Prep 10 mins
Cook 6 hrs
A slow cooked beef stew with traditional Puerto Rican flavor.
- 2 lbs stewing beef
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- olive oil
- 1⁄2 tablespoon sugar
- 2 tablespoons sofrito sauce
- 2 cups water
- 1⁄2 tablespoon adobo seasoning
- 1 (1/4 ounce) envelope sazon goya (con achiote)
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon Worcestershire sauce
- 4 medium potatoes, cut in large chunks
- 1 lb baby carrots
- 8 manzanilla olives
- 1⁄2 cup tomato sauce
- 1⁄4 cup red wine
- Mix flour, salt and pepper in freezer bag. Add stew beef and coat evenly. Add enough olive oil to cover the bottom of a large skillet over medium-low heat. Add sugar. When sugar caramelizes, add meat and brown on all sides. Remove beef from the skillet and place in the bottom of slow cooker. Add remaining ingredients and cover. Cook on low for 8-10 hours or high for 4-6 hours.
My family loved it! Will be making it again!
This is a great little stew. The flavor is fantastic, not overwhelming latin in flavor, but quite flavorful and colorful nonetheless. I used only 2 1/2 potatoes and that was more than enough for us. Also I used tiny manzanilla olives, so I put in about 1/4 cup of them. My only issue is with the cooking times. I cooked mine on high for 3 hours and the veg was still crisp. I cut my baby carrots in half lengthwise and used smaller chunks of potato too. I would say closer to 5 hours on high and 8 to 10 on low. I ended up finishing mine the next day in the oven for 2 hours at 350 to get the veg more tender. Once the cooking time is adjusted this is a stellar recipe so I cannot delete from the rating for that.