Puerto Rican Beef Stew (Carne Guisada) – Slow Cooker Recipe

Craving a rich, hearty, and soul-warming dinner? This Puerto Rican Beef Stew (Carne Guisada) is the ultimate comfort food, simmered low and slow until every bite melts in your mouth. Tender cubes of beef are seared with a touch of caramelized sugar for that deep, authentic flavor, then cooked with potatoes, sofrito, sazón, adobo, and vegetables in a savory tomato broth. The result is a mouthwatering stew that fills your kitchen with incredible aroma and tastes just like home in Puerto Rico.

Whether you make it in the slow cooker, crockpot, or on the stovetop, Carne Guisada is perfect for family dinners, Sunday gatherings, or meal prep that reheats beautifully. Pair it with fluffy white rice, tostones, or fresh bread and you’ve got a meal that’s both traditional and unforgettable.

Slow cooker beef stew Puerto Rican style

🥘 The Sugar Trick (Puerto Rican Style)

In Puerto Rican cooking, burning a little sugar in oil before adding the beef isn’t just for sweetness — it creates a deep caramelized flavor and gives the stew its rich brown color. This technique is called “dar color” and is a classic step in many Puerto Rican stews and rice dishes.

🇵🇷 Carne Guisada is Pure Comfort Food

Carne Guisada isn’t just a dish — it’s a cultural comfort food across Puerto Rico and the Caribbean. Families often make it on Sundays or holidays because it stretches to feed a crowd, pairs perfectly with rice, and fills the whole house with mouthwatering aroma while it simmers.

FAQs

❓

1. What is Carne Guisada?

Carne Guisada is a Puerto Rican beef stew made with sofrito, sazón, adobo, potatoes, and vegetables simmered until tender. It’s hearty, flavorful, and often served with white rice.

2. What’s the difference between Puerto Rican Carne Guisada and American beef stew?

Puerto Rican Carne Guisada uses sofrito, sazón, and adobo for its signature flavor, while American beef stew usually relies on herbs like thyme, bay leaves, and Worcestershire sauce.

3. Can I make Carne Guisada without a slow cooker?

Yes! You can cook it on the stovetop over medium-low heat for about 2 hours until the beef is fork-tender.

4. Why do you add sugar when searing the beef?

The spoonful of sugar caramelizes in the oil, adding color and depth of flavor to the stew — a traditional Puerto Rican cooking method.

5. What kind of beef is best for Carne Guisada?

London broil, chuck roast, or stewing beef cut into cubes work best since they become tender when cooked low and slow.

6. Can I prepare this recipe in advance?

Yes, you can prepare the sofrito and chopped vegetables ahead of time. The stew itself can be made a day before — it tastes even better the next day.

7. Can I freeze Puerto Rican beef stew?

Absolutely. Let the stew cool completely, then freeze in airtight containers for up to 3 months. Reheat gently on the stovetop.

8. How spicy is Carne Guisada?

It’s not naturally spicy, but you can add jalapeños or hot sauce if you prefer heat. Traditionally, it’s savory and mild.

9. Do I have to use sofrito?

Yes, sofrito is the flavor base of Puerto Rican cuisine. If you don’t have homemade, you can use store-bought or make a quick version with onion, garlic, peppers, cilantro, and tomatoes.

10. Can I use tomato paste instead of tomato sauce?

Yes. Both work — tomato paste will give a thicker, richer stew, while sauce makes it lighter.

11. What sides go well with Carne Guisada?

White rice is traditional, but you can also serve it with tostones (fried plantains), bread, or over mashed potatoes.

12. How do I make it gluten-free?

Simply skip the flour or replace it with cornstarch or gluten-free flour. The stew will still thicken nicely.

13. Can I make this recipe in an Instant Pot?

Yes. Use sauté mode for browning, then pressure cook on high for 35 minutes and allow natural release.

