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RECIPE
14 INGREDIENTS12 STEPS1HR

Carne De Res Guisada - Dominican Beef Stew

4.9
10 Ratings
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In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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This is Dominican style beef stew perfect for a hearty meal. It's also how we make bistec encebollado if you leave out the tomato paste!
1HR
Total Time

In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 lb
Beef , cut
4 cloves
Garlic , crushed
1
Lime , juiced
1/2 Tbsp
Chicken Bouillon Powder
1/2 Tbsp
Onion Powder
2 Tbsp
Cooking Oil
1/2
Medium  Onion , sliced
1/2
Cubanelle Pepper , sliced
1/2
1/4 cup
Tomato Paste
to taste
Fresh Cilantro , chopped

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Nutrition Per Serving

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CALORIES
429
FAT
21.5 g
PROTEIN
48.7 g
CARBS
12.2 g

Cooking Instructions

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Step 1
Cut the Beef (2 pound) into 1 inch pieces.
Step 2
Juice the Lime (1).
Step 3
Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).
Step 4
In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
Step 5
In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
Step 6
When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
Step 7
Slice the Onion (1/2).
Step 8
Slice the Cubanelle Pepper (1/2).
Step 9
Slice the Red Bell Pepper (1/2).
Step 10
Chop the Fresh Cilantro (to taste).
Step 11
Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
Step 12
Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!

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Nutrition Per Serving
Calories
429
% Daily Value*
Fat
21.5 g
28%
Saturated Fat
6.4 g
32%
Trans Fat
0.6 g
--
Cholesterol
156.6 mg
52%
Carbohydrates
12.2 g
4%
Fiber
2.1 g
8%
Sugars
4.7 g
--
Protein
48.7 g
97%
Sodium
488.5 mg
21%
Vitamin D
0.2 µg
1%
Calcium
77.2 mg
6%
Iron
5.5 mg
31%
Potassium
963.4 mg
20%
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