13 Delicious Puerto Rican Beef Stew Recipes

Feeling adventurous in the kitchen? Dive into the rich flavors of Puerto Rico with our roundup of 13 delicious beef stew recipes that promise to bring warmth and excitement to your dinner table. Whether you’re craving comfort food or looking to spice up your meal routine, these hearty stews are sure to satisfy. Keep reading to discover your next favorite dish!

Classic Puerto Rican Beef Stew with Potatoes

For those looking to bring a taste of the Caribbean to their kitchen, this Classic Puerto Rican Beef Stew with Potatoes is a hearty and flavorful dish that’s perfect for any day of the week.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped
• 2 cups beef broth
• 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1/2 cup pimento-stuffed green olives
• 1 tbsp apple cider vinegar
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the onion and bell pepper, sautéing until softened, about 5 minutes.
4. Stir in the garlic, tomato paste, cumin, oregano, and black pepper, cooking for 1 minute until fragrant.
5. Return the beef to the pot along with any accumulated juices. Add the cilantro, beef broth, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: The beef should be tender but not falling apart.
7. Add the potatoes and olives, cover, and continue to simmer for another 20 minutes until the potatoes are fork-tender.
8. Stir in the apple cider vinegar and season with salt to taste. Tip: The vinegar adds a bright note that balances the richness of the stew.

Hearty and robust, this stew features tender beef and soft potatoes in a deeply flavored broth with a hint of acidity from the vinegar. Serve it over a bed of white rice or with a side of crusty bread to soak up the delicious sauce.

Slow Cooker Puerto Rican Beef Stew

Slow cookers are a game-changer for busy home cooks, and this Puerto Rican Beef Stew is no exception. Start by gathering your ingredients to ensure a smooth cooking process.

Ingredients

• 2 lbs of chuck beef, cut into 1-inch cubes
• 1 cup of rich extra virgin olive oil
• 4 cloves of garlic, minced
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups of beef broth, low sodium
• 1 can (14.5 oz) of diced tomatoes, with juice
• 1 tbsp of ground cumin
• 1 tbsp of dried oregano
• 1 tsp of finely ground black pepper
• 2 bay leaves
• 1/2 cup of pimento-stuffed green olives
• 2 tbsp of capers, drained
• 1/4 cup of fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the beef cubes in batches, browning on all sides for about 3 minutes per batch. Tip: Do not overcrowd the skillet to ensure even browning.
3. Transfer the browned beef to the slow cooker.
4. In the same skillet, sauté the garlic, onion, and bell peppers until softened, about 5 minutes.
5. Add the sautéed vegetables to the slow cooker with the beef.
6. Pour in the beef broth and diced tomatoes with juice.
7. Stir in the cumin, oregano, black pepper, and add the bay leaves. Tip: Toasting the spices before adding can enhance their flavor.
8. Cover and cook on low for 8 hours or on high for 4 hours.
9. Thirty minutes before serving, add the olives and capers. Tip: Adding these towards the end preserves their texture and briny flavor.
10. Remove the bay leaves and stir in the fresh cilantro before serving.

Zesty and hearty, this stew boasts tender beef and a vibrant mix of flavors. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up the delicious sauce.

Puerto Rican Beef Stew with Olives and Capers

Ready to dive into a dish that’s as vibrant and hearty as the island it comes from? Puerto Rican Beef Stew with Olives and Capers is a comforting meal that brings together tender beef, briny olives, and tangy capers in a rich, savory sauce.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth, low-sodium
• 1/2 cup pimento-stuffed green olives, halved
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Transfer the browned beef to a plate and set aside.
4. In the same pot, add the onion and bell pepper, sautéing until softened, about 5 minutes.
5. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes.
7. Return the beef to the pot along with any accumulated juices.
8. Add the beef broth, olives, capers, oregano, cumin, black pepper, and bay leaf, stirring to combine.
9. Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
10. Remove the bay leaf before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving.

Lusciously tender beef melds with the salty pop of olives and capers in this stew, creating a symphony of flavors that’s both robust and comforting. Serve it over a bed of fluffy white rice or with crusty bread to soak up every last drop of the savory sauce.

