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Carne Guisada Dominicana (Dominican Beef Stew)
2 h 45 minServes 6Nutri-Score C€€
C
2 h 45 min
2 h 45 minCarne Guisada Dominicana (Dominican Beef Stew)
what you need
Ingredients
beef stew meat (cut into chunks)Meat1.2 kg
cubanelle pepper (seeded, chopped)Produce1 piece- red bell pepper (seeded, chopped)Produce1 piece
- green bell pepper (seeded, chopped)Produce1 piece
red onion (peeled, chopped)Produce1 piece
garlic (peeled)Produce6 pieces- fresh cilantro (leaves and tender stems)Produce20 g
Dominican oreganoSpices5 g
olives (drained)Pantry60 g- brown sugarPantry15 g
- oilPantry30 ml
tomato pastePantry60 g
red wineBeverages240 ml
waterOther1 litre
salt (to taste)Spices8 g
per serving
Nutrition
392kcal
- Carbs
- 8 g
- Proteins
- 42 g
- Fat
- 22 g
what you’ll use
Tools
Blender
Dutch oven
Mixing bowl
step by step
Method
- Step 1
Blend the sofrito
- Blend the cubanelle pepper, red bell pepper, green bell pepper, red onion, garlic, cilantro and Dominican oregano with a little water until smooth.
- Step 2
Marinate the beef
- Pour the blended sofrito over the beef and mix well.
- Cover and refrigerate to marinate for a few hours or overnight.
- Step 3
Brown the meat
- Add the brown sugar to a little oil in a pot and let it brown.
- Add the meat and do not move it for the first 5 min to allow it to brown.
- Let the juices dry up.
- Step 4
Build the sauce
- Add the tomato paste and stir.
- Add the leftover seasoning and vegetables with a whole lot of water.
- Add enough water to cover the meat, then add the red wine and the olives.
- Step 5
Simmer until tender
- Let it come to a boil, then taste and add salt if needed.
- Cover and cook on medium to low heat until the meat is tender.
- Halfway through, uncover and add water if needed, then cover again.
- Step 6
Thicken and serve
- Boil for the last 5 min on high heat to thicken the sauce.
- Serve and enjoy.
most cooked first