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Bistec Encebollao

Bistec Encebollao

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HANZOtheRAZOR

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.

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Nutrition

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  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

VRDennis
39
2/20/2009

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.

SB
38
3/31/2011

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 plan 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!

Kim
31
1/25/2011

my hubby is puerto rican and he doesnt cook so I'm looking for recipes for him. he loved it!! thank you so much for this recipe!