Zesty Beef Stew
Servings: 6 people
Ingredients
- 1 medium sweet onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 4 medium carrots chopped
- 2 lbs red potatoes chopped
- 1 tbsp Worcestershire sauce
- 1/2 cup Carolina Treet
- 12 oz. Sofrito
- 8 cups water
- 8 beef bouillon cubes
- 3 lbs tender cut of beef chopped
Instructions
- Chop the meat into smaller chunks and set to the side.
- Heat a large Dutch oven on the stove top over medium heat with a nice drizzle of olive oil. Dice up one medium sweet onion, and two stalks of celery. Then mince up about four fresh cloves of garlic and dump it all into the Dutch oven. Sprinkle with some cracked black pepper and stir it all together, sauteing over medium heat. Back the heat off one notch once everything gets going nicely, and stir occasionally.
- When it's all starting to brown up, go ahead a pour in eight cups of water, and drop in eight beef bouillon cubes. Also add one tablespoon of Worcestershire sauce, one half cup of Carolina Treet, and one twelve ounce jar of Sofrito. Give it all another good stir.
- Turn the heat up to medium high and bring the Dutch oven to a boil, stirring occasionally. While it is heating up, go ahead and chop up four medium carrots and about 2 pounds of red potatoes (unpeeled).
- Add the meat, carrots, and potatoes to the boiling pot. Stir until everything is mixed evenly and let it boil uncovered for about thirty minutes. When everything is going nicely, reduce the heat to medium low, cover with a lid, and let it simmer gently for two hours or until the potatoes are tender.
- Fix a bowl and enjoy!