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.
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
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)
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.