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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a stewed beef my mom taught me how to make. Its my husbands favorite. The meat is boiled before adding any ingredients and then simmered giving the meat a MELT IN YOUR MOUTH texture once it is done. Total cooking time should be atleast one hour and meat should be little bite sized pieces to get the results I get. Ingredients:
2 lbs cubed london broil steak or beef stew cubes chopped into smaller bite size pieces |
2 quarts of water ( or enough to cover cubed meat depending on size of pot) |
1 potato peeled and cubed |
2 bay leaves |
1 beef boullion cube or packet |
4 tbs canned tomato sauce |
1-2 tbs sofrito goya |
1/2 packet sazon goya |
1 tbs chopped cilantro |
Directions:
1. Bring meat and water to a boil; continue to boil for about 1/2 hour or until meat is tender skimming the top of the pot of any froth
2. replace any evaporated water and continue to boil while adding remaining ingredients
3. add potato, bay leaves, crushed bouillion cube or packet, tomato sauce, sofrito, sazon and cilantro
4. reduce heat to slow simmer and cover
5. cook until potatoes are tender and sauce thickens to desired consistency adding water if it is too thick (total cooking time atleast one hour to get Melt In Your Mouth meat texture)
6. Serve over white rice.
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