How to make spanish beef stew

There are many variations of beef stew, but this one is the one you would typically have in a Spanish or Puerto-Rican restuarant. The recipe serves 3.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 package stew beef chunks
• 1 box of Emeril's beef stock
• 1 celery stick diced
• 3 small carrots
• 2 potatoes, peeled and dice
• 1 small can of Hunt's tomato sauce
• 2 packets Sazon Goya
• 1 dry tablespoon of Adobo
• 1 tablespoon of Goya Recaito
• 1 teaspoon garlic powder

1. Open beef package and rinse beef under cold water. Brown in a pot with a drizzle of olive oil for about 5 minutes.

2. Add one tablespoon of Goya Recaito and stir with the beef for 1 minute.

3. Open box container of Emeril's beef stock and pour half of in the pot. Add one can of tomato paste, garlic powder, Goyo Adobo and 2 packets of Goya Sazon (that is what makes it so tasty!)

4. Slowly add diced potatooes, celery, carrots and stir. Boil covered for 1 1/2 hours. Check tenderness of beef and potatoes. If the broth is a little thin, mix one teaspoon of cornstarch with 1/4 cup of cold water then add to the pot.

5. Serve with fluffy with rice and lettuce and tomatoes for a truly spanish dish!

Tips & Warnings

• You should check to see that the stew isn't drying out to much halfway during cooking and if it is, just add a little water! :)
• This dish is amazing the next day and great for leftovers!

[econ476]

on 10/1/2008 You sure can!