Ingredient List
- 2.5 lb beef stew meat (chuck or round roast), diced in 0.5-inch cubes
- 32 oz unsalted beef broth
- 0.5 cup tomato paste
- 0.33 cup dry red wine (merlot or cabernet)
- 0.25 cup sofrito
- 1 cup potato chunks
- 1 cup sliced carrots
- 1 medium sliced onion
- 1 Tbsp olive oil
- 10 pimento-stuffed olives
- 3 tsp beef or chicken bouillon
- 2 tsp adobo seasoning blend
- 2 tsp sazon with annatto
- 2 tsp red wine vinegar (or apple cider vinegar)
- 0.5 tsp dried Italian seasoning (or oregano)
- 3 dried bay leaves (or 1 fresh)
- salt and black pepper to taste
| Preparation Time | 15-20 minutes |
| Cooking Time | 150-180 minutes |
| Total Time | 165-200 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Season beef cubes with 2 teaspoons Adobo seasoning, then sear in batches in a heated Dutch oven with olive oil for 3-5 minutes per side until browned. Remove and set aside.
- Add onions and sofrito to the same pan, scraping the bottom to release browned bits.
- Pour in Sazon, chicken bouillon, beef broth, red wine, tomato sauce, bay leaves, and Italian seasoning. Stir and bring to a boil.
- Return beef to pan, cover, and reduce heat to simmer. Cook for 2 hours, stirring occasionally.
- Mix in potatoes, carrots, and olives. Continue cooking for 30 minutes until vegetables are tender.
- Stir in vinegar and adjust seasoning with bouillon or salt if needed. Serve with white rice, tostones, and salad.
