My Classic Puerto Rican Carne Guisada - cooking recipe

Ingredients

1 1/2 tablespoons corn oil
2 pounds beef round steak, cut into serving-size pieces
3 cloves cloves garlic, crushed
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 cup dry white wine
2 tablespoons sofrito
1 tablespoon salt
1 cube beef bouillon
3 bay leaves
3 potatoes, peeled and cubed
3 carrots, peeled and chopped
1 1/2 tablespoons Spanish olives
1 tablespoon tomato paste

Preparation

Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.