Puerto Rican Beef Stew (Carne Guisada)

• 1 tablespoon vegetable oil
• 2 lbs trimmed beef top round steak, cut into 1 inch chunks
• 1/4 cup sofrito sauce (or to taste)
• 6 fresh cilantro leaves
• 4 cups water (or more)
• 1 beef bouillon
• 2 tablespoons vinegar
• 1/2 teaspoon whole dried oregano, crushed
• 1/2 cup tomato sauce
• 2 bay leaves
• 1 tablespoon salt
• 1/2 lb carrot, cut into rounds
• 1/2 lb potato, peeled and cubed
• 5 stalks celery, cut into rounds
• salt (to taste)

1. In a large caldero or pot, heat oil, add sofrito and culantro leaves.
2. Add meat and stir constantly, cook until meat looses red color. Add water, bring to a boil. Reduce heat to low and cook.
3. Add carrots, potatoes, celery and salt.
4. Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
5. Note: if more seasoning is needed you can add Adobo to taste.
6. Serve with white rice.

vegetable oil, sofrito sauce, cilantro, water, beef bouillon, vinegar, oregano, tomato sauce, bay leaves, salt, carrot, potato, stalks celery, salt

Taken from www.food.com/recipe/puerto-rican-beef-stew-carne-guisada-220068 (may not work)