Puerto Rican Carne Guisada (Beef Stew)

Ingredients

• 1 pound potatoes
• 1/2 pound carrots
• 2 1/2 pounds chuck roast
• 1/4 cup oil
• 1 tablespoon salt
• 2 tablespoons sofrito
• 2 tablespoons tomato sauce
• 7 ounces beer
• 3 bay leaves
• 8 cups water
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 teaspoon sazón (or 1 packet)

Instructions

1. 1

   Peel the carrots and the potatoes. Cut the carrots diagonally into 1/4 of an inch thick. Cut the potatoes to about 1 inch thick.

2. 2

   Cube the chuck roast to about 1 to 1 1/2 inch thick pieces.

3. 3

   In a large Dutch oven add the oil over high heat. Wait for the oil to be hot, add your meat and salt. Sear for 8 minutes. Flip the meat a couple of times. Then add tomato sauce and sofrito and cook for 1 minute.

4. 4

   Now add the beer and cook for about 6 minutes. Add the bay leaves, 6 cups of water, half of the carrots, and half of the potatoes. Cook for 30 minutes with the lid on. Make sure to stir 2 or 3 times.

5. 5

   Add 2 cups of water, sazón, vinegar, garlic powder, onion powder, and the rest of the veggies. Lower the heat to medium-high. Stir and finish cooking for 30 minutes. Crack the lid just a bit and make sure to stir a couple of times.