Carne Guisada with Roasted Vegetables

Ingredients

• For the Carne Guisada 🥩
• 2 lbs beef chuck or stew meat, cubed 🥩
• 2 tbsp olive oil 🫒
• 1 cup onion, diced 🧅
• 0.5 cup green bell pepper, diced 🫑
• 0.5 cup red bell pepper, diced ❤️
• 4 garlic cloves, minced 🧄
• 2 tbsp sofrito (store-bought or homemade) 🍃
• 1 tsp dried oregano 🌿
• 0.5 tsp ground cumin 🥄
• 1 packet of Sazón with achiote 🧡
• 2 tbsp tomato paste or 1/2 cup tomato sauce 🍅
• 2 1/2 cups beef broth 🥣
• Salt and pepper to taste 🧂
• For the Roasted Vegetables 🍠🥕
• 1 large carrot, sliced 🥕
• 1 zucchini, sliced into half-moons 🥒
• 1 sweet potato, cubed 🍠
• 0.5 red onion, chopped 🧅
• 2 tbsp olive oil 🫒
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. 1Prepare the meat
2. 2Pat the beef dry with a paper towel and season with salt, pepper, and cumin. In a large pot or Dutch oven, heat olive oil over medium-high heat and brown the meat in batches. Remove and set aside.
3. 3Make the sofrito base
4. 4In the same pot, add a bit more oil if needed. Sauté the onions and peppers until softened (about 5 mins). Add garlic, sofrito, oregano, and Sazón. Stir until aromatic. Add tomato paste and mix well.
5. 5Simmer the stew
6. 6Return the meat to the pot. Add beef broth and bring to a simmer. Cover and reduce heat to low. Let it cook for 1.5 hours, stirring occasionally, until the meat is fork-tender and the sauce thickens.
7. 7Roast the vegetables
8. 8While the meat simmers, preheat oven to 425°F (220°C). Toss vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 mins, flipping halfway.
9. 9Assemble and serve
10. 10Serve a generous ladle of carne guisada with a side of roasted veggies. Optional: garnish with fresh cilantro 🌿 or a squeeze of lime 🍋 for brightness.