Description
A traditional Puerto Rican beef stew with tender chunks of beef simmered in a rich tomato-based sauce with sofrito, olives, and potatoes.
Ingredients
2 lbs beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup sofrito (Puerto Rican seasoning base)
1 (8 oz) can tomato sauce
4 cups beef broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 lb potatoes, peeled and cut into chunks
1/2 cup pimento-stuffed green olives
1 tablespoon capers (optional)
2 tablespoons chopped fresh cilantro for garnish
Instructions
Step 1: Pat the beef cubes dry with paper towels and season with salt and pepper.
Step 2: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Step 3: Brown the beef in batches for 3-4 minutes per side, then remove and set aside.
Step 4: In the same pot, add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
Step 5: Stir in sofrito and cook for 1 minute until fragrant.
Step 6: Add tomato sauce, beef broth, bay leaves, oregano, cumin, black pepper, and salt. Stir well.
Step 7: Return the browned beef to the pot and bring to a boil.
Step 8: Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
Step 9: Add potatoes, olives, and capers (if using). Cover and simmer for 30 more minutes until potatoes are fork-tender.
Step 10: Remove bay leaves, garnish with fresh cilantro, and serve hot over rice.
- Prep Time: 20
- Cook Time: 120
- Category: Main Course
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 32g