El Fogón de Frakie

Carne Guisada or Beef Stew is the definition of a Puerto Rican «comfort dish.» It’s a slow-cooked beef stew where the meat becomes incredibly tender in a thick, savory gravy made from sofrito, tomato sauce, and olives. Every family has their own version, but it’s always at its best when served over a mountain of arroz blanco.   Ingredients:  

• 1 ½ lbs Beef Chuck or Stew Meat (cut into 1-inch cubes)
• 2 Large Potatoes (peeled and cubed)
• 2 Carrots (sliced into rounds)
• 2 tbsp of Sofrito
• 2 oz of Tomato Sauce
• 1 packet Sazón with Achiote
• ½ cup Alcaparrado (olives and capers)
• 1 tsp of Adobo
• 2 cups Water or Beef Broth
• 1 Bay Leaf

  Methods:  

• Season & Brown: Season the beef cubes with adobo. In a large pot or caldero, heat a little oil over medium-high heat and brown the meat on all sides.
• The Base: Add the sofrito, tomato sauce, sazón, and olives. Stir for 2 minutes until fragrant.
• Simmer: Add the water (or broth) and the bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour (this makes the beef tender).
• Add Veggies: Add the potatoes and carrots. Cover and cook for another 20–25 minutes until the vegetables are soft.
• Thicken: If the sauce is too thin, leave the lid off for the last 5 minutes of cooking. The starch from the potatoes will help thicken the gravy.
• Serve: Remove the bay leaf and serve hot over white rice.