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Cuban Meat Stew

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PREP TIME
25 min
COOKING TIME
155 min
TOTAL TIME
180 min
SERVINGS
6 servings
Dinner Latin American
Cuban Meat Stew
Ingredients
  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 2 1/2 pounds flank steak, cut in 3-inch x 4-inch pieces
  • Goya Adobo with Pepper, to taste
  • 2 large yellow onions, finely chopped
  • 1 1/2 green bell peppers, finely chopped
  • 1 (6 ounce) jar Goya Sofrito
  • 3 teaspoons Goya Minced Garlic
  • 1 (8 ounce) can Goya Tomato Sauce
  • 1 packet Sazon Goya with Coriander and Annatto
  • 1 packet Goya Powdered Beef Bouillon
  • 1/4 teaspoon Goya Ground Black Pepper
  • 1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
  • 1 (2 ounce) jar Goya Capers
  • 1 tablespoon chopped fresh cilantro
  • 2 cups cooked Canilla Extra Long Grain Rice
Instructions
1
Heat a generous amount of oil in a substantial, heavy-bottomed cooking vessel over an elevated heat setting. Sprinkle seasoned meat with Adobo spice blend. Introduce the steak to the pot in batches, flipping it once, until a rich brown color is achieved, approximately 10 minutes. Transfer the meat to a serving plate. Reduce heat to a moderate level and sauté sliced onions and bell peppers, stirring occasionally, until they become tender, around 10 minutes. Add the aromatic sofrito and minced garlic to the pot; cook until fragrant, approximately 1 minute.
2
Combine 3 cups of water, tomato sauce, Adobo spice blend, beef bouillon, and a pinch of pepper in the pot. Bring the mixture to a rolling boil. Reintroduce the beef to the pot and lower heat to a low setting, simmering covered, stirring occasionally, for approximately 45 minutes. Add olives and capers to the pot; continue simmering until the meat is tender and shreds easily with a fork, 1 - 1 1/2 hours. If the pot becomes dry, add small increments of water, quarter cup by quarter cup, to maintain moisture. Transfer the meat to a work surface; shred it using two forks. Bring the remaining sauce to a boil and mix it with the shredded meat, incorporating cilantro into the mixture. Serve the dish with a side of white rice.