Carne Guisada – Dominican Style Beef Stew
Carne Guisada is a traditional Dominican beef stew that has been a staple in homes for generations. It is a slow-cooked dish, full of flavor, and deeply rooted in the culinary history of the Dominican Republic. Like many dishes from the island, Carne Guisada draws influence from the blending of cultures: indigenous Taíno, Spanish colonizers, and African slaves. This combination of influences helped create a stew that’s unique to the Dominican Republic.
Although it shares similarities with American beef stew, there are key differences. The biggest one is the use of local ingredients in the Dominican version. Instead of using potatoes and carrots, Carne Guisada often features, peppers, and local herbs. The spices and seasoning also differ, reflecting the island’s preference for bold and dynamic flavors.
Another important aspect is the texture and cooking method. While American beef stew often has a thicker, gravy-like consistency, Carne Guisada leans toward a more broth-based sauce, perfect for serving with rice. It’s common to find it paired with sides like rice, beans, or tostones, highlighting the Dominican preference for hearty, filling meals that bring families together.
What is the difference between Dominican Carne Guisada (Beef Stew) and Dominican Bistec Encebollado (Steak and Onions)?
The key difference between Dominican Carne Guisada (beef stew) and Bistec Encebollado (steak and onions) lies in the preparation and the type of dish they represent.
- Carne Guisada (Beef Stew):
- Carne Guisada is a slow-cooked, braised beef dish where beef chunks are stewed with a variety of seasonings.
- This dish is saucy, perfect for soaking up with rice, served with plantains.
- Bistec Encebollado (Steak and Onions):
- Bistec Encebollado, on the other hand, is a pan-seared steak topped with sautéed onions. The beef is typically marinated beforehand with lime, garlic, and other spices, and then quickly cooked in a skillet.
- Unlike Carne Guisada, the dish is not stewed or saucy. It’s more of a quick-cooking, pan-fried steak dish with a light onion sauce.
Here is my Bistec Encebollado/Dominican Steak and Onions recipe:
Bistec Encebollado/Dominican Steak & Onions
Carne Guisada – Dominican Beef Stew
Ingredients
- 2-3 lbs beef I used petite sirloin
- 3 tbsp Adobo I used Loisa brand
- 2 tsp onion powder
- black pepper to taste
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tsp oregano
- 2 tbsp minced garlic
- 3 tbsp mazola corn oil canola or vegetable oil are ok too
- 1/2 red bell pepper sliced
- 1/2 yellow or green pepper sliced
- chopped cilantro to taste
- 4 tsp tomato paste
Instructions
- Prep the beef by cutting into 1 inch pieces.
- Prep vegetables.
- In a large bowl, add beef and season with adobo, onion powder, black pepper, lime juice, soy sauce, oregano and minced garlic.
- Stir until all the ingredients are well blended. Marinate overnight or for at least 2 hours.
- In a large skillet, over medium high heat, add oil.
- Once oil is hot, add beef and cook uncovered for about 8 minutes, turning the beef halfway. Add the leftover seasoning liquid.
- Add warm water if it is drying out as you go.
- Lower to medium heat and continue to add bits of warm water if the beef is drying out.
- After about 40 minutes, add the peppers, onions and chopped cilantro. Stir well. Add tomato paste and about a 1/4 cup water. Cover and cook for about 10 to 15 minutes. Adding bits of water if its drying out.
- Now you are ready to serve! I love it with white rice and plantains, either green or yellow fried.