Carne guisada Puerto Rican style

By efriend

Ingredients

• 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)

Details

Servings 7

Preparation

Step 1

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