• Cooking Time: About 40 minutes
  • Servings: About 4 hungry people
  • Preparation Time: 15 minutes


There are so many different ways to prepare carne guisada - and it's still debated where the dish even originated from in the first place. But this is one of my favorite latin dishes and this recipe is the way I usually make it. For more information on carne guisada (or stewed beef) check out my entry at!


  • 1 (8 oz) can canned tomato sauce
  • 2 pounds beef stew meat (or cut sirloin into mouth-bite cubes)
  • 1 teaspoon dried oregano
  • About a tablespoon or more of Adobo (if you’re unsure, keep taste testing before adding more), I’m pretty generous with it and tend to sprinkle it over the pot while I cook
  • A little salt
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • Fill the 8oz tomato sauce can (after it’s empty) with water, which will be poured into the pot
  • 2 cloves of garlic, crushed
  • 2-3 medium potatoes
  • About a tablespoon of olive oil
  • 8-10 olives stuffed with pimento
  • About half a tablespoon of capers
  • 1 bay leaf


  • Drizzle the olive oil into a saucepan or pot.
  • Sauté the green pepper, onion, garlic and beef cubes on medium-low heat.
  • Season with Adobo to your liking, remember, you can add more later if the sauce is bland. Add some salt and oregano.
  • While the beef is browning, cut the potatoes into cubes and boil in water until just tender (you can test this by pressing a cube against the side of the pot with a spoon), about 10 minutes.
  • Once the beef is brown, add the tomato sauce, water, olives, capers and bay leaf.
  • Add the potatoes, stir and simmer for about 15-20 minutes.
  • Do a taste test, if it’s bland, add a little more salt and adobo.
  • If it’s too thick, add a little more water with the tomato can, if it’s too watery, let it simmer (remember, it’s “stewed beef” not a soup).

Categories: Beef 

Author Credit: Cocina Criolla by Carmen Valldejuli

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