Delicious Dominican Cuisine

A Buen Tiempo... Buen Provecho! ;)

Dominican style Stewed Beef/Carne de Res Guisada

I must say that this recipe is not only a staple dish in Dominican culture, but it is also by far one of the favorites in my home.  The beef always comes out really tender, succulent and so flavorful!  It is a bit time consuming to make, but worth every second, trust me!

There is not much more I can say about this, the pictures will speak for themselves. 🙂

To make this recipe you will need the following ingredients:

2lbs Beef Chunks (I usually get beef chuck for stew, or you can buy a small pot roast and chop it up into large chunks)
1 tsp Salt
1/2 tsp Ground Black Pepper
1 tsp Oregano
~ 1/2 tsp Coriander
~ 1/2 tsp Cumin
1 Onion (red or white)
2 Aji Gustoso
1/2 – 1 Small Green Bell Pepper
1/2 – 1 Small Red Bell Pepper
1 Cup Fresh Cilantro
1/2 Cup Green Onions
3 Cloves Fresh Garlic
1 Lime
1 Cup Vino Tinto
1 – 2 tbsp Achiote Oil
2 tbsp Sugar
2 tbsp Vegetable Oil


I usually get the beef chunks that are used for stewing, however, if you’d like buy a small pot roast and cut it up into large chunks, the cook time will actually be faster with that cut of meat (usually the pot roast cut is more expensive though).

Let’s begin by cleaning the meat.  You can use lime juice instead, but I use some vinegar (1/2 cup or so) and add some water, let the beef soak in it for a few minutes (like 5),

Then give the meat a good rinse with fresh water,

Then drain it and put it in a container to season it.  I like to use ziploc bags for easy cleanup, then add 1 tsp of salt,

Add 1/2 tsp of ground pepper (I love to use the grinder because the pepper tastes so fresh),

Then add 1 tsp of oregano, you can use whole or ground (I am using whole today),

Then take the onion and cut it up to add to the beef, I usually cut it in slices, then add it to the beef,

Take the red bell pepper (you can use half of one instead of a whole one) and cut it into slices, then add it to the beef,

Take the green bell pepper (you can also use half instead of a whole one) and cut it into slices, then add it to the beef,

Take the aji gustoso, remove the seeds and mince it, then add it to the beef,

Then add about 1/2 tsp of ground cumin,

Then add about 1/2 tsp of ground coriander,

Take the garlic cloves and mince or mash them (I love to mash mine in a pilon), then add it to the beef,

Then add 1 cup of vino tinto,

I like to use the brand “Caballo blanco” since it’s relatively easy to find in the the local Spanish grocery stores,

However, if you can’t find this, I recommend you use the manischewitz wine because it tastes very similar.


Then add the juice of one large lime (or 2 small limes),

Then add the cilantro,

Take the green onions, chop them up and add to the beef,

Then add a couple of tablespoons of achiote oil (aceite de bija),

Now mix everything together with a spoon and seal up the bag or cover the marinated beef and let it hang out for a few hours in the fridge, overnight would be best,

After letting it marinate for a few hours comes the fun part… Cooking time! 🙂

Take the beef and separate it from the marinade, but save the vegetables and the liquid, we will use that later on,

Take a medium size pot put the heat on high, then add about 2 tablespoons of vegetable oil and 2 tablespoons of sugar,

Let the sugar melt,

Keep an eye on it so it doesn’t burn, you want it to get dark brown, not black, if it gets black you are going to have to start over,

Then add the beef to the pot, you will hear a very LOUD sizzle and that is normal, just be careful so you are not splattered with hot grease, cover the pot and let it cook for about 5 minutes,

Let it cook for about 5 minutes, then take a large spoon and stir the beef around,

As the beef cooks, it will release liquid, put the lid on and let it cook down until the liquid reduces down, stirring on occassion,

After the liquid reduces, the meat will start to “fry” in the oil and get darker.  Let it fry for a couple of minutes, just keep an eye on it so it doesn’t burn,

Then add the vegetables and liquid from the marinade and stir,

Cover the pot, put the heat on medium and let it cook for about 30 – 45 minutes until the beef is soft (uncover and stir every 10 minutes), the liquid will reduce down and the flavors will concentrate.  If for some reason the liquid reduces down and the beef is still not soft, add a little water and let it continue to cook, just remember to keep the heat on medium,

After the beef is tender, turn off the heat and serve.  I recommend you serve it with some white rice and a side of beans, yum!

Buen provecho! 😉



6 ResponsesLeave one →

  1. Estefania

     /  April 15, 2013

    Te acuerdas k me mandaste esta misma receta pero para el chivo?, dejame decirte k me kedo muy bueno lo unico malo k la carne del chivo era muy dura y se demoro mucho en cocinarse le tube k agregar agua un par de veces para k se hablande bien.
    Fue todo un exito y lo acompañe con arroz blanco habichuelas rojas y ensalada de papas con remolacha, mi novio me dijo k ya si x lo menos nos mudamos el no se va a morir de hambre gracias a tus recetas lmao

    • Janet O.

       /  April 16, 2013

      Me alegro que quedo rico, el chivo es un poco mas complicado de cocinar que la carne de res pero con el sazon adecuado es un platillo delicioso. Me alegro que el blog te ha sido util para cocinarle a tu novio. 🙂
      – Janet

  2. Shelley

     /  April 28, 2013

    This receipe was a hit in my house especially with my picky eater son. We love some of your other receipes which have been hits at my home. I recommend your site to all my friends. Keep up the great work. Do you have any receipes for fish (example tilapia) besides the one you have posted and chicken gizzard? Thanks!!!!!

    • Janet O.

       /  April 28, 2013

      I am glad you enjoyed the recipe and are getting good use of the blog. 🙂 I do have more recipes for fish (that would work with tilapia) and gizzards. I will put them on my priority list, unless you’d like me to email you ideas.
      – Janet

  3. Shelley

     /  April 29, 2013

    If you could email me some that would be great. My husband loves those two items and I really want to impress him with new dishes. Thank you for a great job and for all your help. Your receipes have been my savior

  4. Jackie

     /  September 18, 2013

    This recipe is great! I’ve made it several times and have also used it with pork for stew and pork spareribs… and they all come out delicious! I also made a batch of the achiote oil, and its great! Used it to make yellow rice yesterday too. Would love to see a few more seafood recipes. My husband loves seafood, and apart from shrimp and tilapia, I just don’t know what to do with fish! Thank you!


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