Puerto Rican Beef Stew
Puerto Rican beef stew is an easy, comforting and flavorful dish the whole family will enjoy.
Ingredients
- 1 1/2 lbs stew meat
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1 packet of Sazon Goya with culantro and achiote
- 3/4 tbs Goya adobo
- 2 tbs olive oil
- 8 oz canned tomato sauce
- 2 bay leaves
- 1/3 cup manzanilla olives
- 1/2 cup sofrito
- 1 1/2 cup water
- 2 gold potatoes
- 3 whole carrots
Instructions
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Put the stew meat in a large bowl and season with the adobo. Mix well to make sure all the meat is coated.
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Heat up the olive oil in a skillet over medium heat.
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Once hot add half of the meat to the skillet. Brown for 2-3 minutes on each side. Then transfer to a plate.
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Repeat the above step with the remaining half of meat.
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Add the sofrito to the skillet and let cook for a couple of minutes.
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Then add the tomato sauce, onion powder, garlic powder, oregano, Sazon Goya with culantro and achiote, bay leaves, olives, browned stew meat and the water to the skillet.
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Bring to a boil then reduce heat to low and cover. Cook for two hours.
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While the stew is cooking go ahead and peel and chop the carrots. Then peel and dice the potatoes. Reserve the diced potatoes in water to prevent them from browning.
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After the stew has cooked for two hours add the carrots and the drained diced potatoes to the skillet. Cook for an additional 30 minutes or until the veggies have softened.
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Serve the stew with a side of white rice and enjoy.