Latin Beef Stew
Description
Baby, it's cold outside, so you need a warm, comforting dish to serve your family. Make them this savory Latin classic dish with beef, potatoes, carrots and olives and spices.
Ingredients
1 T. olive oil
2 1/2 lb. chuck or round roast, cut into 1/2 inch cubes
2 t. Adobo seasoning
1/4 c. sofrito
1 medium onion, sliced
2 t. Sazon seasoning with annatto
1 t. powdered chicken bouillon
32 oz. unsalted beef broth
1/3 c. dry red wine (Merlot or Cabernet Sauvignon)
1/2 c. low-sodium tomato sauce
3 dried bay leaves
1/2 t. dried Italian seasoning
10 pimento stuffed olives
1 c. carrot, sliced into thick rings
1 c. diced potatoes
1-2 t. red wine or apple cider vinegar apple cider
white rice, for serving
Directions
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Season beef with Adobo.
Heat a Dutch oven to medium heat; add olive oil.
In 2-3 batches, sear beef for 3-5 minutes per side, to get some nice browning.
Once beef is browned, remove from the pan; set aside.
Add onions and sofrito to the pan. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits. Add Sazon, chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning. Bring mixture to a boil; return beef to the pan; stir. Cover; reduce heat to a simmer; cook 2 hours, stirring occasionally.
Add potatoes, carrots and olives; cook 30 minutes.
When carrots and potatoes are tender, it's done cooking. Remove and discard bay leaves. Stir in vinegar.
Season to taste. If it needs more salt, add a little bit more of the chicken bouillon. It's very salty, so be careful.
Serve with white rice.
4-5 servings.