This stew recipe is simple, easy, and quick with corned beef in a can and other common pantry items. The end result is delicious and satisfying. Serve it over white rice with sweet fried plantains on the side.
Ingredients
- potato: 1 piece (cubed)
- olive oil: 2 Tbsp
- sweet corn kernels: 0.5 cup
- sofrito: 2 Tbsp
- garlic: 2 clove
- tomato sauce: 1 can (8 ounce can)
- oregano: 1 tsp (dried)
- bay leaf: 1 piece
- water: 0.5 cup
- corned beef: 1 can (12 ounce can)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
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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.
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Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.
