Ingredients
Equipment
Instructions
- In a large bowl, toss the beef cubes with adobo, sazón, oregano, cumin, and black pepper until each piece is well-coated.
- Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef on all sides until a deep brown crust forms. Do not overcrowd the pan. Remove the beef and set it aside.
- Lower the heat to medium. Add the sofrito and cook, stirring frequently, for about 5 minutes until fragrant.
- Stir in the tomato sauce and cook for another 2 minutes. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Return the seared beef and bay leaves to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 90 minutes until the beef is starting to become tender.
- Add the potatoes and carrots. Stir, cover, and continue to simmer for another 45-60 minutes, until vegetables are tender and the beef is soft.
- Stir in the pimento-stuffed olives and fresh cilantro. Cook for 5 more minutes. Remove bay leaves before serving.
Notes
Flavor Tip: For the best flavor, make the stew a day in advance. The flavors will meld together and become even more delicious overnight.
Thickening Tip: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew during the last 5 minutes of cooking.
Thickening Tip: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew during the last 5 minutes of cooking.
