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Puerto Rican Beef Stew
Puerto Rican Beef Stew
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Prep Time:
15 minutes
Cook Time:
250 minutes
Total Time:
265 minutes
Savory Puerto Rican beef stew with vegetables and spices cooked low and slow.
Ingredients:
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon ground black pepper
  • 2 pounds beef stew meat, cubed
  • 1 tablespoon olive oil, or more as needed
  • 0.5 tablespoon white sugar
  • 1 pound baby carrots
  • 3 medium potatoes, cut into chunks
  • 2 cups water
  • 0.5 cup tomato sauce
  • 0.25 cup red cooking wine
  • 8 Manzanilla olives
  • 2 tablespoons sofrito
  • 1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
  • 0.5 tablespoon adobo seasoning
  • 0.5 tablespoon soy sauce
  • 0.5 tablespoon Worcestershire sauce
Instructions:
  • Combine flour, salt, and pepper in a resealable plastic bag. Add the beef, seal the bag, and shake well to coat the beef evenly.
  • Warm a generous amount of olive oil in a large skillet over medium-low heat. Mix in sugar and caramelize for about 5 minutes until golden. Add the seasoned beef and sear until all sides are browned, 5 to 7 minutes. Transfer the beef to a slow cooker.
  • Combine carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce in the slow cooker and mix well.
  • Slow cook on Low for 8-10 hours or High for 4-6 hours until meat is fully cooked and vegetables are tender.

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