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.

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

422.5 calories; 26.4 g protein; 6.3 g carbohydrates; 80.7 mg cholesterol; 586.5 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2011
Loved this! The broth was the best part. I doubled the recipe and served with white rice cilantro limes hotsauce and tortillas (to sop up the juice). I will be making this again and next time plan on trying the tostones with it. I also wanted to mention that I made this in the slow cooker; after marinating I placed everything in the slow cooker on high for 4 hours and it was so tender and flavorful. When I walked in the door after work I was drooling. Thanks for sharing this yummy recipe! Read More
(60)

Most helpful critical review

Rating: 3 stars
10/07/2016
This recipe was just ok. It wasn't bad but I wouldn't use this recipe again. I doubled the spices called for and my family still found it to be too bland. We also found the meat to be dry even though I used ribeye steaks instead of sirloin. This recipe is definitely not like any Puerto Rican food I've ever had. Read More
91 Ratings
  • 5 star values: 63
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/31/2011
Loved this! The broth was the best part. I doubled the recipe and served with white rice cilantro limes hotsauce and tortillas (to sop up the juice). I will be making this again and next time plan on trying the tostones with it. I also wanted to mention that I made this in the slow cooker; after marinating I placed everything in the slow cooker on high for 4 hours and it was so tender and flavorful. When I walked in the door after work I was drooling. Thanks for sharing this yummy recipe! Read More
(60)
Rating: 5 stars
02/20/2009
Very authentic tasted like my mothers. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar. Read More
(47)
Rating: 5 stars
01/25/2011
my hubby is puerto rican and he doesnt cook so I'm looking for recipes for him. he loved it!! thank you so much for this recipe! Read More
(33)
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Rating: 5 stars
02/23/2010
This is one of my favorite dishes EVER! I love garlic so I always add a bunch more than called for. Sometimes I also add a bay leaf in there while it is simmering. Using sirloin ensures that your meat will be tender but traditionally cubed steak is used. Sirloin has a better texture though!!! I highly recommend it! (Serve with arroz blanco and tostones) Read More
(20)
Rating: 5 stars
01/17/2008
Authentic delicious and fast! In the morning I just put all of the ingredients in a plastic container. Then when it was time to make dinner I poured the entire meal into a pot & cooked for about an hour. I didn't have any beef stock so I used water & chicken bullion. It was delicious! I served it with white rice & the entire family loved it. Thanks for a great recipe!! Read More
(15)
Rating: 5 stars
03/10/2011
OMG... I'm PuertoRican and can't cook the food. I'm always looking for recipes and hope that they are easy.. This was both... My family loveddddddddd it! Thanks Read More
(12)
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Rating: 4 stars
12/31/2008
Very easy to make. Meat was very moist. I cut a london broil that I didn't have time to grill. The only downside was that the vinegar gave it such a tangy taste. I had to add a pinch or two of sugar to calm the taste down. It worked though. I served it over rice. Not a spoonful left in the pan so I think it went over well! Read More
(10)
Rating: 5 stars
07/13/2009
This is my favorite meal that my grandmother makes. I wasn't sure if this was the same recipe she uses because she doesn't use beef stock she uses water instead. She also uses cube steak because it "soaks" up the marinade better. Aside from that the smell and taste was the SAME! I will be making this again and again!! Read More
(9)
Rating: 5 stars
06/19/2012
Thank you thank you thank you for posting this. I lived with my ex in Puerto Rico for a year and this was one of my favorite dishes. However not speaking spanish and having no idea how to pronounce the dish people looked at me like I was crazy while trying to remember how to make it..... By the way, how is it pronounced? Read More
(8)
Rating: 3 stars
10/07/2016
This recipe was just ok. It wasn't bad but I wouldn't use this recipe again. I doubled the spices called for and my family still found it to be too bland. We also found the meat to be dry even though I used ribeye steaks instead of sirloin. This recipe is definitely not like any Puerto Rican food I've ever had. Read More