Puerto Rican Beef Stew
A hearty Puerto Rican beef stew with tender chunks of beef, potatoes, carrots, peppers, and olives, flavored with cilantro, garlic, and spices for a comforting meal.
Ingredients
- 1 Tbsp vegetable oil ⓘ
- 2 lb trimmed beef top round, cut into 1-inch chunks ⓘ
- 1 green pepper, chopped ⓘ
- 4 sweet chili peppers, chopped ⓘ
- 1/2 cup tomato sauce ⓘ
- 2 bay leaves
- 2 onions, peeled ⓘ
- 4 cloves garlic ⓘ
- 6 fresh cilantro leaves, washed ⓘ
- 2 Tbsp vinegar ⓘ
- 1/2 tsp whole dried oregano, crushed ⓘ
- 1 Tbsp salt ⓘ
- 1/2 lb potatoes, peeled and cubed ⓘ
- 12 olives stuffed with pimientos ⓘ
- 1 Tbsp capers ⓘ
- 1/4 cup seeded raisins (optional) ⓘ
- 1/2 tsp salt ⓘ
- 1 lb carrots, cut into 1/2-inch rounds ⓘ
Instructions
- In a large heavy kettle or pot, heat vegetable oil.
- Add chunks of beef and stir constantly over moderate-high heat until browned.
- Add chopped green pepper, chopped chili peppers, peeled onions, and minced garlic; cook until vegetables are softened.
- Stir in tomato sauce, bay leaves, crushed oregano, salt, and pepper; cook for a few minutes.
- Add potatoes, carrots, olives, capers, and raisins (if using).
- Pour in enough water or broth to cover ingredients.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 1.5 hours, or until beef and vegetables are tender.
- Adjust seasoning with additional salt and pepper as needed.
- Remove bay leaves before serving.
Tips & Substitutions
For an authentic flavor, consider using a mix of fresh spices instead of dried, and feel free to substitute the beef with pork or chicken if desired. If you want some heat, add a pinch of cayenne pepper or a chopped jalapeño. Adjust the vegetables based on what's in season; root vegetables like parsnips or turnips can add depth to the stew.
Serving Suggestions
Serve this hearty Puerto Rican Beef Stew with a side of white rice or warm crusty bread to soak up the flavorful broth. A fresh green salad or avocado slices can add a refreshing contrast. It pairs beautifully with Holubky(Stuffed Cabbage) for a full meal experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a pot over low heat, stirring occasionally until warmed through. You can also reheat it in the microwave, covered, in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Puerto Rican Beef Stew contains roughly 1879 calories, with 75g protein, 181g carbohydrates, and 101g fat. It is an excellent source of vitamin C (233% of the Daily Value), iron (222% of the Daily Value), and protein (150% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can cook this stew in a slow cooker. After browning the meat and sautéing the vegetables, transfer everything to the slow cooker and add enough water or broth to cover. Cook on low for 6-8 hours or until the beef is tender, adjusting seasonings before serving.
What can I substitute for olives?
If you're not a fan of olives, you can omit them entirely or replace them with chopped artichoke hearts or capers for a similar briny flavor. Another option is to use pickled green beans or even a splash of pickle juice for an extra tang.
Can I freeze the stew?
Yes, this stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).