and a tossed salad.