Ingredients
6
6 servings
- •1 pound beef stew meat
- •salt and ground black pepper to taste
- •½ cup chopped Spanish onion
- •2 cloves garlic, minced
- •2 cups chopped red potatoes
- •1 (14.5 ounce) can diced tomatoes
- •1 (12 ounce) jar sofrito
- •½ cup pitted and halved green olives
Instructions
- Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
- Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Nutritional Facts
Per 6 servings
- Calories: 241
- Carbohydrate: 14g
- Fat: 12g
- Fiber: 2g
- Protein: 20g
- Sugar: 3g
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