Spicy Puerto Rican Beef Stew with Scotch Bonnet Peppers

Zesty flavors await as we dive into the heart of Caribbean cuisine with a dish that’s as vibrant as its culture. This Spicy Puerto Rican Beef Stew, featuring the fiery Scotch Bonnet peppers, is a testament to the island’s love for bold, aromatic dishes that warm the soul.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 Scotch Bonnet peppers, seeded and finely chopped
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 cup tomato sauce
• 4 cups beef broth
• 2 large potatoes, peeled and cubed
• 1 cup carrots, sliced
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes, browning them on all sides for about 5 minutes. Tip: Do not overcrowd the pot to ensure even browning.
3. Lower the heat to medium, add the onion, garlic, and bell peppers, sautéing until softened, about 3 minutes.
4. Stir in the Scotch Bonnet peppers, cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant. Tip: Wear gloves when handling Scotch Bonnet peppers to avoid skin irritation.
5. Pour in the tomato sauce and beef broth, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
7. Add the potatoes and carrots, simmering uncovered for another 20 minutes until the vegetables are soft. Tip: The stew should thicken slightly; if too thin, simmer a bit longer.
8. Season with salt to taste, then remove from heat.

Comforting and robust, this stew boasts a melt-in-your-mouth tenderness with a kick that lingers pleasantly. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up the flavorful sauce.

Puerto Rican Beef Stew with Pumpkin

Here’s a comforting dish that brings the vibrant flavors of Puerto Rico to your kitchen, perfect for a cozy dinner. This beef stew with pumpkin is a hearty, flavorful meal that’s surprisingly simple to make.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups pumpkin, peeled and cubed
• 1 cup tomato sauce
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/2 tsp salt
• 2 bay leaves

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and brown on all sides, about 5 minutes, to develop flavor.
3. Reduce heat to medium, add the onion, garlic, and bell pepper, sautéing until softened, about 3 minutes.
4. Stir in the pumpkin, tomato sauce, beef broth, cumin, oregano, black pepper, salt, and bay leaves.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
6. Remove the bay leaves and adjust seasoning if necessary before serving.

When the stew is ready, the beef should be fork-tender, and the pumpkin will have melted into the sauce, thickening it naturally. Serve this stew over a bed of white rice or with a side of crusty bread to soak up the delicious sauce.

Healthy Puerto Rican Beef Stew with Quinoa

Let’s dive into creating a comforting and nutritious dish that brings the vibrant flavors of Puerto Rico to your kitchen. This beef stew with quinoa is not only hearty but also packed with wholesome ingredients, making it a perfect meal for any day of the week.

Ingredients

• 1.5 lbs of tender, grass-fed beef stew meat, cut into 1-inch cubes
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups of low-sodium beef broth
• 1 cup of quinoa, rinsed
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of finely ground black pepper
• 1/4 cup of fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a good sear.
3. Lower the heat to medium, add the onion, garlic, and bell peppers, sautéing until softened, about 5 minutes.
4. Stir in the cumin, smoked paprika, and black pepper, cooking for 1 minute until fragrant.
5. Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Tip: This adds depth to the stew’s flavor.
6. Bring the mixture to a boil, then reduce the heat to low, covering and simmering for 1.5 hours until the beef is tender.
7. Add the rinsed quinoa to the pot, stirring well. Cover and simmer for an additional 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid. Tip: Check the quinoa at the 10-minute mark to prevent overcooking.
8. Remove from heat, stir in the chopped cilantro and lime juice, adjusting the seasoning if necessary.

Serve this stew hot, garnished with extra cilantro and a wedge of lime for a burst of freshness. The tender beef and fluffy quinoa create a satisfying texture, while the spices and lime juice offer a vibrant flavor profile that’s uniquely Puerto Rican.

