Puerto Rican Inspired Corned Beef and Potato Stew

Puerto Rican Inspired Corned Beef and Potato Stew

Name: Puerto Rican Inspired Corned Beef and Potato Stew
Total time: 40 min
Ingredients: 1 small potato, peeled and cut into cubes; 30 ml olive oil; 120 ml sweet corn kernels; 30 ml sofrito; 2 cloves garlic, minced; 240 ml tomato sauce; 5 ml dried oregano; 1 large bay leaf; 120 ml water; 340 g canned corned beef; salt and freshly ground black pepper to taste

Create a hearty and flavorful stew using canned corned beef and everyday pantry staples. This comforting meal is perfect for a family dinner any night of the week.

40 min

easy

4 servings

354kcal

calories

15g

carbohydrates

72mg

cholesterol

21g

fat

fiber

26g

protein

saturated fat

1269mg

sodium

sugar

unsaturated fat

Dinner Stew Puerto Rican Caribbean

Ingredients

1 small potato, peeled and cut into cubes

30 ml olive oil

120 ml sweet corn kernels

30 ml sofrito

2 cloves garlic, minced

240 ml tomato sauce

5 ml dried oregano

1 large bay leaf

120 ml water

340 g canned corned beef

salt and freshly ground black pepper to taste

Directions

Step 1

Start by bringing a small pot of water to a boil. Add the cubed potato and cook uncovered until slightly tender, about 5 minutes. Drain and set aside.

Step 2

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the drained potatoes, sweet corn, sofrito, and garlic. Cook and stir until fragrant, for about 2 to 3 minutes.

Step 3

Add the tomato sauce, oregano, and bay leaf to the skillet. Cook and stir until the flavors combine, for about 2 to 3 minutes.

Step 4

Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low and stir in the corned beef. Cook until heated through, for about 6 to 8 minutes.

Step 5

Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Step 6

Serve the stew hot, garnished with fresh herbs if desired.