MY BEEF STEW, FRESH CORN AND NEW POTATOES WITH LONG GRAIN PARBOILED RICE.

Quick question; how often do we all make beef stew? Some would answer weekly or bi-weekly. Others would say perhaps once-a-month. Regardless of how often you make this dish, make sure that the meat you purchase is of good quality and highly lean. Then when you get home, clean it from every little fat or tissue that you see, you don’t need that stuff! Then watch your portion control because it is so good it’s so hard to stop! Smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  1 1/2 to 2 hours
Approximate Cost:    $16.77 or $4.19 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 4
 
Ingredients
1 ½ # beef for stew cut in 1” pieces ($4.97/lb.)
¼ c. Basting oil ($1.80)
1 envelope of Sazón (.15) and 1 tsp. Adobo Goya or Adobochon (.15)
3 plus 3 more peeled, rinsed, and half  red and yellow new potatoes (.60)
1 corn cut in slices (.35)
1 small onion, chopped (.40), 6 Garlic cloves, chopped (.30) & 3 bay leaves (.10)
3 c. chicken broth ($1.50)
½ c. of good red wine ($2.90)
3 tbsp. salad olives (.25)
½ (8 oz. can) of tomato sauce (.50)
2 sofrito frozen disks (or ½ c. chopped cilantro) (.55)
2 c. long grain parboiled rice, basting oil and salt to taste ($1.00)
1 avocado ($1.25)
 
Directions

• Clean the meat of all fat, cut in about 1” cubes and season with the basting oil, Sazon and refrigerate.
• Prep all the following ingredients; the corn, chop the onion, garlic cloves, peel, rinse, and cut all the potatoes. Set aside.
• In a Dutch oven or a medium pot, over med-high, brown the meat. Remove set aside.
• In the same Dutch oven add the chopped onion, garlic, and cook until transparent.
• Then add the potatoes, corn, broth, wine, bay leaves, beef , sofrito frozen disks and Adobo.
• Bring to a boil, reduce the heat to med-low and cook covered for an hour until the meat is tender. (A faster way to cook it is with a pressure cooker or instant pot.)
• After an hour cooking the meat in med-low, uncover, add the tomato sauce and the salad olives, stir and cover again for 15 or 20 more minutes. Check frequently to ensure the dish is done, potatoes are soft and meat is tender. You will know it when the meat is tender and also, look and make sure that the sauce is thick and yummy. For more liquid sauce, add more chicken broth to taste.
  
• During the last 20 or so minutes cooking the beef, start making your rice.
• Bring 1c. of water to a quick boil, add 1 tbsp. basting oil, salt to taste and the rice. Bring to a second boil. Reduce the heat to low, cover it and cook for 20 minutes until the grain is done.

Slice the avocado and…Done! Enjoy!