Stewed Beef, Dominican style, Carne de Res Guisada


Beef stew or how we call it, carne de res guisada is one of the common ways that beef is cooked in Dominican Republic. It is always accompanied by rice, salad, Plantains or yuca. To serve what we call here the Dominican flag, we serve this meat with white rice, stewed beans, tostones and fresh salad.

Ver versión en español: Carne Guisada 


Recipe for Stewed Beef, Dominican style, Carne de Res Guisada 
 
Ingredients: 
2 ½ pounds of beef
¼ cup of olive oil
2 tbsp of tomato paste
3-4 cups hot water
¼ cup chopped cilantro
3 tablespoons of cooking wine (optional, but recommended)
salt to taste
For seasoning:
2 tablespoons soy sauce
2 tablespoons of Dominican Sazón, natural seasoning
1 teaspoon pepper
2 teaspoons garlic paste or 4 cloves of garlic mashed
pinch of cinnamon optional


Instructions:
1. Clean and cut the meat into 2 inch cubes.

2. Season with soy sauce, Dominican Sazón, pepper, garlic and cinnamon; bring to the refrigerator for 1 hour (preferred, but not necessary).

3. Add olive oil to the pot, and when this reaches a hot temperature, sauté meat until it gets a dark golden color.

4. Add cilantro, cover the pot, and leave to cook over medium heat, checking constantly to add little amount of hot water so that the meat won’t dry out. Cook until meat is tender approx. 1 hour and less if cooked in pressure cooker.

5. When meat gets tender, Sauté with two spoons of tomato paste, add wine ( wait a minute or two until the alcohol evaporates) then add 1-2 cups warm water, amount of water depends on your taste, season with salt. When the sauce reaches the consistency desired, turn off the heat and serve.


In the photo this recipe is served with: Rice with Corn (Moro de Maíz).



But grow in the grace and knowledge of our Lord and Savior Jesus Christ. To him be glory both now and forever! Amen. -2 Peter 3:18

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5 Friends Have Comment:

  1. Yum, I am making this as we speak. I marinaded the meat for 4 hours!

    I Find it a little confusing ... it says the meat seasoning includes cilantro & wine.

    Then you say to add cilantro and wine once you brown the meat?

    ReplyDelete
  2. Adriana- your right, I didn't specify. If you already seasoned with it it is OK. I prefer to add them once the meat is browned, but it is OK to marinate with it.

    I hope it comes out delicious!

    Mari

    ReplyDelete
  3. Adriana- I checked the recipe, and step #4 and #5 were clear enough as to when to add the cilantro and wine, but just in case a reordered the ingredients and specified in step #2 what to add.

    Tip: No matter what you are cooking, always read recipes completely before starting it helps a WHOLE lot :)

    Enjoy!

    ReplyDelete
  4. Hi,

    What kind of meat do you use?

    ReplyDelete
  5. Hola Eña - any beef meat good to use to make stew. We buy at a local farm butcher, he calls it #7 and we also ask for "carne de guisar". In USA they sell the beef already cut into cubes for stew, you could use that too.

    ReplyDelete

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