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
- 1 small potato , peeled and cubed
- 2 tablespoons olive oil
- 0.5 cups sweet corn kernels
- 2 tablespoons sofrito
- 2 cloves garlic
- 1 can tomato sauce , 8 ounce
- 1 teaspoon dried oregano
- 1 large bay leaf
- 0.5 cups water
- 1 can corned beef , 12 ounce
- salt and ground black pepper to taste
Instructions
-
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.
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4
Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
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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.
Nutrition Facts
Per serving
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