Craving a comforting, flavorful meal that transports you to the sunny shores of Puerto Rico? Look no further! This easy Puerto Rican beef stew recipe is packed with tender beef, vibrant vegetables, and a rich, savory broth that will have you licking your plate clean. Perfect for a cozy weeknight dinner or a special occasion, this recipe is surprisingly simple to make, even for beginner cooks. Get ready to experience the magic of homemade cooking with this delicious dish!
Ingredients: A Symphony of Flavors
This recipe serves 4-6 people. Adjust quantities as needed.
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 cup water
- 1 tbsp adobo seasoning (Puerto Rican style)
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 bay leaves
- 1 medium potato, peeled and cubed
- 1 medium carrot, peeled and chopped
- 1 cup green olives, sliced (optional)
- 1/2 cup sofrito (see note below) – Optional but highly recommended
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
Note: Sofrito is a flavorful base for many Latin American dishes. You can easily make your own by blending together onions, garlic, cilantro, green bell peppers, and aji dulce peppers (if available). Alternatively, you can find pre-made sofrito in most Latin American grocery stores.
Step-by-Step Instructions: Your Culinary Journey Begins
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Brown the beef: Season the beef cubes generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. This step helps develop a richer flavor. Set aside the browned beef.
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Sauté the aromatics: Add the chopped onion and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and sofrito (if using) and cook for another minute until fragrant.
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Build the stew: Return the browned beef to the pot. Stir in the diced tomatoes (undrained), tomato sauce, beef broth, water, adobo seasoning, cumin, oregano, salt, pepper, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender.
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Add vegetables: About 30 minutes before the stew is finished, add the potatoes and carrots. Stir well to combine.
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Finishing touches: Stir in the sliced green olives (if using) during the last 10 minutes of cooking. Remove the bay leaves before serving. Garnish with fresh cilantro.
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Serve: Serve the delicious Puerto Rican beef stew hot over cooked white rice.
Cooking Tips for a Perfect Stew
- For an even richer flavor, sear the beef in a combination of olive oil and a little bacon fat.
- Don't be afraid to adjust the seasoning to your liking. Taste and add more adobo, cumin, or oregano as needed.
- For a thicker stew, you can mash some of the potatoes against the side of the pot during the last few minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and make for an even tastier lunch the next day!
Variations: Explore the Flavors
- Spicy: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicier kick.
- Hearty: Add other vegetables like sweet potatoes, zucchini, or corn.
- Bean-enhanced: Incorporate a can of kidney beans or chickpeas for added protein and fiber.
Nutritional Information (per serving, approximate)
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
Enjoy this heartwarming and flavorful Puerto Rican beef stew! It’s a quick dinner idea perfect for busy weeknights and a testament to the deliciousness of healthy meals and homemade cooking. This easy recipe is sure to become a family favorite, a delicious addition to your best recipes collection.