14. What’s the cooking time for Carne Guisada?

  • Slow cooker high: 4 hours

  • Slow cooker low: 8 hours

  • Stovetop: ~2 hours on medium-low

15. Is Carne Guisada healthy?

Yes. It’s protein-rich from beef, nutrient-dense with vegetables, and naturally dairy-free. Just watch the sodium from Adobo and Sazón if you’re on a low-sodium diet.

Make it

Puerto Rican Beef Stew (Carne Guisada) – Slow Cooker Recipe

Author: Kelvin’s Kitchen
Cuisine: Puerto Rican
Course: Main Dish
Servings: ~6–8
Cook Time: 4 hours (slow cooker high) or 8 hours (slow cooker low)

Ingredients

  • Olive oil (for searing)

  • 1 spoon sugar

  • 1 London broil beef roast, cut into cubes

  • 7 potatoes, peeled and cut

  • 2 large onions, chopped

  • 3 bell peppers, chopped

  • 2 celery stalks, chopped

  • Handful of cherry tomatoes

  • 1 cup tomato sauce (or tomato paste, your preference)

  • 2 tablespoons sofrito

  • 1 packet Sazón

  • 1 teaspoon Adobo (adjust to taste)

  • Black pepper, to taste

  • 2 tablespoons all-purpose flour

  • 4 cups beef broth

  • White pearl onions (add near the end so they don’t fall apart)

Instructions

  1. Preheat the Slow Cooker:

    • Set your Ninja Crockpot (or any slow cooker with stovetop function) to high heat.

  2. Caramelize Sugar & Sear Beef:

    • Add olive oil and 1 spoon of sugar.

    • Allow the sugar to burn slightly until golden brown.

    • Add the cubed beef and sear until browned on all sides.

  3. Season the Beef:

    • Sprinkle with ~1 teaspoon Adobo, black pepper to taste, and 1 packet of Sazón.

    • Stir in 2 tablespoons sofrito.

  4. Thicken the Base:

    • Add 2 tablespoons all-purpose flour, stirring to coat the beef.

    • Mix in 1 cup tomato sauce and 4 cups beef broth.

  5. Add Vegetables:

    • Stir in potatoes, onions, bell peppers, celery, and cherry tomatoes.

    • Mix everything well so vegetables are coated in sauce.

  6. Slow Cook:

    • Switch setting to slow cooker high for 4 hours.

    • OR set to slow cooker low for 8 hours if you’ll be out longer.

    • If cooking stovetop only: simmer on medium-low for ~2 hours.

  7. Add Pearl Onions Near the End:

    • At the 3½ hour mark (if cooking on high), stir in the white pearl onions.

    • Switch back to stovetop-high mode briefly to reduce excess liquid if desired.

  8. Finish & Serve:

    • Switch the setting to “warm” until ready to eat.

    • Serve hot with white rice or your favorite side dish.

Notes

  • Adding pearl onions at the end keeps them whole instead of disintegrating.

  • The caramelized sugar adds depth and color to the stew.

  • Cooking low and slow allows the beef to turn melt-in-your-mouth tender.

⏱ Cooking Times

  • Prep Time: 20 minutes

  • Cook Time (Slow Cooker High): 4 hours

  • Cook Time (Slow Cooker Low): 8 hours

  • Cook Time (Stovetop Medium-Low): ~2 hours

  • Total Time: ~4 hours 20 minutes (using high slow cooker setting)

📊 Nutrition Facts (per serving, ~1/8th of recipe)

  • Calories: ~395 kcal

  • Protein: 34 g

  • Carbohydrates: 28 g

  • Dietary Fiber: 4 g

  • Sugar: 6 g

  • Fat: 16 g

    • Saturated Fat: 5 g

  • Cholesterol: 85 mg

  • Sodium: ~880 mg (varies by Adobo/Sazón brands)

  • Potassium: ~970 mg

  • Vitamin A: 20% DV

  • Vitamin C: 60% DV

  • Calcium: 6% DV

  • Iron: 25% DV

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