Ingredients
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1 tablespoon vegetable oil
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1/4 cup sofrito sauce (or to taste)
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6 fresh cilantro leaves
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4 cups water (or more)
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1 beef bouillon
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2 tablespoons vinegar
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1/2 teaspoon whole dried oregano, crushed
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1/2 cup tomato sauce
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2 bay leaves
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1 tablespoon salt
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5 stalks celery, cut into rounds
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salt (to taste)
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1/2 lb potato, peeled and cubed
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1/2 lb carrot, cut into rounds
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2 lbs trimmed beef top round steak, cut into 1 inch chunks
Instructions
- In a large caldero or pot, heat oil, add sofrito and culantro leaves.
- Add meat and stir constantly, cook until meat looses red color. Add water, bring to a boil. Reduce heat to low and cook.
- Add carrots, potatoes, celery and salt.
- Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
- Note: if more seasoning is needed you can add Adobo to taste.
- Serve with white rice.