Beef and Potato Stew

Stews are a classic choice in Latin cuisine and are prepared in a traditional cooking pot called a “caldero”, or in a heavy kettle.

Serves 6

2 lbs. boneless beef chuck, cut in 1 inch cubes

GOYA® Adobo with pepper, to taste

3 tbsp. GOYA® Extra Virgin Olive Oil

2 cups onion, diced

1 cup green pepper, diced

2 tbsp. GOYA® Minced Garlic or 4 cloves fresh garlic minced

½ can GOYA® Tomato Sauce

2 tbsp. GOYA® Sofrito

2 tbsp. GOYA® White Vinegar

½ tsp. GOYA® leaf oregano

2 GOYA® Bay Leaves

2 cups water

1 packet GOYA® Powdered Beef Bouillon

1 packet Sazón GOYA® with Coriander and Annatto

2 lbs. potatoes, peeled and cut in 1 inch cubes

1 lb. carrots, peeled and cut in ½ inch dice

1/3 cup GOYA® Pitted Alcaparrado, sliced

1 tbsp. GOYA® Capers, drained

3 cups cooked Canilla Extra Long Grain Rice

1.	Season meat with adobo.
2.	In a pot heat oil on medium-high. Add meat and brown.
3.	Add onion, green pepper and garlic and cook for 5 minutes, stirring occasionally.
4.	Add tomato sauce, sofrito, vinegar, oregano and bay leaves and cook for 2 minutes, stirring often. Add water, bouillon, and sazón and blend well. Bring to boil, cover, lower heat and simmer for 1 hour until meat is just tender.
5.	Add potatoes and carrots and return to boil, adding more water if stew gets to dry. Lower heat, cover and simmer for 45 minutes until vegetables and meat are tender.
6.	Stir in alcaparrado and capers and continue to simmer uncovered for 5 minutes or until desired consistency. Serve with white rice.