Carne con papas “Beef stew”
Cut the stew beef in cubes.
Season the beef with sazon tropical seasoning.
Heat the oil in a large pot or, deep skillet over medium heat. When the oil is hot, add the beef. Arrange it in the pan so that it’s in a single layer.
Cook the beef chunks for 5 minutes. Leave the beef undisturbed so that it forms a nice crust. Check one or two pieces to make sure it’s browning and not burning. Then turn each piece and cook for another 5 minutes until browned.
Remove the pan from the heat.
In the same pan, over medium heat add the onions. Cook them for 3 minutes until they start to soften and become translucent, stir frequently.
Next, add the garlic, tomato paste, oregano, salt & pepper to the pan and cook for 1 minute, stirring almost constantly.
Add the water to the pot and stir while gently scrapping any bits off the bottom. Continue cooking until most of the liquid has evaporated, about 2 minutes. Stir frequently.
Add the bay leaf to the pot and stir.
Carefully place the beef back in the pot, including any juices collected on the plate. Use tongs to gently place the meat back in the pan to avoid any splatters. When the sauce comes back to a simmer, lower the heat to medium-low and cover.
Cook the beef for 15 minutes, stirring only occasionally. Keep the sauce at a simmer. If it’s boiling too vigorously lower the heat a bit.
Uncover the pot and give the beef and sauce a quick stir. Then add the potatoes, carrots and olives. Raise the heat to medium-high and let the sauce come to a simmer. This will take about 2-3 minutes. As soon as the sauce is simmering lower the heat to medium low.
Cover and cook the beef and potatoes at a gentle simmer over medium-low to low heat for another 25-30 minutes, or until the potatoes and carrots are fork tender, stirring occasionally. If the sauce is boiling too vigorously, lower the heat just a touch.
Remove the bay leaf and discard. Taste the sauce and add salt & black pepper, if needed. Serve with white rice, if desired.
Ingredients
Directions
Cut the stew beef in cubes.
Season the beef with sazon tropical seasoning.
Heat the oil in a large pot or, deep skillet over medium heat. When the oil is hot, add the beef. Arrange it in the pan so that it’s in a single layer.
Cook the beef chunks for 5 minutes. Leave the beef undisturbed so that it forms a nice crust. Check one or two pieces to make sure it’s browning and not burning. Then turn each piece and cook for another 5 minutes until browned.
Remove the pan from the heat.
In the same pan, over medium heat add the onions. Cook them for 3 minutes until they start to soften and become translucent, stir frequently.
Next, add the garlic, tomato paste, oregano, salt & pepper to the pan and cook for 1 minute, stirring almost constantly.
Add the water to the pot and stir while gently scrapping any bits off the bottom. Continue cooking until most of the liquid has evaporated, about 2 minutes. Stir frequently.
Add the bay leaf to the pot and stir.
Carefully place the beef back in the pot, including any juices collected on the plate. Use tongs to gently place the meat back in the pan to avoid any splatters. When the sauce comes back to a simmer, lower the heat to medium-low and cover.
Cook the beef for 15 minutes, stirring only occasionally. Keep the sauce at a simmer. If it’s boiling too vigorously lower the heat a bit.
Uncover the pot and give the beef and sauce a quick stir. Then add the potatoes, carrots and olives. Raise the heat to medium-high and let the sauce come to a simmer. This will take about 2-3 minutes. As soon as the sauce is simmering lower the heat to medium low.
Cover and cook the beef and potatoes at a gentle simmer over medium-low to low heat for another 25-30 minutes, or until the potatoes and carrots are fork tender, stirring occasionally. If the sauce is boiling too vigorously, lower the heat just a touch.
Remove the bay leaf and discard. Taste the sauce and add salt & black pepper, if needed. Serve with white rice, if desired.
