6 Point Carne Guisada (Latin Beef Stew)

• 2 teaspoons olive oil
• 1 cup scallion, chopped
• 3 garlic cloves, minced
• 2 small tomatoes, chopped
• 2 tablespoons cilantro, minced
• 1 1/2 lbs choice round beef stew, cut into small chunks
• 1/3 cup light beer
• 1/3 cup water
• 1/2 teaspoon cumin
• 1/4 teaspoon adobo seasoning (or salt)
• 1/2 teaspoon achiote (or sazon)
• 1 bay leaf
• salt
• 10 ounces baby red potatoes, halved or quartered

1. In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and saute about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
2. Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.
3. Add potatoes and cook until soft, about 20 minutes depending on the size.

olive oil, scallion, garlic, tomatoes, cilantro, beef stew, light beer, water, cumin, salt, achiote, bay leaf, salt, red potatoes

Taken from www.food.com/recipe/6-point-carne-guisada-latin-beef-stew-473574 (may not work)