Carne Guisa

Puerto Rican beef stew

Ingredients

 * 1½ – 2 lbs of beef for stew
 * ¼ cup of flour for dredging
 * 2 – 3 tablespoons of oregano
 * 2 – 3 tablespoons of "adobo"
 * 4 – 5 tablespoons of "sofrito"
 * 4 tablespoons of vegetable oil
 * 2 tablespoons of tomato paste
 * 1 x 8 ounce can of tomato sauce
 * 1 x 12 ounce can of beef or chicken broth
 * 2 cups red wine
 * 2 – 3 potatoes peeled and quartered
 * 1 carrot sliced into rings (optional)
 * 1 – 2 bay leaves

Directions

 * 1) Season stew beef with adobo.
 * 2) Lightly dredge stew meat in flour.
 * 3) Heat oil in a large pot and brown meat.
 * 4) Once the meat is nice and brown lower the flame add sofrito and continue cooking for about 5 – 10 minutes.
 * 5) Stir in tomato paste making sure to scrape the bottom of the pot.
 * 6) Add the tomato sauce, beef/chicken broth and red wine.
 * 7) Add oregano bring up the heat to simmer.
 * 8) This would be a good time to taste for seasoning if you feel it needs more add salt and pepper to taste.
 * 9) Continue simmering for about 15 – 20 minutes.
 * 10) Add potatoes and carrots and cook until fork tender the beef should be tender by this this time.
 * 11) Remove bay leaf from pot and discard.
 * 12) You can serve this with white rice, egg noodles or Italian bread enjoy.