Puerto Rican Beef Stew Recipe
Puerto Rican Beef Stew is a classic dish for slow cookers. It is a simple recipe, but it has a refined taste.The beef stew recipe combines beef with the true flavors of potatoes, carrots, and onions, creating a hearty meal that is delicious even with leftovers.
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds chuck or round roast (cut into 1/2" cubes or other stew meat)
- 2 teaspoons Adobo seasoning
- 1/4 cup sofrito
- 1 medium onion sliced
- 2 teaspoons Sazon seasoning with annatto
- 1 teaspoon powdered chicken bouillon
- 32 oz box unsalted beef broth
- 1/3 cup dry red wine like Merlot or Cabernet Sauvignon
- 1/2 cup tomato sauce low sodium is best
- 3 dried bay leaves or 1 fresh
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 10 pimento-stuffed olives
- 1 cup carrot, sliced into thick rings
- 1 cup diced potatoes
- 1-2 teaspoons red wine vinegar
Instructions
- Add 2 teaspoons of Adobo to the beef cubes before cooking.
- Add the olive oil to a Dutch oven over medium heat.
- Using 2-3 batches, sear the beef for 3-5 minutes per side, for a nice brown crust.
- Set aside the beef once it has been browned.
- To the pan, add the onions and sofrito.
- Using a wooden spoon, scrape the bottom of the pan to remove the brown bits.
- After adding the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves, and Italian seasoning, prepare the stew according to the package directions.
- Add the beef back to the mixture after the mixture comes to a boil.
- Once the sauce is simmering, stir it, cover it, and reduce the heat. Stir occasionally during the cooking of the Carne guisada for 2 hours.
- After adding the potatoes, carrots, and olives, cook for another 30 minutes.
- Carne guisada is ready when the carrots and potatoes are tender. Add the vinegar and season the stew to taste.
- You can add more salt if necessary using powdered chicken bouillon (it's super salty, so use sparingly).
- Salad, white rice, and tostones are all good accompaniments.
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