Beef stew was one of my favorite Puerto Rican dishes growing up.
Also known as “carne guisada” in Spanish, it’s a Latin-Caribbean dish traditionally made with beef chunks, potatoes, carrots, olives, tomato sauce and Puerto Rican spices including sazon, adobo, and homemade sofrito.
When I went plant-based, I took on the challenge of recreating the dish so it can remain a staple in my home.
Now, it’s a special dish that brings me so many fond memories and helps me connect to my roots, even while being plant-based.
What To Eat With Puerto Rican-Style Vegan “Beef” Stew
Because this recipe is packed with flavor, a pot of plain white rice is the perfect side dish.
How To Thicken The Stew
For a thicker stew, cook the stew for another few minutes without a lid This will help some for the liquid to reduce.
Additionally, you can make a slurry with either cornstarch or all-purpose flour.
In a small bowl, combine equal parts liquid with cornstarch/flour and whisk together until smooth and lump-free. Then, pour the slurry back into the stew.
In this recipe, I set aside 1 tablespoon of the stew’s liquid and combined it with 1 tablespoon of all-purpose flour. Once thoroughly mixed, I poured the slurry into the stew.
You can make more slurry if it’s not thick enough to your liking.
How To Make Tomato Sauce From Tomato Paste
This recipe uses 2 ounces of tomato paste and 2 ounces of water to create a quick and easy tomato sauce.
In a pinch, equal parts tomato paste and equal parts water will create the perfect tomato sauce. Simply whisk to combine until smooth and thick.
Tomato paste is an important ingredient in a stew. It’ll add that must-have umami flavor, some color, and it’ll help thicken up the stew.
- Season and taste as you go. If the stew needs more salt, add more sazon/adobo.
- I used mushroom broth, but you’re welcome to use your choice of vegetable broth.
- I chopped my carrots and potatoes in larger chunks because this is how I grow up eating them. But, you can cut them into smaller bite-sized pieces and cut the time to simmer.
How To Store
To reheat, simmer in a dutch oven until warm all the way through.
Tried out this Beefless “Beef” Stew recipe?
Beefless “Beef” Stew (Puerto Rican Style)
- Gardein Beefless Tips whole bag, 225 grams
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup sofrito
- 4 ounces tomato sauce
- 1 1/4 teaspoon sazon seasoning from Badia, with coriander & annatto
- 1 teaspoon adobo seasoning
- 2 bay leaves
- 2 cups carrots chopped into large chunks, 10 ounces
- 3 large red potatoes about 20 ounces
- 1/2 cup pimento-stuffed green olives
- 2 cups mushroom broth
- 1 cup water
- Add the Gardein Beefless Tips to a mixing bowl and add the all-purpose flour. Toss to coat.
- Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the Gardein Beefless Tips and cook on all sides until browned. About 10 minutes. Remove beefless tips and set them aside.
- Pour a bit of the mushroom broth into the pan to scrape any of the browned bits left behind. Pour the bits with the rest of the broth. Set aside.
- Add the carrots, red potatoes, pimento-stuffed green olives, mushroom broth, water, and Gardein beefless tips. Stir to combine. Cover with a lid and bring the stew to a boil. Once at a boil, reduce heat to a simmer for 10-15 minutes.
- Serve and garish with parsley (optional).
- To thicken the stew, remove 1/4 cup of the stew’s liquid and whisk 1 tablespoon of flour until thick and well-combined. Pour and stir the liquid back into the stew. Allow the stew to simmer for another minute without a lid.
- Check out my homemade sofrito recipe used in this dish.
- Store in the refrigerator in an air-tight container or reusable silicone bag for up to 4 days. It may also be stored in the freezer. To reheat, simmer in a dutch oven until warm all the way through.