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Puerto Rican Beef Stew

Puerto Rican Beef Stew Recipe

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless beef chuck, cut into 1 1/2-inch chunks
  • 2 tsp adobo seasoning
  • 1 packet sazón with achiote (about 1 tsp)
  • 3 tbsp olive oil, divided
  • 1/2 cup jarred or homemade sofrito
  • 1/4 cup tomato sauce
  • 1 tbsp tomato paste
  • 1 cup water or low-sodium beef broth
  • 2 medium Yukon Gold potatoes (about 12 oz), peeled and cut into 1-inch cubes
  • 2 medium carrots, peeled and sliced 1/2 inch thick
  • 1/3 cup pimiento-stuffed green olives
  • 1 tbsp capers, drained
  • 1 dried bay leaf
  • 1 tsp white vinegar

Method
 

  1. Pat the beef dry, season with adobo, and sear in batches in 2 tbsp oil over medium-high heat until deeply browned. Set aside.
  2. Lower heat to medium, add remaining oil, sofrito, sazón, and tomato paste. Cook 2 minutes, stirring, until fragrant and darkened.
  3. Stir in tomato sauce, water or broth, and bay leaf. Scrape up browned bits, return beef to the pot, and bring to a simmer.
  4. Cover and braise on low heat for 1 hr 15 min, stirring once, until beef is fork-tender.
  5. Add potatoes, carrots, olives, and capers. Cover and simmer 25 to 30 min until vegetables are tender.
  6. Remove bay leaf, stir in vinegar, adjust salt, and ladle over rice.

Notes

The stew tastes even better the next day, so it’s a great make-ahead meal. A splash of white vinegar right before serving brightens the whole pot, but you can use a squeeze of lime instead.