Carne Guisada de Res
Carne Guisada en Olla de Presión (Pressure Cooker Beef Stew) is a traditional Latin American beef stew made with tender, juicy chunks of beef cooked quickly in a pressure cooker with onions, garlic, spices, and vegetables like potatoes and carrots.
Equipment
- Wooden spoon or spatula
Ingredients
- 1 kg boneless beef chuck-eye roast, trimmed of excess fat, cut into 1 ½-inch pieces
- 4 tablespoons olive oil , divided
- 3 large garlic , minced
- 1 tablespoon Knorr beef bouillon or kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried chimichurri seasoning ( Click here for our Homemade Dried Chimichurri seasoning recipe)
- 1 teaspoon ground turmeric
- 2 tablespoons annatto powder (achiote)
- 1 tablespoon dried oregano
- 1 large yellow onion , grated
- 1 green or red bell pepper , finely chopped
- 1 liter water (about 5 cups, more or less as needed)
- 2 ears corn, cut into 8 rounds
- 2 medium sweet potato , peeled and chopped
- 2 medium russet potatoes , peeled and chopped
- 2 medium carrots , peeled and chopped
- 400 g okra , stemmed
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons chopped green onions
- 3 tablespoons chopped parsley or cilantro
Instructions
- Heat 2 tablespoons of olive oil in a stovetop pressure cooker over medium-high heat. Add the garlic and sauté briefly until fragrant.
- Add the beef and cook over high heat, stirring frequently, until it begins to brown. Add the beef bouillon or salt, black pepper, chimichurri, turmeric, annatto, and oregano, and continue stirring until the meat is well coated and lightly browned.
- Add the grated onion and chopped bell pepper and sauté, stirring, for a few minutes. Add the water, scraping the bottom of the pot to release any browned bits. Add the corn rounds and bring to a boil.
- Close and lock the lid. Give it a quick rinse before closing; the moisture helps create a better seal so the pressure builds faster. Once the cooker reaches full pressure and begins releasing steam and making noise, cook for 20 minutes.
- Remove the cooker from the heat. Using a fork, carefully lift the valve to slowly release all the pressure.
- Once all the pressure has been released, carefully remove the lid, allowing the steam to escape away from you. Add the sweet potato, russet potatoes, and carrots, stirring to combine.
- Secure the lid again and return the cooker to heat until it reaches pressure and begins to make noise. As soon as pressure is reached, remove from the heat.
- Using a fork, carefully lift the valve to slowly release all the pressure.
- While the stew cooks, heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the okra and sauté for 3 to 5 minutes until lightly tender.
- Add the lemon juice, reduce the heat to medium, season with ½ teaspoon salt and ¼ teaspoon black pepper, and stir well.
- Carefully remove the lid, allowing the steam to escape away from you. Add the sautéed okra, green onions, and parsley. Taste and adjust seasoning to taste. Serve hot.
Notes
Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
Make ahead: This stew can be made 1 day in advance. The flavors deepen as it rests. Reheat gently on the stovetop or in the microwave.
Freezing: Let the stew cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat until warmed through.
Nutrition
Nutrition Facts
Carne Guisada de Res
Amount per Serving
Calories
340
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
11
g
Cholesterol
59
mg
20
%
Sodium
195
mg
8
%
Potassium
693
mg
20
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
17
g
34
%
Vitamin A
7622
IU
152
%
Vitamin C
26
mg
32
%
Calcium
78
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
