Carne Guisada III Recipe -
Carne Guisada III Recipe
  • READY IN hrs

Carne Guisada III

Recipe by  

"The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2005

This recipe was very good. I've learned from past experiences that Sazon and Adobo seasoning are basically seasoning salts. So using tomato sauce w/o salt is good, and/or omitting the extra salt "to taste" or even cutting the adobo seasoning in 1/4-1/2 the amount helps out. As a shortcut I boiled the meat for 30 min, then added the potatoes and cooked until tender; it turned out wonderful and saved me 30 min. This is definitely a keeper for the family.

Most Helpful Critical Review
Nov 14, 2007

This was good but definitely reduce the salt, made as the recipe is written it is WAY too salty.


169 Ratings

Nov 06, 2006

I made this in a slow cooker using the sofrito (also by fivebrig's), and homemade adobo seasoning. I let this cook about 6-7 hours, adding the potatoes the last hour. I used a chuck roast. This was wonderful with habichuelas guisadas and steamed calrose rice. Leftovers are going to be wonderful with some flour tortillas! I can't say thank you enough for sharing this! :)

Apr 12, 2006

I had never had Puerto Rican food before, and this was a perfect experience for me. I do, however, agree that it was salty. My Puerto Rican mother-in-law raved over it. I made it in my crock pot, as she suggested and the meat was simply falling apart tender. Will make it again and again.

Jan 03, 2008

Very good! I use a 12 oz. can of Coors Light in my carne guisada. It adds alot of flavor and tenderizes the meat.

Jul 28, 2011

I has 3 lbs of beef cubes that I had to use up and I wanted to make a delicious prican meal....FOUND IT! First thing I did was sear my adobo seasoned cubes in olive oil to brown all sides (about 15 min total stirring once they were browned). In the same pot I added about 1 cup of water and boiled the cubes for 45 min (kept adding water) and then turn down the heat and simmered for another 45 minutes. Doing that really tenderized my meat. Then I followed the directions exactly. Really flavorful!!! Just like my Mama used to make!!! BUEN PROVECHO!

Sep 20, 2007

Wow, I can't believe how close to my mom's beef stew this came! Very fast to put together. My husband complemented how flavorful it was. Only changes I made were that I first seared the beef on the stove (lightly seasoning the beef and coating with flour first--which helps to thinken the gravy), and I used low sodium beef broth in place of the water. My 6 year old is already requesting me to make it again soon.

Jul 07, 2010

Very good :) I added a carrot for some extra flavor and color. Easy on the salt, if you're not into saltiness. The seasonings already have salt.


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  • Calories
  • 677 kcal
  • 34%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 46.5 g
  • 72%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 44.6 g
  • 89%
  • Sodium
  • 971 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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