Puerto Rican Beef Stew with Sweet Plantains

Now, let’s dive into the heartwarming flavors of a classic Caribbean dish that’s perfect for any season. This Puerto Rican Beef Stew with Sweet Plantains combines tender beef, vibrant spices, and the natural sweetness of plantains for a meal that’s as nourishing as it is delicious.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 ripe sweet plantains, peeled and sliced into 1-inch pieces
• 1 cup tomato sauce
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and brown on all sides, about 5 minutes, to develop flavor.
3. Stir in the onion, garlic, and bell peppers, cooking until softened, about 5 minutes.
4. Add the tomato sauce, beef broth, cumin, oregano, and black pepper, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
6. Gently fold in the plantain slices and cook for an additional 15 minutes, until they’re soft but hold their shape.
7. Season with salt to taste and sprinkle with fresh cilantro before serving.

For an extra tip, ensure the beef is at room temperature before browning to promote even cooking. Another pro tip is to choose plantains that are yellow with black spots for the perfect sweetness. Finally, letting the stew rest for 10 minutes before serving allows the flavors to meld beautifully.

Finished with a sprinkle of fresh cilantro, this stew boasts a melt-in-your-mouth texture with a harmonious blend of savory and sweet. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up the rich sauce.

One-Pot Puerto Rican Beef Stew with Rice

Warm up your kitchen with this hearty One-Pot Puerto Rican Beef Stew with Rice, a dish that combines tender beef, vibrant spices, and fluffy rice in a single pot for a fuss-free meal that’s bursting with flavor. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome every time.

Ingredients

• 1.5 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 bay leaf
• 4 cups beef broth
• 1 cup long-grain white rice
• 1/2 cup fresh cilantro, chopped
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in the pot for about 3 minutes per side. Remove and set aside.
3. In the same pot, add the onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
4. Stir in the tomato paste, cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant.
5. Return the beef to the pot, add the bay leaf and beef broth, then bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
6. Add the rice to the pot, stirring well. Cover and cook for 20 minutes, or until the rice is fluffy and has absorbed the liquid.
7. Remove the bay leaf, stir in the cilantro, and adjust seasoning with salt and pepper if needed.

Kick back and enjoy the rich, comforting flavors of this stew, where the tender beef melts in your mouth and the rice soaks up all the savory goodness. Serve it with a side of avocado slices for a creamy contrast or a sprinkle of fresh cilantro to brighten up the dish.

Puerto Rican Beef Stew with Chorizo

Welcome to a flavorful journey with a dish that combines the hearty richness of beef with the smoky depth of chorizo. This Puerto Rican Beef Stew with Chorizo is a comforting meal that’s perfect for any day of the week.

Ingredients

• 1.5 lbs of chuck beef, cut into 1-inch cubes
• 8 oz of Spanish chorizo, sliced into 1/2-inch pieces
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tbsp of tomato paste
• 1 cup of dry red wine
• 2 cups of beef broth, low sodium
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• 1 bay leaf
• Salt and finely ground black pepper to taste
• 2 tbsp of fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then brown them in batches, ensuring not to overcrowd the pan, about 5 minutes per batch. Tip: Browning the beef well adds depth to the stew’s flavor.
3. Remove the beef and set aside. In the same pot, add the chorizo and cook until lightly browned, about 3 minutes.
4. Add the onion, garlic, and bell peppers to the pot, sautéing until softened, about 5 minutes. Tip: Sautéing the vegetables until they’re just tender preserves their texture in the stew.
5. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3 minutes.
7. Return the beef to the pot, along with the beef broth, cumin, oregano, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender. Tip: Simmering the stew slowly ensures the beef becomes perfectly tender without falling apart.
8. Adjust the seasoning with salt and pepper, then stir in the fresh cilantro before serving.

Comforting and rich, this stew boasts tender beef and chorizo in a deeply flavorful broth. Serve it over a bed of fluffy white rice or with crusty bread to soak up every last drop.

Vegetable-Loaded Puerto Rican Beef Stew

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Vegetable-Loaded Puerto Rican Beef Stew is a dish that promises to bring warmth and flavor to any dinner. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large green bell pepper, diced
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 medium potatoes, peeled and cubed
• 1 cup tomato sauce
• 4 cups beef broth, low sodium
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
4. Return the beef to the pot. Add the carrots, potatoes, tomato sauce, beef broth, cumin, oregano, and black pepper. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
6. Skim off any excess fat from the surface of the stew. Tip: For a thicker stew, uncover during the last 30 minutes of cooking.
7. Stir in the fresh cilantro just before serving.

Filled with tender beef and vibrant vegetables, this stew boasts a rich, savory flavor with a hint of earthiness from the cumin. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up the delicious broth.

Puerto Rican Beef Stew with Coconut Milk

Today, we’re diving into the heart of Caribbean cuisine with a dish that’s as vibrant as its culture. This Puerto Rican Beef Stew with Coconut Milk is a comforting blend of tender beef, aromatic spices, and creamy coconut milk, perfect for any day of the week.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 can (13.5 oz) creamy coconut milk
• 2 cups beef broth
• 1 lb Yukon gold potatoes, peeled and quartered
• 1/2 cup fresh cilantro, chopped
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Transfer to a plate.
3. In the same pot, sauté the onion, garlic, and bell peppers until softened, about 5 minutes.
4. Stir in the tomato paste, cumin, smoked paprika, and turmeric, cooking for 1 minute to bloom the spices.
5. Return the beef to the pot, then pour in the coconut milk and beef broth, scraping up any browned bits from the bottom.
6. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, stirring occasionally.
7. Add the potatoes to the stew, cover again, and cook for an additional 30 minutes until the potatoes are tender.
8. Stir in the fresh cilantro just before serving, adjusting the seasoning with salt and pepper if needed.

The stew should have a velvety texture with chunks of melt-in-your-mouth beef and soft potatoes. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up the rich, coconut-infused broth.

Quick Puerto Rican Beef Stew for Weeknights

Savor the flavors of the Caribbean with this Quick Puerto Rican Beef Stew, a hearty and flavorful dish that’s perfect for busy weeknights. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 tbsp tomato paste
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp finely ground black pepper
– 1/2 cup pimento-stuffed green olives, sliced
– 2 cups beef broth
– 1 lb Yukon Gold potatoes, cubed
– 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and bell peppers, sautéing until softened, about 5 minutes.
4. Stir in the tomato paste, cumin, oregano, and black pepper, cooking for 1 minute until fragrant.
5. Return the beef to the pot, along with any accumulated juices, and add the olives and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. Tip: Check occasionally to ensure the stew is at a gentle simmer, not a rapid boil.
6. Add the potatoes, cover, and continue simmering until the potatoes are tender and the beef is fork-tender, about 30 minutes. Tip: The stew is ready when the potatoes can be easily pierced with a fork.
7. Stir in the cilantro just before serving.
Kick back and enjoy the rich, savory flavors of this stew, with tender beef and potatoes in a deeply spiced broth. Serve it over a bed of white rice or with a side of crusty bread to soak up every last drop of the delicious sauce.

Puerto Rican Beef Stew with a Twist of Lime

Mastering the art of Puerto Rican Beef Stew begins with understanding the balance of flavors and the importance of each step in the process. This version, with a refreshing twist of lime, brings a bright acidity that cuts through the richness of the beef, creating a harmonious dish that’s both comforting and invigorating.

Ingredients

• 2 lbs of well-marbled beef chuck, cut into 1-inch cubes
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tbsp of tomato paste
• 1 cup of beef broth, low sodium
• 1 cup of water
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• 1 bay leaf
• Juice of 1 lime
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Tip: Ensure the beef is dry before seasoning to achieve a better sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and bell peppers, sautéing until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
5. Return the beef to the pot along with any accumulated juices. Add the beef broth, water, cumin, oregano, and bay leaf. Bring to a boil, then reduce to a simmer, covering partially. Tip: Simmering partially covered allows the stew to reduce slightly while still cooking the beef gently.
6. Cook until the beef is tender, about 1.5 to 2 hours, stirring occasionally. Tip: Check the beef at the 1.5-hour mark to prevent overcooking.
7. Once the beef is tender, stir in the lime juice and adjust the seasoning with salt and pepper if needed.

Vibrant and hearty, this stew boasts tender chunks of beef enveloped in a deeply flavored sauce with a zesty lime finish. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up every last drop of the savory sauce.

Conclusion

Unquestionably, these 13 Puerto Rican beef stew recipes offer a treasure trove of flavors waiting to spice up your kitchen. Whether you’re craving something traditional or with a twist, there’s a dish here for every palate. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!