Puerto Rican Rabbit Stew Recipes

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PUERTO RICAN BEEF STEW



Puerto Rican Beef Stew image

A slow cooked beef stew called "carne guisada" is full of Puerto Rican flavor.

Provided by Michelle Molina

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 17

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef stew meat, cubed
1 tablespoon olive oil, or more as needed
½ tablespoon white sugar
1 pound baby carrots
3 medium potatoes, cut into chunks
2 cups water
½ cup tomato sauce
¼ cup red cooking wine
8 Manzanilla olives
2 tablespoons sofrito
1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
½ tablespoon adobo seasoning
½ tablespoon soy sauce
½ tablespoon Worcestershire sauce

Steps:

  • Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
  • Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
  • Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
  • Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 4 g, Protein 21.7 g, SaturatedFat 6.4 g, Sodium 1318.3 mg, Sugar 4.9 g

PUERTO RICAN STEW



Puerto Rican Stew image

I grew up eating my mom's Puerto Rican stew. I just tweaked it a little to make it a little healthier but with the same amazing taste!

Provided by Attainable Health

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups chicken broth
4 potatoes, unpeeled cut into chunks
2 chicken breasts, cut into chunks
1/2 onion, diced
1/2 red bell pepper, diced
4 tablespoons Spanish olives
4 tablespoons capers
4 cilantro
4 garlic cloves, crushed
4 teaspoons seasoning salt
2 tablespoons achiote oil
1 (8 ounce) can tomato sauce

Steps:

  • In a large pot place all ingredients except tomato sauce.
  • Bring to a boil.
  • Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
  • Notes:
  • Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
  • To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
  • The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
  • If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.

Nutrition Facts : Calories 370.2, Fat 9.8, SaturatedFat 2.6, Cholesterol 46.4, Sodium 1491.8, Carbohydrate 45.1, Fiber 6.7, Sugar 6.1, Protein 25.9

PUERTO RICAN BEEF STEW (CARNE GUISADA)



Puerto Rican Beef Stew (Carne Guisada) image

Make and share this Puerto Rican Beef Stew (Carne Guisada) recipe from Food.com.

Provided by l0ve2c00k

Categories     Stew

Time 2h45m

Yield 7 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
2 lbs trimmed beef top round steak, cut into 1 inch chunks
1/4 cup sofrito sauce (or to taste)
6 fresh cilantro leaves
4 cups water (or more)
1 beef bouillon cube
2 tablespoons vinegar
1/2 teaspoon whole dried oregano, crushed
2 bay leaves
1/2 cup tomato sauce
1 tablespoon salt
1/2 lb carrot, cut into rounds
1/2 lb potato, peeled and cubed
5 stalks celery, cut into rounds
salt (to taste)

Steps:

  • In a large caldero or pot, heat oil, add sofrito and culantro leaves.
  • Add meat and stir constantly, cook until meat looses red color. Add water and bouillon cube, bring to a boil. Add vinegar, oregano, bay leaves and tomato sauce. Reduce heat to low and cook.
  • Add carrots, potatoes, celery and salt.
  • Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
  • Note: if more seasoning is needed you can add Adobo to taste.
  • Serve with white rice.

Nutrition Facts : Calories 242.2, Fat 7.5, SaturatedFat 2.1, Cholesterol 71.4, Sodium 1364.3, Carbohydrate 10.8, Fiber 2.4, Sugar 3.2, Protein 31.2

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