Carne Guisada

Carne guisada is a juicy steak stew normally served with white rice and beans. It normally takes about 1/2 hour to 40 minutes to cook, depending on the type of beef you use. Prepping is about 10 minutes. Sometimes I like to add potatoes to it. Everyone has their own version. You can tweak as you see fit to your taste buds.
In the case below, we just went with the basic steak stew (carne guisada) as my family likes it.

I usually get Beef Chuck Steak and I slice it up really thin. 







Add 3 GENEROUS spoons of sofrito



 




Add Adobo to your liking (this is your salt) and about 3 table spoons of vinegar.  The tomato paste and olives pictured here are for later use.



 




Mix it all up



 


Add about 3-4 table spoons of olive oil to a deep pot and heat well

 






Add the meat once the oil is heated





 







Close with a lid until the water start evaporating







Once the meat is brown and the water has evaporated Add about 3 cups of water to the pot







Add about 3 generous spoons of tomato paste







3 spoons of salad olives (or as many as you'd like) stuffed with red peppers (pitted) 



 




Bring to a low simmer (cover with lid) until meat is tender and sauce has thickened a bit from the tomato paste.  I normally do a taste test for about 20-25 minutes.  If meat is not tender enough, leave simmering until then.  You can add more adobo and/or another spoon of sofrito while cooking (mix it up) if you feel it is still to bland for your taste buds.





 




Carne guisada is usually served with white rice and beans