Carne Guisada with White Rice and Habichuelas Rosadas

Name: Carne Guisada with White Rice and Habichuelas Rosadas
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 3 servings
Cuisine: Puerto Rican
Ingredients: 1.5 pound beef chuck roast (cut into 1-inch cubes); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (freshly ground); 2 tablespoon olive oil; 1 green bell pepper (medium, diced and small, finely diced); 0.75 yellow onion (medium, diced and small, finely diced); 6 clove garlic (minced); 8 ounce tomato sauce; 2 cup beef broth; 1 teaspoon dried oregano; 0.5 teaspoon ground cumin; 1 package Sazón with achiote; 1 bay leaf; 1 potato (peeled and cubed); 1 carrot (peeled and sliced); 1.5 cup long grain white rice (uncooked); 15 ounce pink beans (drained and rinsed); 0.25 cup tomato sauce; 1 cup water (divided); 0.25 cup chicken broth; 1 tablespoon fresh cilantro (chopped)

A deeply flavorful Puerto Rican beef stew with tender potatoes and carrots, perfectly paired with fluffy white rice and creamy stewed pink beans.

Prep: 30 min
Cook: 1 hr 45 min
Total: 2 hr 15 min
Servings: 3
Cuisine: Puerto Rican
Difficulty: Easy
Cost: $9.07/serving

Dietary

Gluten-Free
Nut-Free
Dairy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound beef chuck roast (cut into 1-inch cubes)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (freshly ground)
2 tablespoon olive oil
1 green bell pepper (medium, diced and small, finely diced)
0.75 yellow onion (medium, diced and small, finely diced)
6 clove garlic (minced)
8 ounce tomato sauce
2 cup beef broth
1 teaspoon dried oregano
0.5 teaspoon ground cumin
1 package Sazón with achiote
1 bay leaf
1 potato (peeled and cubed)
1 carrot (peeled and sliced)
1.5 cup long grain white rice (uncooked)
15 ounce pink beans (drained and rinsed)
0.25 cup tomato sauce
1 cup water (divided)
0.25 cup chicken broth
1 tablespoon fresh cilantro (chopped)

Instructions

Season beef chuck cubes with 1/2 teaspoon salt and black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove beef and set aside.
Add remaining 1 tablespoon olive oil to the pot. Sauté diced green bell pepper, yellow onion, and 2 cloves of minced garlic for 5 minutes until softened.
Stir in 1 (8 ounce) can tomato sauce, beef broth, dried oregano, ground cumin, Sazón with achiote, and bay leaf. Return beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
After 1 hour, add cubed potato and sliced carrot to the beef stew. Continue to simmer, covered, for another 30 minutes, or until beef and vegetables are fork-tender. Remove bay leaf.
While the beef stew finishes, prepare the Habichuelas Rosadas: In a separate medium saucepan, heat 1 teaspoon of olive oil (from remaining amount if any, or use fresh). Sauté 0.5 small green bell pepper, 0.25 small yellow onion, and 2 cloves of minced garlic for 3 minutes.
Stir in 1/4 cup tomato sauce, drained pink beans, 1/2 cup water, 1/4 cup chicken broth, and the remaining 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 20-25 minutes, or until beans are tender and sauce has thickened. Stir in 1 tablespoon chopped fresh cilantro.
Prepare the white rice: In a medium saucepan, combine 1 1/2 cups long grain white rice, 1 1/2 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes until water is absorbed and rice is tender. Let stand for 5 minutes.
Serve Carne Guisada hot with fluffy white rice and a generous portion of Habichuelas Rosadas.

Notes

This stew's flavors deepen overnight, making it an excellent candidate for meal prepping. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 1200
Protein: 63.5 g
Carbohydrates: 125.5 g
Fat: 48 g
Fiber: 11.2 g
Sodium: 5579 mg
Saturated Fat: 17.6 g
Sugar: 11.3 g
Cholesterol: 142 mg