Ingredients
8
8 servings
- •0.25 cup all-purpose flour
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •2 pounds beef stew meat, cubed
- •1 tablespoon olive oil, or more as needed
- •0.5 tablespoon white sugar
- •1 pound baby carrots
- •3 medium potatoes, cut into chunks
- •2 cups water
- •0.5 cup tomato sauce
- •0.25 cup red cooking wine
- •8 Manzanilla olives
- •2 tablespoons sofrito
- •1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
- •0.5 tablespoon adobo seasoning
- •0.5 tablespoon soy sauce
- •0.5 tablespoon Worcestershire sauce
Instructions
- Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
- Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
- Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
- Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.
Nutritional Facts
Per 8 servings
- Calories: 355
- Carbohydrate: 25g
- Fat: 18g
- Fiber: 4g
- Protein: 22g
- Sugar: 5g
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