Puerto Rican carne guisada
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Puerto Rican braised beef stew with potatoes, pepper, olives and homemade sofrito.
6 servingsFinal yield 3,470 g
Ingredients
- 1,000 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
- 750 gPotatoes, flesh and skin, raw
- 220 gOnions, raw
- 220 gPeppers, sweet, green, raw
- 30 gGarlic, raw
- 500 gTomato sauce, canned, no salt added
- 100 gOlives, green
- 900 gBeverages, water, tap, drinking
- 30 gOil, olive, salad or cooking
- 7 gSalt, table
Method
- Cut beef into 3 cm cubes; chop onion, pepper and garlic into sofrito, and cut potatoes into large pieces.
- Fry beef in 30 g oil at 180 °C for 8 minutes. Add sofrito and fry 5 minutes.
- Add the tomato sauce, olives, 900 g water and salt; braise covered for 70 minutes at 95 °C until the beef is tender.
- Add potatoes and braise 20 minutes more. Serve with all stew juices.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,774.4 kcal
- Protein
- 220 g
- Fat
- 233.9 g
- Total carbohydrate (by difference)
- 202.2 g
- Total dietary fibre (USDA)
- 34.7 g
- Saturated fatty acids
- 81.7 g
- Sodium
- 5,056.2 mg
- Salt (sodium × 2.5)
- 12.6 g
Per serving
- Energy
- 629.1 kcal
- Protein
- 36.7 g
- Fat
- 39 g
- Total carbohydrate (by difference)
- 33.7 g
- Total dietary fibre (USDA)
- 5.8 g
- Saturated fatty acids
- 13.6 g
- Sodium
- 842.7 mg
- Salt (sodium × 2.5)
- 2.1 g
Per 100 g of finished food
- Energy
- 108.8 kcal
- Protein
- 6.3 g
- Fat
- 6.7 g
- Total carbohydrate (by difference)
- 5.8 g
- Total dietary fibre (USDA)
- 1 g
- Saturated fatty acids
- 2.4 g
- Sodium
- 145.7 mg
- Salt (sodium × 2.5)
- 0.36 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal