Stew Ground Beef

     Richly flavored, this stewed ground beef is very popular in our Puerto Rican table. Made with peppers, spices and herbs we use this stew to fill our empanadillas (empanadas), rellenos de papas, yucca empanadas and many other Puerto Rican recipes. Through the years I have made some small changes to my mother's recipe depending on the produce available. Using grass fed ground beef ensures the best flavor in this stew.

      

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Ingredients:

For the sofrito:

1/4 cup ham, small dice
1/2 cup yellow onion, small dice
1/4 cup celery, small dice
1/4 cup carrots, small dice 

1 tablespoon annatto oil
1/8 cup green bell pepper, small dice
1/4 cup red bell pepper, small dice
1/2 teaspoon cumin


2 tablespoon cilantro, chopped 
1 large garlic clove minced
salt and ground black pepper to taste

1/4 cup stuffed green olive, rinse lightly
1- 8 oz.can  tomato sauce

For the meat:

1 pound ground beef, I use grass feed
1 tablespoon olive oil

 In a large saucepan over medium high heat, add 1 tablespoon of olive oil  and the meat stirring occasionally. Cook the meat until the meat is browned and most of the liquid has evaporated. Transfer the meat to a bowl and set aside. 
  Over medium heat add 1 tablespoon the olive oil to the saucepan, add the ham and cook for 2 minutes. Add the onions and cook for 1 minute.

Add the carrots and celery and cook for another minute. Add the achiote (Annatto) oil, green pepper, red pepper and cook for one minute. Add the cumin, cilantro, garlic and mix until combined.

Add the green olives, tomato sauce and mix well. Season with salt and pepper to taste. Cover the saucepan and cook for about 3 minutes.

Add the ground beef, mix well and cook uncovered stirring constantly for 5 minutes.