Carne Guisada, or Latin Beef Stew, is a hearty and flavorful dish that’s perfect for a cozy dinner. With tender beef, diced potatoes, and a blend of aromatic spices, this stew is sure to warm you up on a chilly night.

Ingredients:

2 lbs beef stew meat, cut into 1-inch pieces
2 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 bell peppers, chopped
1 jalapeño pepper, seeded and chopped
1 can diced tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tbsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper, to taste
2 potatoes, peeled and diced
Fresh cilantro, chopped, for garnish

Directions:

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.

In the same pot, add the onion, garlic, bell peppers, and jalapeño pepper. Cook for 2-3 minutes until the onions are softened.

Add the canned tomatoes, beef broth, tomato paste, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir to combine.

Add the browned beef back into the pot and stir to combine. Add the diced potatoes and stir again.

Cover the pot and simmer for 1-2 hours, stirring occasionally, until the beef is tender and the potatoes are cooked through.

Serve hot, garnished with fresh cilantro. This stew is delicious with rice, beans, or warm tortillas. Enjoy!

Note: You can adjust the level of heat in this stew by adding more or less jalapeño pepper. For a milder version, you can leave it out altogether.

Carne Guisada (Latin Beef Stew): Cooking Tips

To save time, you can brown the beef in batches and set it aside while you cook the vegetables.

For a richer flavor, you can use bone-in beef stew meat instead of boneless.

If you don’t have canned tomatoes, you can use fresh tomatoes instead. Simply chop them and add them to the pot with a bit of water.

This stew tastes even better the next day, so feel free to make it ahead of time and reheat it when ready to serve.

Serve this stew with your favorite side dishes, such as rice, beans, or warm tortillas, to make it a complete meal.

Diasporican by Illyanna Maisonet is not just a cookbook, but a beautiful and deeply personal journey through the history and culture of Puerto Rican food. Maisonet’s passion for her family’s recipes and the island’s disappearing foodways is evident in every page of this stunning book.

The over 90 recipes included in Diasporican are not just delicious, but also tell a powerful story of Puerto Rico’s Stateside diaspora. From classic dishes like Tostones, Pernil, and Arroz con Gandules to more unique offerings such as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso, Maisonet showcases the ingenuity and diversity of Puerto Rican cuisine.

What sets Diasporican apart is Maisonet’s rigorous research and dedication to preserving the island’s flavor traditions. She traces the roots of Puerto Rican cuisine to the Taino, Spanish, African, and even United States’ cultures that created it. Through travel and food photography, Maisonet reveals how food connects us to family, history, conflict, and migration.

Not only is Diasporican a feast for the senses, but it also educates and inspires. It’s no wonder that this book was named one of the ten best cookbooks of the year by Simply Recipes and one of the best cookbooks of the year by The New York Times, Los Angeles Times, Saveur, Smithsonian Magazine, Delish, and Vice.

Diasporican is a must-have for anyone interested in Puerto Rican cuisine, food history, or just looking for delicious recipes that tell a powerful story.

José Andrés, chef, cookbook author, and founder of World Central Kitchen, describes it perfectly as “a delicious journey through purpose, place, and the power of food that you won’t want to miss.”

Looking for a delicious and flavorful chicken dish? Look no further than this Jamaican curry chicken recipe! Packed with the warm and aromatic flavors of Jamaican curry powder, allspice, and thyme, this dish is sure to please your taste buds. And with the added creaminess of coconut milk and the heat of scotch bonnet peppers, it’s the perfect balance of sweet and spicy.

This recipe is easy to make and can be customized to your liking with your choice of chicken cuts and spice levels. So why not give this Jamaican curry chicken recipe a try for your next dinner? It’s sure to impress!

Jamaican curry chicken recipe, you will need the following cooking utensils:

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Potato peeler (if using fresh potatoes)

Optional:

• Immersion blender (if you prefer a smoother sauce)

Ingredients:

• 2 lbs. chicken, cut into pieces
• 2 tbsp Jamaican curry powder
• 1 tsp allspice
• 1 tsp thyme
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 scotch bonnet pepper, chopped (optional)
• 2 tbsp vegetable oil
• 2 cups chicken broth
• 1 can coconut milk
• 2 potatoes, peeled and diced
• Salt and pepper, to taste

Directions:

1. In a bowl, mix together the Jamaican curry powder, allspice, and thyme. Season the chicken pieces with the spice mixture and set aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken pieces and brown on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the onion, garlic, ginger, and scotch bonnet pepper (if using). Cook for 2-3 minutes until the onions are softened.
4. Add the chicken broth and coconut milk to the pot and stir to combine. Bring the mixture to a simmer.
5. Add the chicken pieces back into the pot and stir to combine. Add the diced potatoes and season with salt and pepper.
6. Cover the pot and simmer for 30-40 minutes, until the chicken is cooked through and the potatoes are tender.
7. Serve hot with rice and peas or other Jamaican side dishes. Enjoy!

Experience the flavors of Jamaican cuisine beyond this recipe. Buy a Jamaican recipe book and take your taste buds on a culinary adventure!