Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon Goya Adobo All-Purpose Seasoning
- 2 tablespoons Goya Extra Virgin Olive Oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon Goya Ground Cumin
- 1 teaspoon Goya Oregano
- 1 bay leaf
- 1 can (14.5 ounces) Goya Diced Tomatoes
- 2 cups Goya Beef Broth
- 1 cup Goya Sofrito
- 2 cups Goya Frozen Yucca, thawed and cut into 1-inch pieces
- 1 cup Goya Frozen Corn, thawed
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Season beef cubes with Goya Adobo All-Purpose Seasoning.
2. In a Dutch oven or large pot, heat Goya Extra Virgin Olive Oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
4. In the same pot, add onion, green bell pepper, and garlic. Sauté until vegetables are softened, about 5 minutes.
5. Add Goya Ground Cumin, Goya Oregano, and bay leaf. Stir to combine.
6. Add Goya Diced Tomatoes, Goya Beef Broth, and Goya Sofrito. Stir to combine.
7. Return beef cubes to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
8. Add Goya Frozen Yucca and Goya Frozen Corn. Simmer for an additional 30 minutes, or until yucca is tender.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 385
Fat per serving: 18g
Carbohydrates per serving: 24g
Protein per serving: 32g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Goya Sofrito can be substituted with 1 chopped onion, 1 chopped green bell pepper, and 3 minced garlic cloves.
- Goya Frozen Yucca can be substituted with potatoes or sweet potatoes.
Variations:
- Add 1 can of drained and rinsed Goya Black Beans for a heartier stew.
- Substitute beef with chicken or pork.
- Add 1 tablespoon of Goya Sazonador Total All-Purpose Seasoning for extra flavor.
Tips and Tricks:
- Browning the beef cubes before simmering adds depth of flavor to the stew.
- Thaw Goya Frozen Yucca and Goya Frozen Corn before adding to the stew.
- For a thicker stew, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 10 minutes of cooking.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped green onions, or a dollop of sour cream.
Pairings:
Serve with white rice or crusty bread.
Suggested Side Dishes:
Goya Black Beans and Rice, Goya Fried Plantains, or Goya Tostones.
Troubleshooting Advice:
- If the stew is too thin, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 10 minutes of cooking.
- If the yucca is still tough after 30 minutes, simmer for an additional 10-15 minutes.
Food Safety Advice:
- Make sure beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Cuban-style beef stew, also known as "ropa vieja," is a traditional dish in Cuban cuisine. It is made with beef that is slow-cooked in a tomato-based sauce with vegetables and spices.
Flavor Profiles:
Savory, slightly sweet, and slightly spicy.
Serving Suggestions:
Serve hot with a side of white rice or crusty bread.
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Region: Cuban