Description
Carne De Res Guisada is a flavorful Dominican beef stew featuring tender beef simmered with aromatic spices, peppers, and tomato paste to create a rich, comforting dish perfect for serving with rice.
Ingredients
Scale
Meat and Marinade
- 2 pounds Beef, cut into 1-inch pieces
- 4 cloves Garlic, crushed
- 1 teaspoon Dried Oregano
- 1 Lime, juiced
- 2 teaspoons Chicken Bouillon Powder
- 1 teaspoon Light Soy Sauce
- 2 teaspoons Onion Powder
- 1 pinch Ground Black Pepper
Cooking
- 2 tablespoons Cooking Oil
- 1/2 Onion, sliced
- 1/2 Cubanelle Pepper, sliced
- 1/2 Red Bell Pepper, sliced
- 4 tablespoons Tomato Paste
- Water, as needed
Garnish
- Fresh Cilantro, chopped, to taste
Instructions
- Prepare the Beef: Cut the beef into 1-inch pieces to ensure even cooking and tender texture.
- Juice the Lime: Extract the juice from one lime to add acidity and brightness to the marinade.
- Crush Garlic and Mix with Oregano: Use a garlic press or mortar and pestle to crush 4 garlic cloves and combine with 1 teaspoon dried oregano for a fragrant marinade base.
- Marinate the Beef: In a large bowl, combine the beef with chicken bouillon powder, onion powder, black pepper, lime juice, light soy sauce, and the garlic-oregano mixture. Mix thoroughly. For best flavor, marinate overnight, though this step is optional.
- Sear the Beef: Heat 2 tablespoons cooking oil in a large pot over medium-high heat. Add the beef and cook uncovered for 5 minutes to brown the meat and develop flavor.
- Simmer the Beef: Lower the heat to medium, stir the beef, cover the pot, and cook until beef releases and reabsorbs its own juices, creating flavorful meat.
- Add Water as Needed: When the pan juices evaporate, add water 1/2 cup at a time, cover, and continue cooking until the beef is tender. Repeat adding water as necessary to maintain moisture without drying the meat.
- Prepare Vegetables: Slice the onion, cubanelle pepper, and red bell pepper into thin strips.
- Chop Cilantro: Finely chop fresh cilantro for garnish and added fresh flavor.
- Add Vegetables and Tomato Paste: Once beef is tender, stir in sliced onion, cubanelle, red bell pepper, and 4 tablespoons tomato paste. Add enough water to create a stew-like gravy consistency. Stir well to combine.
- Cook Stew: Cover the pot and cook for another 3-5 minutes to soften vegetables and meld flavors.
- Finish and Serve: Turn off the heat, stir in chopped cilantro to taste, and serve the stew hot, ideally alongside steamed rice for a complete meal.
Notes
- Marinating overnight enhances the beef’s flavor and tenderness but is optional.
- Add water gradually to avoid making the stew too watery; the goal is a rich, stew-like gravy.
- Adjust seasoning at the end if desired, adding salt or more pepper as preferred.
- Serve with white rice or bread to soak up the delicious sauce.
- For a spicier version, add a pinch of red pepper flakes or a diced chili pepper with the vegetables.
- Prep Time: 15 minutes (plus optional overnight marinating)
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Dominican
Keywords: Dominican beef stew, Carne De Res Guisada, beef stew recipe, Latin American beef stew, tomato beef stew, comfort food
