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Puerto Rican Beef Stew

Puerto Rican Beef Stew
  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 6
Updated July 20, 2017


  • 2 lb red meat, cut into cubes
  • 2 bay leaves
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 cups water
  • 6 medium potatoes, cut in half or into cubes
  • 2 carrots, cut into cubes
  • 1 teaspoon achiote seasoning
  • 1 teaspoon oregano, ground
  • 1/4 cup fresh cilantro
  • 2 coriander leaves, (optional)
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 3 tablespoons tomato paste


  • 1
    In a large pot, add beef, bay leaves, onions and garlic with 2 cups of water, or the necessary amount to cover the meat. Cook covered on medium-high heat for 2 hours or until the meat is tender.
  • 2
    Add potatoes, carrots, seasoning, oregano, cilantro, coriander, cumin, salt, pepper and tomato paste; cook uncovered on low heat, for 20-25 minutes or until the potatoes and carrots are tender.
  • 3
    Serve and enjoy!

  • Serve with a side of rice.
  • For a different taste, use chicken or turkey meat instead of beef. You can also use beef or vegetable stock instead of water.

No nutrition information available for this recipe

  • Beef stew is a traditional dish in Puerto Rican cuisine, and it’s usually served with a side of white rice or rice with beans. It was one of my favorite childhood dishes, and one of the first recipes I learned to cook at the age of 13 when I wanted to help my mom make dinner. You may already be familiar with this stew as it is very popular in Latin culture.
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