Description
A hearty beef stew with tender meat and flavorful vegetables.
Ingredients
Scale
- 2 pounds beef chuck roast or stew meat
- 1 cup sofrito
- 1 tablespoon adobo seasoning
- 1 packet sazon
- 1/2 cup tomato sauce
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 2 large carrots, sliced
- 1 bay leaf
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot and brown beef chunks on all sides. Set aside.
- In the same pot, sauté sofrito until fragrant. Add tomato sauce and cook for 2 more minutes.
- Return beef to the pot, add adobo, sazon, bay leaf, and pour in beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 2 hours.
- Add potatoes and carrots. Simmer uncovered for 30-40 minutes until veggies are tender.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
- This dish pairs well with crusty bread.
- Leftovers can be refrigerated and reheated.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg