Puerto Rican Beef Stew with Sofrito and Olives
By Leah Okonkwo
Prep
20 min
Cook
150 min
Total
170 min
Servings
6
Level
Easy
I make this Puerto Rican beef stew to serve six people for dinner․ Beef chuck is stewed with sofrito and tomato sauce and other vegetables‚ including potatoes and carrots‚ as well as olives‚ to a tender‚ flavorful consistency with a hint of saltiness from the olives․ Olives are a key ingredient in this recipe․
I brown my beef in a large Dutch oven and pat it dry before frying it in oil․ If you need to brown the beef in batches because of space in the Dutch oven‚ browning in batches helps ensure the cubes of beef don't steam instead of brown and adds flavor to the final sauce from browned beef particles left in the pan․
Once the onion is cooked‚ the garlic can cook for 1 minute․ Add sofrito and Sazón seasonings and oregano․ Cook the sofrito mixture for 2 to 3 minutes‚ stirring․ Add broth and bay leaf․ Bring to a boil‚ lower the heat right away‚ and cover and simmer over low heat until the meat starts to become tender․
POTATOES AND CARROTS need another covered cooking step to become tender without falling apart․ I take the bay leaf out before serving (I don't serve it with the dish) and add olives and cilantro for the last 5 minutes of cooking․ Beef is done when tender and easily shredded‚ and vegetables are tender but not broken up and coated with gravy․
Why you'll love this recipe
- Serves six with enough for dinner if you want to eat stew and rice․
- Beef chuck is very tender when cooked slowly for a long time․ The potatoes will stay in clear chunks․
- The salty olives season the dish and keep it from tasting bland․
- I prepare everything in one Dutch oven‚ including the searing and final 5 minutes with cilantro․
- Leftovers taste good reheated the following day if you want another bowl of stew․
- Red potatoes can be substituted for Yukon Gold potatoes if that's what you bought․
Ingredients
- •2 lbs beef chuck (cut into 1 to 1.5-inch cubes)
- •1 tbsp Adobo all-purpose seasoning (plus more to taste)
- •1 tbsp olive oil
- •1 large yellow onion (chopped)
- •4 cloves garlic (minced)
- •½ cup sofrito (store-bought or homemade)
- •8 oz tomato sauce
- •1 packet Sazón con Culantro y Achiote
- •1 tsp dried oregano
- •3 cups beef broth (plus more if needed)
- •1 bay leaf
- •1 ½ lbs Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- •3 large carrots (peeled and sliced)
- •½ cup pimento-stuffed green olives
- •¼ cup fresh cilantro (chopped)
- •salt (to taste)
- •freshly ground black pepper (to taste)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season them generously with the Adobo seasoning.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides, then remove it from the pot and set it aside.
- 3
Lower the heat to medium. Cook the onion until soft, about 5 minutes, then add the garlic and cook for 1 more minute until fragrant.
- 4
Stir in the sofrito, tomato sauce, Sazón, and oregano. Cook for 2 to 3 minutes.
- 5
Return the beef to the pot. Add the bay leaf and beef broth to cover the meat, bring it to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
- 6
Add the potatoes and carrots, stir, cover, and simmer for another 45 to 60 minutes until the beef and vegetables are tender.
- 7
Stir in the green olives and cilantro and cook for 5 more minutes. Remove the bay leaf, adjust with salt and pepper, and serve hot.
FAQ
Nutrition (per serving)
Calories
450
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