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
- Gather the ingredients.
- Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
- 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.
- Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
- 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.