Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 0.5 cup sofrito
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 8 oz tomato sauce
  • 2 cups low-sodium beef bone broth
  • 1 packet sazón with culantro y achiote
  • 1 tsp dried oregano
  • 2 bay leaves
  • 0.25 cup Spanish Manzanilla olives with brine
  • 2 large russet potatoes, peeled and cubed
  • 2 large carrots, sliced into rounds

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until a dark, caramelized crust forms on all sides. Remove beef and set aside.
  3. Reduce heat to medium. Add the diced onion to the pot and cook for 3 minutes until translucent. Stir in the sofrito and minced garlic, cooking for another 2 minutes until fragrant.
  4. Add the tomato paste and stir constantly for 2 minutes to toast it until it reaches a deep brick red color.
  5. Deglaze the pot by adding the tomato sauce and beef broth, scraping up the browned bits (fond) from the bottom.
  6. Return the beef to the pot. Add the sazón, oregano, bay leaves, and olives. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
  7. Add the cubed potatoes and sliced carrots. Cover and continue to simmer for an additional 30 minutes, or until the beef is fork-tender and the vegetables are soft.
  8. Turn off the heat and let the pot sit for 10 minutes. This allows the juices to redistribute and the sauce to set.