Carne Guisada - Puerto Rican Beef Stew
Carne Guisada is the Puerto Rican version of Beef Stew, with all the unique flavors that identify our cuisine. It is filling, satisfying, savory, and very high on the list of preferred meals. The best part is that the leftovers always taste even better on the following day. So, you might want to make an extra amount!

Ingredients: Wet Rub
2 lbs. boneless stewing beef
2 teaspoons salt
2 cloves of garlic
1/4 teaspoon dry oregano
1/2 teaspoon black pepper (the powder)
1 tablespoon white vinegar
1 tablespoon vegetable oil

Method:
Wash the meat. Remove the fat and "skins". Cut into 2" cubes. Using a mortar and pestle, crush together the garlic, oregano and black pepper. Add the vinegar and oil to this, mix well, and rub onto the cubes of meat thoroughly. Allow to rest for ½ hour (30 minutes) before beginning to cook the stew.

Ingredients: Cooking The Stew
1/2 cup of prepared Sofrito (see Recipes)
1 teaspoon of capers (alcaparras), chopped
12 pimiento-stuffed olives sliced
1/2 cup tomato sauce
3 tablespoons Achiote Tinted Oil
2 1/2 cups very hot water
4 or 5 medium potatoes, peeled and cut in pieces

Method:
Heat the oil on medium-high heat and sauté the beef pieces on all sides, until the pink is gone. This seals in the meat juices. Add the sofrito, capers, olives, and tomato sauce. Lower the heat to medium, and continue sautéing for another 3 or 4 minutes. Add the hot water and raise the heat to high until the pot begins to boil. Quickly reduce the heat to low, place a lid on the pot making sure to leave a space for the vapor to escape, and cook for 1½ hours. After the first 5 minutes, check and adjust the heat so that a steady simmer is maintained. Add the potato pieces and continue cooking for ½ hour more, until the meat and potatoes are tender, and the sauce thickens. During the last 5 to 10 minutes of cooking, check for the salt content, and adjust if necessary. You can add canned sweet peas, seedless raisins, and/or carrots, to make it your own creation.