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Puerto Rican Canned Corned Beef Stew
Puerto Rican Canned Corned Beef Stew
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Create a comforting and flavorful weeknight stew using canned corned beef and pantry staples, perfect for a family meal.
Ingredients:
  • 1 small potato, peeled and cubed
  • 2 tablespoons olive oil
  • 0.5 cup sweet corn kernels
  • 2 tablespoons sofrito
  • 2 cloves garlic
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • 0.5 cup water
  • 1 (12 ounce) can corned beef
  • salt and ground black pepper to taste
Instructions:
  • Collect all the necessary ingredients.
  • In a small pot, bring water to a lively boil. Add the potato and cook without a lid until it's slightly tender, which should take about 5 minutes. Drain the potato.
  • In a large skillet or Dutch oven over medium-high heat, warm up the oil. Add in the drained potatoes, corn, sofrito, and garlic, stirring and cooking until fragrant, about 2 to 3 minutes.
  • Combine tomato sauce, oregano, and bay leaf in the pot. Stir and cook for 2 to 3 minutes until the flavors meld together.
  • Pour water into the pot and bring it to a boil. Lower the heat to medium-low and gently mix in the corned beef, cooking until warmed through for 6 to 8 minutes.

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