Puerto Rican Carne Guisada

Instructions

1. Season the beef
   In a large bowl, toss the beef cubes with adobo seasoning until evenly coated. Let the meat marinate for at least 15 minutes to absorb the flavors.
2. Brown the beef
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
3. Prepare the sofrito base
   In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sofrito and chopped cilantro, cooking for 2 minutes to develop the flavors.
4. Create the stew base
   Add the tomato sauce, sazón, and bay leaves to the pot. Stir well to combine, allowing the mixture to simmer for 3-4 minutes until slightly thickened and aromatic.
5. Return beef and add vegetables
   Return the browned beef to the pot, along with any accumulated juices. Add the olives, potatoes, and carrots. Pour in the beef broth or water, ensuring the meat and vegetables are mostly covered. Bring to a boil, then reduce heat to low.
6. Simmer the stew
   Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally and add more liquid if needed. The potatoes and carrots should be tender but not falling apart.
7. Adjust seasoning
   Taste the stew and adjust the seasoning as needed. Remove the bay leaves before serving. If the sauce is too thin, you can simmer uncovered for an additional 10-15 minutes to reduce and thicken.
8. Serve the carne guisada
   Ladle the carne guisada into bowls and garnish with fresh cilantro. Traditionally served with white rice, tostones (fried plantains), or bread for soaking up the delicious sauce.