All the flavors of a classic Cuban dish are packed into this comforting stew and made easy by cooking unattended in a slow cooker.
Cuban Beef Stew
Yields: 8-10 servings
Ingredients
- 2 tablespoons olive oil
- 1 (3½-pound) beef chuck roast
- Kosher salt, to taste
- Ground black pepper, to taste
- ¼ cup dry sherry or white wine
- 1½ (1.41-ounce) boxes sazon seasoning* (6 packets)
- 2 green or red bell peppers, seeded and sliced
- 1 sweet onion, sliced
- 1 (14-ounce) can crushed tomatoes
- 3 tablespoons jarred sofrito*
- 2 cups unsalted beef stock
- 1 (14-ounce) can black-eyed peas, drained
- 1 (6-ounce) can tomato paste
- ½ cup sliced green olives with pimientos
- Plantain chips, thinly sliced red onion, and chopped fresh cilantro, to serve
Instructions
- n a large sauté pan, heat oil over medium heat. Lightly sprinkle beef with salt and pepper on all sides. Add beef; cook until browned on all sides, about 4 minutes per side. Transfer beef to the bowl of a 6-quart slow cooker.
- Add wine to pan, and scrape browned bits from bottom of pan with a wooden spoon. Pour over beef. Sprinkle with sazon seasoning. Add bell pepper, onion, tomatoes, and sofrito. Pour in stock. Cover and cook on high until meat is fork-tender, 5 to 6 hours.
- Reduce heat to low. Remove beef, and shred with 2 forks. Return beef to slow cooker. Stir in black-eyed peas, tomato paste, and olives. Add salt and pepper to taste. Partially cover and cook for 1 hour.
- Serve immediately, or cover and reduce heat to warm until ready to serve. Serve topped with plantain chips, onion, and cilantro.
Notes
*We used Goya Sazón Coriander & Annatto and Goya Sofrito Tomato Cooking Base.
FREEZE IT:
Follow recipe as directed through step 3, omitting black-eyed peas and olives; add to pot when reheating.
FREEZE IT:
Follow recipe as directed through step 3, omitting black-eyed peas and olives; add to pot when reheating.
