Dominican beef stew

Dominican Beef Stew, known locally as “Carne Guisada Dominicana.” It’s a savory, comforting, and richly seasoned dish that’s a staple in Dominican kitchens—served with rice, tostones, or yuca.

Dominican Beef Stew (Carne Guisada Dominicana)

🍲 What to Expect:

Tender chunks of beef slow-simmered in a rich tomato-based sauce with Dominican herbs and spices, bell peppers, and onions. It’s deeply flavorful, comforting, and soul-satisfying.

🧺 Ingredients (Serves 4–6)

For the Meat:

• 2 lbs beef chuck or stewing beef, cut into 1½-inch cubes

• 1½ tsp adobo seasoning (or salt to taste)

• 1 tsp ground black pepper

• 1 tsp oregano (preferably Dominican oregano)

• 3–4 cloves garlic, minced or mashed

• Juice of 1 lime or 2 tbsp white vinegar

• 1 small red onion, sliced

• ½ green bell pepper, sliced

• ½ red bell pepper, sliced

• 2 tbsp soy sauce (optional but common)

• 1 tbsp tomato paste

• 2 tbsp vegetable oil

• 1 cup water or beef broth (more as needed)

Optional Add-ins:

• 1 small potato or carrot, chopped (adds body and heartiness)

• 1 sprig of cilantro or thyme

• 1 cubito (bouillon cube), optional for extra flavor

🔥 Instructions

1. Season the Meat (Traditional Marinade):

In a large bowl, combine beef with:

• Adobo (or salt), black pepper, oregano, garlic, lime/vinegar, and soy sauce.

• Add sliced onions and bell peppers.

• Cover and let marinate at least 30 minutes to overnight in the fridge.

2. Sear the Beef:

• Heat oil in a heavy-bottomed pot or caldero over medium-high heat.

• Remove beef from marinade (reserve the onions/peppers for later).

• Add beef cubes in batches; sear until browned on all sides (about 5–7 minutes).

• Return all the beef to the pot.

3. Build the Stew:

• Stir in tomato paste and sauté for 2 minutes to deepen flavor.

• Add back the marinated onions and peppers, and any leftover juices.

• Stir everything together, letting the vegetables soften a bit.

4. Simmer Low & Slow:

• Pour in water or broth just to cover the meat.

• Add bouillon cube, potato/carrots if using, and herbs.

• Bring to a boil, then reduce to a gentle simmer.

• Cover and cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and sauce is thickened.

  • Add water in small amounts if it dries out too quickly.

🍽️ Serve With:

• White rice (arroz blanco)

• Stewed red beans (habichuelas guisadas)

• Tostones (fried plantains)

• Avocado slices

• Yuca or mashed plantains (mangú)

💡 Tips:

• Dominican oregano has a slightly citrusy, more pungent flavor—use it if you can find it.

• For quicker prep, you can use a pressure cooker (30–35 minutes on high).

• Add a dash of sugar before browning the meat for that traditional caramelized flavor.

• Leftovers taste even better the next day!