Recipe By FIVEBRIGS
Rating
Published Apr 4th
Prep 15m Cook 2h Additional - Ready In 2h 15m
Servings 4 to 6 servings Calories 676.6

The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.

Recipe Ingredients

  • 1 (8 ounce) can canned tomato sauce
  • ¼ cup sofrito sauce
  • 1 (.18 ounce) packet sazon seasoning
  • 1 tablespoon adobo seasoning
  • ½ teaspoon dried oregano
  • salt to taste
  • 2 pounds beef stew meat
  • 2 cups peeled, cubed potatoes
  • 1 cup water

Cooking Directions

  1. 1 In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

Nutrition Facts

  • Calories 676.6
  • Carbohydrate 18.5 g
  • Cholesterol 155.3 mg
  • Fat 46.5 g
  • Fiber 3.3 g
  • Protein 44.6 g
  • Saturated Fat 18.6 g
  • Sodium 971 mg
  • Sugar 2.8 g

Reviews

  1. I has 3 lbs of beef cubes that I had to use up and I wanted to make a delicious prican meal....FOUND IT! First thing I did was sear my adobo seasoned cubes in olive oil to brown all sides (about 15 min total stirring once they were browned). In the same pot I added - Read more ...
  2. Very good:) I added a carrot for some extra flavor and color. Easy on the salt if you're not into saltiness. The seasonings already have salt.
  3. Excellent dish! This was my first taste of Puerto Rican cooking and I'm hooked. Very easy to follow recipe and I let it cook in the crock pot (after browning the beef) for 7 hours on low and the meat was so tender and fell apart. Yum!
  4. Very good! I use a 12 oz. can of Coors Light in my carne guisada. It adds alot of flavor and tenderizes the meat.
  5. This was good but definitely reduce the salt made as the recipe is written it is WAY too salty.
  6. Wow, I can't believe how close to my mom's beef stew this came! Very fast to put together. My husband complemented how flavorful it was. Only changes I made were that I first seared the beef on the stove (lightly seasoning the beef and coating with flour first--which helps to thinken the gravy), and I - Read more ...
  7. I made this in a slow cooker using the sofrito (also by fivebrig's), and homemade adobo seasoning. I let this cook about 6-7 hours, adding the potatoes the last hour. I used a chuck roast. This was wonderful with habichuelas guisadas and steamed calrose rice. Leftovers are going to be wonderful with some flour tortillas! - Read more ...
  8. I had never had Puerto Rican food before, and this was a perfect experience for me. I do, however, agree that it was salty. My Puerto Rican mother-in-law raved over it. I made it in my crock pot, as she suggested and the meat was simply falling apart tender. Will make it again and again.
  9. This recipe brought me back! My parents are from Puerto Rico and it reminded me of my younger days! I followed everything but omitted the salt. This one is a keeper!
  10. This recipe was very good. I've learned from past experiences that Sazon and Adobo seasoning are basically seasoning salts. So using tomato sauce w/o salt is good, and/or omitting the extra salt "to taste" or even cutting the adobo seasoning in 1/4-1/2 the amount helps out. As a shortcut I boiled the meat for 30 - Read more ...
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