Description
A rich and flavorful beef stew with sofrito and vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, cut into chunks
- 1 tablespoon adobo seasoning
- 1 cup sofrito
- 1 packet sazón with achiote
- 1 cup tomato sauce
- 4 cups beef broth
- 2 bay leaves
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and chopped
- 1/2 cup green olives
Instructions
- Heat olive oil in a large pot over medium-high heat. Season beef with adobo and brown in batches until golden. Remove and set aside.
- In the same pot, add sofrito and sauté for 3 to 4 minutes until fragrant.
- Stir in the sazón and tomato sauce and cook for 2 minutes to combine flavors.
- Return beef to the pot and pour in the beef broth to cover. Add bay leaves. Bring to a simmer, then cover and cook on low for 1 hour.
- Add carrots, potatoes, and olives to the pot. Simmer uncovered for another 30 to 40 minutes, until vegetables are tender and broth has slightly thickened.
- Taste and adjust seasoning if needed. Remove bay leaves and serve hot with rice or bread.
Notes
- This stew is perfect for a cozy family dinner.
- Serve with freshly made rice or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg