Puerto Rican Canned Corned Beef Stew recipe

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Ingredients

1 small potato, peeled and cubed
2 tablespoons olive oil
½ cup sweet corn kernels
2 tablespoons sofrito
2 cloves garlic
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 bay leaf
½ cup water
1 (12 ounce) can corned beef
salt and ground black pepper to taste

Nutrition Info

353.5 calories
carbohydrate: 15.3 g
cholesterol: 72.2 mg
fat: 21.1 g
fiber: 2.6 g
protein: 26.1 g
saturatedFat: 6.2 g
servingSize: -
sodium: 1269.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.

  2. Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic, cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf, cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low, stir in corned beef. Cook until heated through, 6 to 8 minutes.

Recipe Yield

4 servings

Recipe Note

Simple, easy, and quick... This is a stew using canned corned beef and ingredients easily found in most home pantries and refrigerators. The end result is delicious and satisfying. Typically it is served over white rice. The perfect side dish is fried sweet plantains.

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