Puertorican bistec (beef stew)

• 2 lb sirloin steak, sliced
• 1/4 cup distilled vinegar
• 1 envelope sazon seasoning
• 2 tbsp adobo season salt or to taste
• 1 can 16oz. diced tomatoes, undrained (optional)
• 1/2 cup sofrito
• 2 1/2 tbsp black pepper
• 1/2 cup olives with pimento
• 1 large onion, sliced half moon
• 1/2 cup cooking wine, white or red ( I use red goya wine)
• 3 medium potatoes, peeled & quartered
• 3 can 16oz. beef stock
• 1/4 cup extra virgin olive oil
• 1 tbsp minced garlic

1. I start peeling cutting potatoes first & place in cold water just to get them out the way.
2. Cook steak in olive oil on medium-high heat.
3. Season with salt & pepper.
4. Cook for 5 minutes, then add garlic.
5. When steak half thoroughly cooked add vinegar and wine.
6. Cook for 5 minutes.
7. Add rest of ingredients, except tomatoes.
8. They go in last 10 minutes of cooking, if you decide to use.
9. Bring to a boil.
10. After 5 minutes of boiling, lower heat to simmer & cover.
11. Cook for 30-45 minutes until meat tender.
12. Serve with red or white rice & beans, & salad.

sirloin steak, distilled vinegar, sazon seasoning, salt, tomatoes, sofrito, black pepper, olives, onion, cooking wine, potatoes, beef stock, extra virgin olive oil, garlic

Taken from cookpad.com/us/recipes/358716-puertorican-bistec-beef-stew (may not work)