Puerto Rican Canned Corned Beef Stew

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.

Preparation Details

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 1 small potato, peeled and cubed
• 2 tablespoons olive oil
• ½ cup sweet corn kernels
• 2 tablespoons sofrito
• 2 cloves garlic
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 large bay leaf
• ½ cup water
• 1 (12 ounce) can corned beef
• salt and ground black pepper to taste

Steps

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.