Carne Guisada (Caribbean Comfort Beef Stew)

Ingredients

• 1 lb beef stew meat (carne de guisar)
• 1 tbsp Spicy Caribbee Herbed Sea Salt
• ½ tsp Spicy Caribbee Sunsational Garlic
• ½ tsp Spicy Caribbee Mexican Oregano
• ¼ tsp Spicy Caribbee Ground Cumin
• 1 tsp Spicy Caribbee Smoked Paprika
• 2 tbsp extra virgin olive oil
• 2 tsp bacon fat or lard (optional)
• 1 small yellow onion, diced
• 1 cubanelle pepper, diced
• 2 culantro leaves, chopped
• 1 carrot, julienned
• 2 celery stalks, julienned
• 2 tbsp tomato paste
• 4 oz red cooking wine (dry wine)
• 32 oz beef stock
• 2 medium potatoes, peeled and cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• alcaparrado (green olives with capers and pimentos)

Instructions

1. Season the beef stew meat with the seasoned salt and set aside.
2.  Heat the olive oil and bacon fat (or lard) in a Dutch oven or heavy pot over high heat. Add the beef and sear for 5–6 minutes, turning occasionally, until browned.
3. Lower the heat slightly and add the garlic seasoning, oregano, cumin, and smoked paprika. Stir well so the spices coat the meat and cook for about 1 minute.
4. Stir in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color.
5.  Pour in the red cooking wine and scrape the bottom of the pot to release the browned bits.
6. Add the beef stock and bring the mixture to a boil over medium heat. Once boiling, cover the pot and reduce the heat to low. Simmer for about 1 hour, allowing the meat to become tender.
7. After about 45 minutes, add the potatoes to the pot and continue simmering.
   (Optional technique: potatoes can be fried until lightly golden before adding to the stew.)
8. Add the carrots, celery, onion, cubanelle pepper, and culantro. Cook for 15 minutes.
9. Add the sliced red and yellow bell peppers along with the alcaparrado. Cook for an additional 15 minutes, or until the vegetables are tender and the stew has thickened.
10. Serve with white rice and Spicy Caribbee Hot Sauce.

¡Buen Provecho!