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

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

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, sazon, adobo, and vegetables in a savory tomato broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Slow cooker high: 4 hours
  • Slow cooker low: 8 hours
  • Stovetop: ~2 hours on medium-low

Method
 

  1. Preheat the Slow Cooker:Set your Ninja Crockpot (or any slow cooker with stovetop function) to high heat.
  2. Set your Ninja Crockpot (or any slow cooker with stovetop function) to high heat.
  3. 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.
  4. Add olive oil and 1 spoon of sugar.
  5. Allow the sugar to burn slightly until golden brown.
  6. Add the cubed beef and sear until browned on all sides.
  7. Season the Beef:Sprinkle with ~1 teaspoon Adobo, black pepper to taste, and 1 packet of Sazón.Stir in 2 tablespoons sofrito.
  8. Sprinkle with ~1 teaspoon Adobo, black pepper to taste, and 1 packet of Sazón.
  9. Stir in 2 tablespoons sofrito.
  10. 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.
  11. Add 2 tablespoons all-purpose flour, stirring to coat the beef.
  12. Mix in 1 cup tomato sauce and 4 cups beef broth.
  13. Add Vegetables:Stir in potatoes, onions, bell peppers, celery, and cherry tomatoes.Mix everything well so vegetables are coated in sauce.
  14. Stir in potatoes, onions, bell peppers, celery, and cherry tomatoes.
  15. Mix everything well so vegetables are coated in sauce.
  16. 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.
  17. Switch setting to slow cooker high for 4 hours.
  18. OR set to slow cooker low for 8 hours if you’ll be out longer.
  19. If cooking stovetop only: simmer on medium-low for ~2 hours.
  20. 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.
  21. At the 3½ hour mark (if cooking on high), stir in the white pearl onions.
  22. Switch back to stovetop-high mode briefly to reduce excess liquid if desired.
  23. Finish & Serve:Switch the setting to “warm” until ready to eat.Serve hot with white rice or your favorite side dish.
  24. Switch the setting to “warm” until ready to eat.
  25. Serve hot with white rice or your favorite side dish.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.