Dry Meat Stew (Sancocho Seco)

By carvalhohm

Ingredients

• 2 pounds chuck steak
• 2 cups water
• 2 teaspoon oil
• 1 large round onion
• 2 tablespoons garlic, minced
• 1 bunch culantro del monte (mountain parsley)*
• 1 bunch Chinese parsley
• 6 big oregano leaves (oregano brujo)or 2 tablespoons dry oregano
• 1 (8 ounce) tomato sauce
• 1 teaspoon shoyu
• 2 big potatoes, cut in quarters
• 2 teaspoons salt
• 1/2 teaspoon pepper, to taste

Preparation

Step 1

Cut steak in 1 inch square pieces. Put in stewing pot with water. Cover and cook for 40 minutes or until meat is tender. I

n another saucepan, add the oil, onion, garlic, culantro del monte, Chinese parsley, oregano leaves, tomato sauce and shoyu.

Cook 20 minutes on low heat. Add this "sofrito" to the meat. Add the potatoes, salt and pepper. Cook until potatoes are tender about 15 minutes.

*This parsley has thorns and a very strong aroma.