Puerto Rican Beef Stew

Puerto Rican Beef Stew
3.3 from 3 ratings
This traditional Puerto Rican stew recipe is easy to preapre and makes for a hearty meal. 
  • 2 pound 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
  1. Wash meat and pat dry with paper towels.
  2. 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.
  3. Serve over steamed white or yellow rice.