This stew recipe is simple easy and quick with corned beef in a can and other common pantry items The end result is delicious and satisfying Serve it over white rice with sweet fried plantains on the side
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather the ingredients.
Dotdash Meredith Food Studios
Bring a small pot of water to a boil. Add potato and cook
uncovered
until slightly tender
about 5 minutes. Drain.
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Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes
2 to 3 minutes.
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Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through
6 to 8 minutes.
Dotdash Meredith Food Studios
Recipe Tips
Feel free to use your favorite ingredients instead of what's listed
such as mixed vegetables for the corn and canola oil instead of olive oil
and instead of cubed potatoes
you can fry French fries and add them at the end.You should be able to find sofrito in your grocery store. If not
make a batch at home with your food processor. Blend (in batches) 2 onions
1/2 pound sweet peppers
1/2 bunch cilantro
1/2 cup olive oil
1/2 cup pimento-stuffed olives
1 Cubanelle pepper (or green bell pepper)
1/2 head peeled garlic
2 tablespoons roasted red peppers
3 recao (culantro) leaves
2 teaspoons dried oregano
1 teaspoon capers (optional)
1/2 teaspoon salt
and 1/2 teaspoon ground black pepper. If you don't have all the ingredients
don't sweat it! Just use olive oil
onion
garlic
and peppers with whatever other ingredients you might have.
