Puerto Rican Carne Guisada (Beef Stew)

• 1 1/2 lbs stew meat
• 1 tablespoon olive oil
• 3 medium potatoes, quartered
• 1 sazon goya con culantro y achiote
• 1 tablespoon adobo seasoning
• 2 -3 carrots (optional)
• 6 manzanilla olives
• 1 teaspoon capers (alcaparrado)
• 1 large cooking spoon sofrito sauce
• 1 (8 ounce) can tomato sauce
• 1 teaspoon oregano, dried, crushed in hand
• 1 teaspoon cumin, ground
• 2 bay leaves
• salt and pepper
• 3 cups water
• 4 small ears of corn (the small NIblets)

1. Heat olive oil over medium high heat in deep pot.
2. Season meat with 1/2 tablespoon adobo.
3. Quickly brown meat.
4. Add water and cook for one hour at medium heat.
5. Add potatoes and remaining ingredients.
6. Cook another 30 minutes or until potatoes are tender and sauce has thickened a bit.

stew meat, olive oil, potatoes, sazon goya con culantro, carrots, manzanilla olives, capers, sofrito sauce, tomato sauce, oregano, cumin, bay leaves, salt, water, corn

Taken from www.food.com/recipe/puerto-rican-carne-guisada-beef-stew-424792 (may not work)