Rating: 4.5 stars
91 Ratings
  • 5 star values: 63
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
4 hrs
total:
4 hrs 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.

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  • When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

Nutrition Facts

423 calories; protein 26.4g; carbohydrates 6.3g; fat 32.1g; cholesterol 80.7mg; sodium 586.5mg. Full Nutrition
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