3 ratings

Puerto Rican Beef Stew


This traditional Puerto Rican stew recipe is easy to preapre and makes for a hearty meal. 


  • 2 Pounds beef round steak, trimmed and cut into 1-inch chunks
  • 1/4 Cup olive oil
  • 1 medium onion, peeled and coarsely chopped
  • 1 medium green bell pepper, seeded and coarsely chopped
  • 1/2 Teaspoon dried oregano
  • 2 cloves garlic, peeled and chopped
  • 1 Teaspoon salt
  • 1/2 Teaspoon tomato sacue
  • 1 Tablespoon achiote
  • 10-12 pimento-stuffed olives
  • 1 Tablespoon capers
  • 1 bay leaf
  • 1/2 Cup water
  • 1 Pound Idaho potatoes, peeled and cubed


Wash meat and pat dry with paper towels.

In a Dutch oven or heavy kettle, heat the oil, add beef chunks, onion, bell pepper, oregano, garlic, and stir-fry over moderate heat until meat is brown. Add the salt, tomato sauce, achiote, olives, capers, and bay leaf. Mix and cook for 5 minutes. Add the water, bring to a rapid boil, cover, and simmer over low heat for 30 minutes. Add the potatoes, stir to combine, and bring to a rapid boil. Cover and simmer for another 30 minutes.

Serve over steamed white or yellow rice.