Stewed Beef, Dominican style, Carne de Res Guisada

In the Dominican Republic, one of the most popular ways to cook beef is by making beef stew, or as we call it, carne de res guisada. This hearty dish is typically served alongside rice, salad, plantains, or yuca. For a truly authentic Dominican meal, we serve the Dominican flag, which consists of white rice, stewed beans, tostones (fried green plantains), and a fresh salad.

En español: Carne Guisada.

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)
pinch of salt  or 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 a 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 the 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, the 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 above 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

eBook by Mari available HERE.

Homemade Cornbread

This easy all-time favorite cornbread is the perfect side dish for baked meats, BBQs, chili, salads and alone for snacking. This recipe also makes a great cornbread for cornbread dressing.

En español: Pan de Maíz.

Baked as muffins, they're perfect for buffets.

This recipe is tested, recommended, and guaranteed! From my home bakery to yours.

This is an exclusive recipe from my home bakery collection, now available for you to enjoy. To access more information and purchase Mari's Banana Bread Recipe, simply click the "Buy Now" button below. Once your payment is processed, the recipe will be sent directly to your inbox.

BUY NOW

"I am come a light into the world, that whosoever believes in me should not abide in darkness. And if any man hear my words, and believe not, I judge him not: for I came not to judge the world, but to save the world." - John 12:46-47.

Chicken and Peppers Stir Fry

Chinese cuisine is revered around the globe, and one of the most popular dishes served in restaurants is chicken stir-fry. This recipe is one I'll make over and over again because of how quick it is to prepare and because it is delicious! You can serve it with rice or noodles. I served it the Dominican way, with "White Rice" and “plátanos maduros”. This time  I did not use soy sauce, but instead I let the meat brown well and by letting a brown coat form in the bottom of pan, when I poured the broth  it quickly became dark amber in color. This  advice is for those who do not like soy sauce (Chinese sauce). Enjoy!

 

(Recetas en español para: Pollo con Pimientos Estilo Stir Fry)

Recipe for Chicken and Peppers Stir Fry

Ingredients:

2 pounds boneless, skinless chicken breast, cut into 1 inch pieces

3 tablespoons vegetable oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup onion, diced

3 cups of hot chicken broth

2 teaspoons of garlic paste or to taste

Ground black pepper to taste

Salt to taste

1 tablespoon soy sauce

1 teaspoon powdered ginger

2 ½ tablespoons cornstarch + 3 tablespoons of cold water 

You could also add stir fried: broccoli mushrooms or carrots seasoned with pepper and garlic.

 

 

Instructions:
1. Season chicken with garlic and ground black pepper preferably let stand for 20 minutes. 
2. In a large skillet, heat the oil over medium-high heat. 

3. Add the chicken and cook for 4 to 5 minutes or until lightly browned.

4. Add the chopped peppers and onions, and cook an additional 2 minutes.

5. Combine hot broth, soy sauce, soy sauce and ginger. Add to chicken mixture and bring to a boil over medium-high heat. 

6. Stir in dissolved cornstarch in 3 tablespoons of cool water, stir fry for 2-4 minutes until mixture starts to bubble and thickens. 

Serve over cooked white rice or noodles. 

Notes:
a) If you prefer to add broccoli, mushrooms, carrots, stir fry them before you cook the meat, remove from wok or pan, begin with step 1 and add them later in step 4. 

b) If you do not have chicken broth at hand, you could bring to a boil one chicken bouillon with 3 ½ cups of water, and use this instead. 

 

"For we are God's workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do." - Ephesians - 2:10