Carne guisada is one of the most popular ways to prepare beef in Dominican cooking. Dominican beef stew is also a key player in La Bandera, the DR’s national dish of rice, red beans, and meat.

This recipe is one of my favorites because the meat becomes so tender and juicy, almost like a pot roast with Caribbean flavors. The peppers and onions added in at the end bring that extra bit of brightness that makes this dish irresistible!

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Why you’ll love this recipe

  • Authentic Dominican flavors. Dominican style beef stew soaks up all those flavors from the vegetables, sofrito, and sazon, bringing out that puro sabor!
  • Minimal Ingredients. Most of the ingredients you’ll need are probably already in your pantry, and the rest are basics like bell peppers, onion, garlic.
  • Only 4 Steps. Make carne de res guisada in 4 easy steps and enjoy delicious Dominican beef stew in under an hour!

Ingredients you’ll need

  • Beef chunks. Beef chuck, beef rounds, or beef stew chunks all work, just be sure to dice the meat into 1 inch pieces.
  • Garlic. I always use a mortar and pestle to crush my garlic and release those flavors.
  • Sofrito. Adds a depth of flavor to the stew.
  • Soy sauce. Helps tenderize the beef and adds flavor.
  • Sazon. For that signature Dominican flavor.
  • Adobo. The best all purpose seasoning you can get.
  • Oregano. Adds a little earthiness to the dish.
  • Lime juice. Helps tenderize the beef and brings a bit of citrus taste.
  • Olive oil. You can use any neutral oil you have on hand.
  • Brown sugar. Helps create that caramelization and a depth of flavor to the beef.
  • Bell pepper. Both green and red bell pepper bring a flavorful combo to the recipe, so use both if you can!
  • Onion. Yellow onion is my go to when cooking, but red and white onions work just the same.
  • Tomato paste. Some tomato paste to thicken the sauce and bring some depth, color, and richness to the stew.
black stewed beans dominican habichuelas negras recipe sofrito loisa


Loisa sofrito is made with fresh ingredients and brings sabor to anything you cook.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go.

imusa caldero pot dominican cooking

Recipe tips & tricks

  • Make sure the sugar caramelizes just right before adding the meat. Watch for that rich, dark brown color, but be careful not to burn it.
  • Keep the meat juicy! If you notice it drying out, add water bit by bit to the stew to maintain the right consistency.

Serving Tips

  • Serve with rice. The best way to eat carne de res guisada is with rice, either white, yellow, or moro de habichuelas.
  • Serve with mashed potatoes. This stew is delicious over mashed potatoes or even mashed yuca.

Storage tips

  • Store in the fridge for 2-3 days or freeze for 1-2 months. Defrost in the fridge or with the microwave. Reheat on the stovetop or in the microwave, adding water if needed, and a squeeze of lime juice to freshen the taste.

Common questions

What if I don’t have sofrito on hand?

Skip sofrito in the recipe. The dish will still be flavorful with onions, bell peppers, garlic, and lime. Sofrito adds depth of flavor, but it’s not essential for a delicious outcome.

Dominican Beef Stew (Carne De Res Guisada)

5 from 2 votes
Dominican beef stew is comforting and delicious, and it pairs perfectly with rice and beans to make La Bandera. Marinate the beef, let the sugars caramelize, and enjoy!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Dominican
Servings 3 servings


  • 1 lb beef chunks
  • 2 cloves garlic crushed
  • 1 tbsp sofrito
  • 1 tsp soy sauce
  • 1 tsp sazon
  • ½ tsp adobo
  • ½ tsp oregano
  • ½ lime juice
  • 2 tbsp olive oil
  • ½ tsp brown sugar
  • ¼ red bell pepper sliced
  • ¼ green bell pepper sliced
  • ¼ onion sliced
  • 1 tsp tomato paste
  • 1½-2 cups water


  • In a large bowl, add beef, garlic, sofrito, soy sauce, sazon, adobo, oregano, and lime. Mix and set aside, or marinate for up to 2 days.
  • In a large pot over medium-high heat, add oil and sugar. Once the sugar has caramelized, add marinated beef and cook uncovered for 5-8 minutes, or until the meat has browned and has absorbed most of its juices.
  • Add tomato paste and water to the pot. Reduce the heat to medium-low and cook covered for 25 minutes, or until the meat is tender.
  • Add the bell peppers and onions to the pot, cook covered for 10 minutes or until peppers and onions soften, and add a little water if it begins to dry out. Remove from heat and serve. Buen provecho!
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