Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Ingredients
- beef sirloin steak, sliced thinly across the grain: 2 pound
- olive oil: 0.5 cup
- garlic: 2 Tbsp (minced)
- pinch dried oregano: 1 piece
- packet sazon seasoning: 1 piece (.18 ounce)
- white onions, sliced into rings: 2 piece
- distilled white vinegar: 0.25 cup
- beef stock: 1 cup
- salt: 1 tsp
Metric Conversion
Stages of cooking
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In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
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When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
