Sazonado Puerto Rican Beef Stew
This robust Sazonado Puerto Rican Beef Stew is a delightful dish that combines tender beef with a medley of colorful vegetables and the vibrant flavors of cilantro, olives, and tangy vinegar. Adapted for the oven, this recipe harnesses the warmth and comfort of slow-cooked flavors, making it perfect for late spring days when you crave something hearty yet uplifting. The addition of sweet raisins and zesty olives creates a balance that elevates each bite. Ideal for gathering with family and friends, this stew serves as a satisfying main dish that warms the soul.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
vegetable oil
1 (tablespoon)
beef top round steak
2 (lbs, cut into 1-inch cubes)
green bell peppers
2 (seeded and chopped)
onions
2 (chopped)
garlic cloves
4 (finely chopped)
cilantro leaf
1/4 (cup, chopped)
vinegar
2 (tablespoons)
oregano
1 (teaspoon, dried)
tomato sauce
1 (cup)
bay leaves
3
salt
to taste
pepper
to taste (freshly-ground)
carrot
1/2 (lb, cut into 1-inch pieces)
potato
1/2 (lb, peeled and cut into 1-inch cubes)
frozen peas
1 (cup)
pimento stuffed olive
1/2 (cup)
raisins
1/4 (cup)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large, heavy ovenproof pot, heat the vegetable oil over moderate heat until shimmering. Carefully add the beef cubes and sear them until browned on all sides, about 5-7 minutes.
3
Stir in the chopped green bell peppers, onions, and minced garlic, cooking until the vegetables soften, about 3-4 minutes.
4
Add the chopped cilantro, vinegar, dried oregano, tomato sauce, bay leaves, salt, and freshly-ground pepper. Mix well to combine.
5
Cover the pot and transfer it to the preheated oven. Bake for 1 hour.
6
After 1 hour, carefully remove the pot from the oven. Add the 1-inch carrot pieces and potato cubes to the stew. Cover again and decrease the oven temperature to 300°F (150°C). Bake for an additional hour or until the meat and vegetables are tender.
7
Finally, mix in the frozen peas, pimento-stuffed olives, and raisins. Allow the stew to simmer uncovered for an additional 15 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sazonado Puerto Rican Beef Stew?
It is a robust and hearty oven-baked stew featuring tender beef, colorful vegetables, and vibrant flavors like cilantro, olives, and raisins.
What cut of meat is best for this beef stew?
The recipe calls for 2 lbs of beef top round steak, cut into 1-inch cubes.
How do I prepare the beef before baking?
The beef cubes should be seared in vegetable oil in a large ovenproof pot for 5-7 minutes until browned on all sides.
What is the initial oven temperature for this recipe?
The oven should be preheated to 325°F (165°C) for the first stage of baking.
How long does the stew bake initially?
The stew bakes for 1 hour at 325°F before the root vegetables are added.
When do I add the carrots and potatoes?
Carrots and potatoes are added after the first hour of baking is completed.
Does the oven temperature change during cooking?
Yes, after adding the carrots and potatoes, the temperature is decreased to 300°F (150°C).
How long do the vegetables cook in the second stage?
The stew bakes for an additional hour at 300°F or until the meat and vegetables are tender.
When are the frozen peas added to the stew?
Frozen peas are added at the very end, along with olives and raisins, for a final 15-minute simmer.
What kind of olives are used in this Puerto Rican stew?
The recipe specifies 1/2 cup of pimento-stuffed olives.
Why are raisins included in the recipe?
Raisins provide a subtle sweetness that creates a balance with the savory and tangy flavors of the stew.
How many garlic cloves are required?
You will need 4 garlic cloves, finely chopped.
What type of pot should I use?
Use a large, heavy ovenproof pot that can be used on the stovetop and then transferred to the oven.
Do I need to peel the potatoes?
Yes, the recipe recommends 1/2 lb of potatoes, peeled and cut into 1-inch cubes.
How much tomato sauce is used?
The recipe requires 1 cup of tomato sauce.
What role does vinegar play in this dish?
Vinegar adds a tangy zest that elevates the flavors of the beef and vegetables.
Can I use fresh cilantro?
Yes, the recipe calls for 1/4 cup of chopped fresh cilantro leaf.
How many bay leaves are added?
The recipe includes 3 bay leaves for seasoning.
Is the final simmering step done covered or uncovered?
The final 15-minute simmer with peas, olives, and raisins is done uncovered.
What size should the carrots be?
Carrots should be cut into 1-inch pieces.
Does the recipe call for specific seasoning amounts?
It uses 1 teaspoon of dried oregano, plus salt and freshly-ground pepper to taste.
How many green bell peppers are needed?
The recipe requires 2 green bell peppers, seeded and chopped.
What is the total baking time in the oven?
The total baking time is approximately 2 hours, plus a final 15-minute simmer.
How do I know when the stew is ready?
The stew is finished when the beef and all the vegetables are tender.
What kind of onions should I use?
The recipe calls for 2 chopped onions; standard yellow or white onions work well.
Is this a good recipe for a crowd?
Yes, it is described as an ideal main dish for gathering with family and friends.
What makes this stew 'Sazonado'?
The term refers to the well-seasoned nature of the dish, achieved through aromatic garlic, cilantro, and spices.
Can I use different vegetables?
While this version uses carrots, potatoes, and peas, you can adapt it, though these are traditional for this specific flavor profile.
Is this recipe considered a slow-cooked meal?
Yes, it utilizes a slow-cooked oven method to develop deep, comforting flavors.
Should the beef be seared at high heat?
The recipe suggests moderate heat to brown the beef until shimmering before transferring to the oven.