Rich Carne Guisada with White Rice and Steamed Yuca

Name: Rich Carne Guisada with White Rice and Steamed Yuca
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 3 pound beef stew meat (cut into 1 1/2-inch cubes); 2 tablespoon olive oil; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 package sazon con achiote; 2 teaspoon salt; 1 teaspoon black pepper; 1 yellow onion (large, chopped); 1 green bell pepper (large, chopped); 6 clove garlic (minced); 0.5 cup fresh cilantro (chopped); 15 ounce tomato sauce; 3 cup beef broth; 2 bay leaves; 3 potatoes (medium, peeled and cut into 1-inch chunks); 1 cup pitted green olives (sliced); 3 cup long-grain white rice (uncooked); 6 cup water; 2 pound yuca (frozen)

Fork-tender beef chunks stewed in a rich, savory tomato-based sauce with potatoes and green olives, served with fluffy white rice and soft steamed yuca.

Prep: 40 min
Cook: 2 hr 30 min
Total: 3 hr 10 min
Servings: 8
Cuisine: Puerto Rican
Difficulty: Medium

Dietary

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

Ingredients

3 pound beef stew meat (cut into 1 1/2-inch cubes)
2 tablespoon olive oil
1 tablespoon dried oregano
1 tablespoon ground cumin
1 package sazon con achiote
2 teaspoon salt
1 teaspoon black pepper
1 yellow onion (large, chopped)
1 green bell pepper (large, chopped)
6 clove garlic (minced)
0.5 cup fresh cilantro (chopped)
15 ounce tomato sauce
3 cup beef broth
2 bay leaves
3 potatoes (medium, peeled and cut into 1-inch chunks)
1 cup pitted green olives (sliced)
3 cup long-grain white rice (uncooked)
6 cup water
2 pound yuca (frozen)

Instructions

Pat the beef stew meat dry with paper towels. In a large bowl, toss the beef with dried oregano, ground cumin, sazon con achiote, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Reduce heat to medium. Add the yellow onion, green bell pepper, and minced garlic to the pot. Sauté for 7-10 minutes until softened and fragrant.
Stir in the fresh cilantro, tomato sauce, beef broth, and bay leaves. Scrape up any browned bits from the bottom of the pot. Return the beef to the pot.
Bring to a simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, or until the beef is tender. Stir occasionally.
Add the diced potatoes and sliced green olives to the pot. Stir gently and continue to simmer, covered, for another 30 minutes, or until potatoes are fork-tender. Remove bay leaves. Taste and adjust seasoning with remaining salt and black pepper if needed.
While the Carne Guisada finishes, cook the White Rice. In a medium pot with a tight-fitting lid, combine the 3 cups long-grain white rice, 6 cups water, and 1 teaspoon salt. Bring to a boil over high heat.
Once boiling, reduce heat to the lowest setting, stir once, cover tightly, and cook for 20 minutes without lifting the lid. Remove from heat and let stand, covered, for another 5 minutes. Fluff with a fork before serving.
For the Steamed Yuca, place the frozen yuca pieces in a large pot or steamer basket. Add enough water to cover the yuca or reach just below the steamer basket. Bring to a boil, then reduce heat to medium-low, cover, and simmer or steam for 25-30 minutes, or until the yuca is very tender.
Drain the yuca and serve immediately with the Carne Guisada and white rice.

Notes

This stew tastes even better the next day, making it perfect for meal prepping. Ensure the yuca is very tender for the best texture; it should be easily pierced with a fork.

Nutrition (per serving)

Calories: 750
Protein: 48 g
Carbohydrates: 85 g
Fat: 25 g
Fiber: 9 g
Sodium: 1300 mg
Saturated Fat: 9 g
Sugar: 5 g
Cholesterol: 120 mg