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–+ servings

Moist Puerto Rican Beef Stew

This Puerto Rican Beef Stew is a comforting dish filled with tender beef, earthy vegetables, and rich, layered flavors. Perfect for family dinners or cozy nights in.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Puerto Rican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds chuck roast, cut into chunks You can substitute with brisket or round if needed.
  • 1 cup sofrito A flavorful base for the stew.
  • 1 packet sazón Adds a special touch of flavor.
  • 15 ounces tomato sauce For moisture and flavor.
  • 2 large potatoes, peeled and diced Provides heartiness to the stew.
  • 2 large carrots, peeled and sliced Adds sweetness and texture.
  • to taste Salt and pepper Adjust according to your preference.
  • as needed Water or beef broth Used to cover the meat and elevate richness.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium-high heat. Brown the chuck roast in batches for about 5-7 minutes until golden on all sides.
  2. Add in the sofrito and sazón to the pot. Stir well, allowing the aromas to bloom and the meat to absorb those flavors.
  3. Pour in the tomato sauce and enough water or beef broth to cover the meat. Stir gently and bring the mixture to a boil.
Cooking
  1. Once boiling, reduce the heat to low and let it simmer for 1.5 to 2 hours until the beef is tender.
  2. After the meat is tender, toss in the diced potatoes and sliced carrots. Continue to cook for an additional 30 minutes or until the vegetables are fork-tender.
  3. Taste and adjust seasoning with salt and pepper as needed.
  4. Serve hot in a bowl.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 5gSugar: 5g

Notes

For a zesty twist, serve with fresh cilantro or lime juice. You can pair it with crusty bread or rice. Leftovers can be kept in an airtight container in the fridge for up to 3 days, or frozen for 3 months.

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