Puerto Rican Beef Stew (Carne Guisada)

This is my favorite stew. Back home it is served with grainy, yummy white rice.

• Ready In: 2 hrs 45 mins
• Serves: 7

Ingredients

• 1  tablespoon  vegetable oil
• 2  lbs  trimmed beef top round steak, cut into 1 inch chunks
• 1⁄4 cup  sofrito sauce (or to taste)
• 6  fresh cilantro leaves
• 4  cups water (or more)
• 1  beef bouillon cube
• 2  tablespoons vinegar
• 1⁄2 teaspoon  whole dried oregano, crushed
• 2  bay leaves
• 1⁄2 cup tomato sauce
• 1  tablespoon salt
• 1⁄2 lb carrot, cut into rounds
• 1⁄2 lb potato, peeled and cubed
• 5  stalks celery, cut into rounds
•  salt (to taste)

Directions

1. In a large caldero or pot, heat oil, add sofrito and culantro leaves.
2. Add meat and stir constantly, cook until meat looses red color. Add water and bouillon cube, bring to a boil. Add vinegar, oregano, bay leaves and tomato sauce. Reduce heat to low and cook.
3. Add carrots, potatoes, celery and salt.
4. Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
5. Note: if more seasoning is needed you can add Adobo to taste.
6. Serve with white rice.