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Puerto Rican Beef Stew

The variations on this staple are limitless. Variations include substituting pumpkin for potatoes, etc.
0 from 0 votes
Prep Time 1 hr
Cook Time 3 hrs
Total Time 6 hrs
Course Main Dish
Cuisine Traditional
Servings 6 people
Calories 411


  • 1 tbsp vegetable oil
  • 2 pounds beef round trimmed, cut into 1 inch chunks
  • 2 tbsp sofrito
  • 2 tbsp vinegar
  • 1/2 tsp oregano
  • 1/2 cup toamto sauce
  • 2 leaves bay leaf
  • 1 1/2 tbsp salt
  • 1/2 pound carrots cleaned and cut into 1/2 inch rounds
  • 12 stuffed Spanish olives
  • 1 tbsp capers
  • 1 pound peas
  • 1/2 pound potatoes peeled, washed and cubed


  • Heat vegetable oil in large caldero
  • Add beef to caldero, stirring occasionally
  • Once beef is browned, add sofrito, vinegar, oregano, tomato sauce, bay leaves and salt. Stir to blend ingredients, bring to a boil then reduce heat to low, cover and simmer for 1 hour.
  • After 1 hour, bring to a boil then add carrots; reduce heat to low, cover and simmer for 1 hour.
  • After 1 hour bring to a boil then add potatoes, olives and capers; reduce heat to low, cover and simmer until meat is fork tender.
  • Once meat is tender, stir in peas and season to taste.



Calories: 411kcalCarbohydrates: 24gProtein: 39gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 1903mgPotassium: 982mgFiber: 5gSugar: 8g

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