Reviewed: Jun. 14, 2008

This dish competes with the "Mom and Pop" Puerto Rican joints in the area. My father was Puerto Rican so I grew up on this stuff...tastes just like my father used to make! Please post more recipes. :)

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 18, 2008

My kids loved it. It was very easy to prepare. I will definately make it again.

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Shonna

Cooking Level: Intermediate

Living In: Spring Grove, Pennsylvania, USA

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Reviewed: Mar. 16, 2008

My Puerto Rican boyfriend loved this! I followed the recipe exactly except I used chicken breast instead of stew meat. I served it with white rice and will definitely make this again.

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Megan

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Feb. 4, 2008

Just like my mom used to make. Loved it. A perfect recipe.

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RRIVERA192

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Reviewed: Jan. 22, 2008

This was good, I will be making this again.

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asmith212

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Reviewed: Jan. 3, 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.

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Gigi

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Nov. 27, 2007

This was delicious. I've been trying to cook more Puerto Rican meals for my husband since that is what he grew up with as a child. I used homemade sofrito sauce that I already had made. I didn't have potatoes so I could not add those, but it still turned out great. I browned the meat before adding it to the sauce mixture. The meat turned out so tender. I saved some for lunch tomorrow.

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Angela

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Nov. 26, 2007

I tried this recipe in the crock pot, and followed directions to the letter. I think my crock pot is on the large side, and I added water to cover the meat. I think it turned out a bit watery. I had never had "carne guisada" and wanted to try a new recipe for my Puerto Rican husband. It tastes like the good ol American version of beef stew, in my opinion.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Nov. 19, 2007

Ok...not the best I've ever had. Tender but a little dry. Next time I'll try the crock pot.....

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gatorgurl

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Reviewed: Nov. 14, 2007

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

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JENSMITH1099

Cooking Level: Expert

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Reviewed: Nov. 6, 2007

This was not like the Carne Guisada I am used to but it was really good!!! My kids even ate it and loved it. It was not even too spicy with the jalapenos.

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fryegal

Cooking Level: Intermediate

Living In: Garland, Texas, USA

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Reviewed: Oct. 19, 2007

Excellent change up from the standard pot roast. Enjoyed thoroughly.

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bigjimmf1

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Reviewed: Oct. 18, 2007

I used this recipe for the 1st time and it was delish!! Recommend for anyone!

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IliaMarie

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Bronx, New York, USA

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Reviewed: Sep. 26, 2007

Perfect!! I made this recently for my Puerto Rican husband and he said it was beyond good and very authentic..very similar to what he raised on. It's really good with the steamed rice (also on this site!).

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Spicydeene

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Newark, Delaware, USA

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Reviewed: 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.

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India520

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Reviewed: Sep. 1, 2007

This was superb. I also omitted the salt, and since my husband has high blood pressure and needs to reduce sodium, in future I'll reduce the adobo also. It was a big hit in our house. I used my Puerto Rican neighbour's home made sofrito that she kindly gave me.

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Annie

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Reviewed: Aug. 26, 2007

My hub gives this a 5; I'd give it 4.5-ish. It was really good, and reminded me of my Spanish missionary days. I used it as a way to use up some leftover roasted chicken, so really it was Pollo Guisado. :) I let the chicken "cook" for 30 min, and then added the potatoes for an additional 15-20 min on low. I added cilantro as a garnish, and I thought it really added to the dish, but my husband preferred it without. Overall, this was great!

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Pererau

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Jul. 19, 2007

SOOO GOOD!!I added a bit of cilantro at the end and it came out great. I didn't have any homeade sofrito but the frozen GOYA brand worked out just fine. I added some carrots along with the potatoes. Everyone loved it.

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NatalieNYC

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Reviewed: Jul. 18, 2007

Just like I have had in the past! I cooked without salt but ended up sprinkling it on because I like this dish a bit salty and it has always been that way when I have eaten it before. Meat was so tender and and I added 1 cup of carrots as well. Next time I'll add more potatoes and carrots because there seemed to be a lot of meat. I ate this over the steamed rice, delicious!

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