By: Franchesca Livraghi | @breakthrukitchen

If you love comfort food but want something with bold Latin flavors, this Carne Guisada with cheesy Yuca Mash is about to become your new go-to! Unlike the American-style beef stew with mashed potatoes, this version has juicy, tender beef simmered in a flavorful sauce with Loisa Sofrito and organic spices served over creamy, cheesy yuca mash that is full of richness and flavor. It’s easy enough for a weeknight but still feels special.

Latin take on beef stew and mash

This isn’t just beef stew with mashed potatoes dressed up with a little spice. This is a full-on Latin version of the classic comfort dish. Using Loisa Sofrito, Organic Adobo, and Organic Sazón gives the beef deep layers of flavor that make it taste like it has been cooking for hours even if you don’t have all day. 

The sauce is rich and soaks right into the cheesy yuca mash, which is totally different from your regular mashed potatoes. The texture is smoother, the flavor is bolder, and it pairs with the beef in a way that makes each bite comforting and exciting at the same time.

Mash fresh garlic and Loisa Organic Oregano in a pilón

One old school trick for building flavor is mashing fresh garlic with Loisa Organic Oregano in a pilón. Doing this might feel small, but it makes a huge difference by releasing all those aromatic oils and turning them into a paste that coats the beef perfectly. The smell alone is everything! 

How to get carne guisada super tender

The secret to amazing Carne Guisada is slow cooking and adding your liquids slowly. First, brown the beef to lock in flavor, then add water gradually and let it simmer slowly. Each time the liquid reduces, the meat absorbs even more flavor while breaking down to a tender texture. 

This method gives you beef that is juicy, soft, and melts in your mouth in every bite. Taking your time really pays off and the end result is exactly the kind of stew you’ll want to eat straight from the pot.

Use frozen yuca for easy creamy mash

If you’ve never cooked with yuca, it might seem intimidating, but using frozen yuca makes this mash super easy. This way you skip peeling the yuca, plus frozen yuca tends to cook up a little softer than fresh yuca when boiled.

Boil it in chicken broth with some Loisa Organic Adobo to get it super flavorful, then mash it with butter, heavy cream, and mozzarella until silky and smooth. This will give you a rich, creamy, and slightly cheesy mash, a huge step up from traditional mashed potatoes. The texture is smooth just like potato mash, but the flavor is bolder and earthier which gives that little extra twist that makes it uniquely Latin.