Moist Puerto Rican Beef Stew
A hearty Puerto Rican beef stew enriched with sofrito and spices, perfect for comforting meals.
Ingredients
Meat and Base
- 2 pounds chuck roast, cut into chunks
- 1 cup sofrito Fragrant blend of aromatic vegetables and herbs
- 1 packet sazón seasoning Ensure it's gluten-free if needed
- 1 can tomato sauce
Vegetables
- 3 pieces potatoes, peeled and diced
- 2 pieces carrots, sliced
Seasoning and Liquid
- to taste Salt and pepper Adjust to your preference
- Water or beef broth as needed Enough to cover ingredients
- 2 tablespoons Olive oil for browning
Instructions
Preparation
- Gather all the ingredients. Cut the chuck roast into bite-sized chunks and prepare your vegetables by peeling and dicing the potatoes and slicing the carrots.
Cooking
- Heat olive oil in a large pot over medium heat. Add the beef chunks and sear until browned on all sides, about 5 to 7 minutes.
- Remove the browned beef and set it aside on a plate.
- In the same pot, add sofrito and sauté for about 3 to 4 minutes.
- Return the beef to the pot, mixing it with the sofrito.
- Sprinkle in sazón seasoning and add the can of tomato sauce. Stir well.
- Add diced potatoes and sliced carrots to the pot.
- Pour in enough water or beef broth to cover all ingredients. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 2 hours.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. This stew can be frozen for up to 3 months.