> 2 lbs chuck boneless stew meat cubes
> 2 tsp adobo seasoning
> 2 tbsp canola oil
> 1 small onion, sliced
> 1/4 cup jarred sofrito
> 2 tbsp tomato paste
> 1/4 cup red wine (optional)
> 4 cups unsalted beef broth
> 1/4 tsp sazon seasoning with annatto (1 packet)
> 2 dried bay leaves
> 1/2 tsp dried oregano
> 3 carrots, peeled and cut into thick rings
> 4 small potatoes, peeled and cut into 1-inch pieces
> 1/3 cup pimento-stuffed green olives
> 2 tsp red wine or apple cider vinegar
> White rice
Cut the beef into 1-inch cubes. Season with the adobo seasoning and salt and pepper. In a large Dutch oven, heat the oil on medium-high. In batches, add beef cubes and sear 3–5 min. per side, until browned. Using a slotted spoon, transfer beef to a plate.
To Dutch oven, add the onions and sauté 5–7 min., until translucent. Stir in the sofrito and tomato paste. Cook 30 sec.–1 min., stirring constantly. Add the wine, if using, and broth, scraping up any browned bits with a wooden spoon. Add the sazon, bay leaves, and oregano. Season with salt and pepper. Bring mixture to a boil. Return browned beef cubes to pot. Cover and reduce to a simmer. Cook 2 hours, until tender, stirring occasionally.
Once beef is tender, add the carrots, potatoes, and olives to the pot. Cook 30 min., until potatoes and carrots are tender. Add the vinegar. Serve carne guisada with rice, tostones, or salad, if desired.