MY TASTY "CURRY CARNE GUISADA" OR CURRY BEEF STEW!

Stews are definitely awesome meals to make during the cold weather months, because they are yummy and are traditionally designated as comfort food. Furthermore, the healthy component of cleaning the meat of all animal fat, and adding assorted fresh veggies makes it super awesome!
 
Category:  Entrée  
Approx. Prep and Cook Time:    1 hour (And it’s so worth it!)
Approximate Cost:    $16.02 or $5.34 per beef stew bowl
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 3+
 
Ingredients
1 ½ # beef for stew cut in 1” pieces ($4.97/lb.)
1 tsp. Bohio Adobochon (.10)
1 tsp. Curry powder (.10)
¼ c. Basting oil ($1.80)
3 peeled, rinsed, and cubed red new potatoes (.60)
3 Carrots, peeled and sliced lengthwise ($1.00)
1 corn cut in slices (.35)
6 Garlic cloves, chopped (.30)
2 sofrito frozen disks (or ½ c. chopped cilantro) (.55)
3 c. Beef stock ($1.50)
3 bay leaves (.10)
½ (8 oz. can) of tomato sauce (.50)
½ c. of good red wine ($2.90)
1 avocado ($1.25)
 
Directions
Clean the meat of all fat, cut in about 1” cubes, season with basting oil, Adobochon, and Curry powder. and refrigerate.
Prep all the following ingredients; the corn, carrots, chop the garlic, peel, rinse, and cube the red potatoes. And 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 garlic, and cook until transparent.
Then add the potatoes, corn, beef stock, wine, bay leaves, beef and a bit more of Adobo.
Bring to a boil, reduce the heat to med-low and cook covered for 45 minutes to an hour until the meat is tender. (A faster way to cook it is with a pressure cooker or instant pot)
After 30 minutes cooking the meat in med-low, uncover, add the tomato sauce, stir and cover again for 15 or 20 more minutes. Check frequently to ensure the dish is done, potatoes are soft, the gravy has not dried out and the 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 liquefy sauce, add more beef or chicken stock to taste.
 
Now what’s left is to slice the avocado and boom, you are…Done!
Enjoy!
  
 Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil