Puerto Rican Canned Corned Beef Stew
Description
Use corned beef in a can and other common pantry items to make this delicious and satisfying stew for a weeknight dinner the whole family will love.
Ingredients
•
1 small potato, peeled and cubed
•
2 tablespoons olive oil
•
1/2 cup sweet corn kernels
•
2 tablespoons sofrito
•
2 cloves garlic
•
1 (8 ounce) can tomato sauce
•
1 teaspoon dried oregano
•
1 large bay leaf
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1/2 cup water
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1 (12 ounce) can corned beef
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salt and ground black pepper to taste
Directions
1
Gather the ingredients.
2
Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
3
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.
4
Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
5
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.