Bistec Encebollao27 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 4 hr 55 min
“Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.” - by HANZOtheRAZOR
Original recipe yields 6 servings
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Amount Per Serving (6 total)
- 423 cal
- 32.1 g
- 6.3 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"Very authentic tasted like my mothers. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar. ..." See more"
"Loved this! The broth was the best part. I doubled the recipe and served with white rice, cilantro, limes, hotsauce and tortillas (to sop up the juice). I will be making this again and next time pl..." See morean on trying the tostones with it. I also wanted to mention that I made this in the slow cooker; after marinating I placed everything in the slow cooker on high for 4 hours and it was so tender and flavorful. When I walked in the door after work I was drooling. Thanks for sharing this yummy recipe!"
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