In a large caldero or pot, heat oil, add sofrito and culantro leaves.
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.
Add carrots, potatoes, celery and salt.
Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
Note: if more seasoning is needed you can add Adobo to taste.