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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.
Ingredients
- 2 pounds beef sirloin steak, sliced thinly across the grain
- ½ cup olive oil
- 2 tablespoons minced garlic
- 1 pinch dried oregano
- 1 (.18 ounce) packet sazon seasoning
- 2 large white onions, sliced into rings
- ¼ cup distilled white vinegar
- 1 cup beef stock
- 1 teaspoon salt
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat8g | 41% |
| Cholesterol81mg | 27% |
| Sodium587mg | 26% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars3g | |
| Protein26g | |
| Vitamin C7mg | 36% |
| Calcium32mg | 2% |
| Iron3mg | 18% |
| Potassium441mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Authentic, delicious, and fast! In the morning, I just put all of the ingredients in a plastic container. Then when it was time to make dinner, I poured the entire meal into a pot & cooked for about an hour. I didn’t have any beef stock, so I used water & chicken bullion. It was delicious! I served it with white rice & the entire family loved it. Thanks for a great recipe!!
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I loved it! It smelled so great while it was marinading and was delicious with white rice. I can’t wait to make it again.
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This came out great.Meat was a little tuff,not the recipies fault.Will make again.
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Very good recipe. I used a beef chuck pot roast and cut it up into cubes instead. I marinated it for about 5 hours. This one is a keeper!
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Very easy to make. Meat was very moist. I cut a london broil that I didn’t have time to grill. The only downside was that the vinegar gave it such a tangy taste. I had to add a pinch or two of sugar to calm the taste down. It worked though. I served it over rice. Not a spoonful left in the pan so I think it went over well!
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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.
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Mmmmmmmmmmm…….nuff said!
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This is my favorite meal that my grandmother makes. I wasn’t sure if this was the same recipe she uses because she doesn’t use beef stock, she uses water instead. She also uses cube steak because it “soaks” up the marinade better. Aside from that, the smell and taste was the SAME! I will be making this again and again!!
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This is one of my favorite dishes EVER! I love garlic so I always add a bunch more than called for. Sometimes I also add a bay leaf in there while it is simmering. Using sirloin ensures that your meat will be tender but traditionally cubed steak is used. Sirloin has a better texture though!!! I highly recommend it! (Serve with arroz blanco and tostones)
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Thank you! Thank you! My grandmother used to make this and I’ve been searching all over for this recipe. Not a single thing needs to be changed. Delicious!!!
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My son and husband devoured this, Loved it. Gracias por la receta!
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Delicious! I followed the directions to a tee, except I did add a little bit more vinegar and marinated overnight. It tasted so much like my grandmother’s. Thanks for sharing!
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Truly fantastic! Followed recipe exactly and marinaded overnight. So tender and tangy. Thank you!
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This recipe is delicious. I make it regularly. I always forget to marinade it ahead of time but it still tastes awesome. Thanks for the recipe!
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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!
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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!
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Mmmm, yummy! Just needed a little more salt for me.
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OMG… I’m PuertoRican and can’t cook the food. I’m always looking for recipes and hope that they are easy.. This was both… My family loveddddddddd it! Thanks
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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!
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Delicious marinate for my skirt steak, my husband absolutely loved this!!!
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was good..next time though i will more than likely increase the ingredients a bit as a prev review mentioned..left it in the fridge for about 2 days..other than that was good with arroz y habichuelas and tostones
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Good flavor, tried without beef stock and still had wonderful flavor, but I like my onions more tender so would cook longer.
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Thank you thank you thank you for posting this. I lived with my ex in Puerto Rico for a year and this was one of my favorite dishes. However not speaking spanish and having no idea how to pronounce the dish people looked at me like I was crazy while trying to remember how to make it….. By the way, how is it pronounced?
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Just like my mom makes it, except she uses cube steak. 🙂
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Bistec Encelloao Haiku: “5 stars for the ease, but I should’ve doubled sauce. Broth was the best part.” Guess I should’ve heeded some of the reviews who made more of the marinade than directed. But gosh, this was so easy; throwing it all in a bag the other day, then dumping it in a pot this afternoon, fixing some rice, then blammo! Dinner’s ready! We liked the broth the best, which made the rice all flavorful, but the steak just didn’t absorb enough of the other goodness. I wouldn’t say it was bad by all means, just not as great as I’d have wanted, but again, the simplicity of prep was a definite score.
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So easy, warm and comforting! Made my own Sazon seasoning to keep on hand.
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My husband is Puerto Rican and i’m always trying to cook meals that his mother would have made him. He LOVES this and asks me to make it at least once a week. He says its just like home. I agree with the extra vinegar for the marinade. I add like enough that it’s tangy to the taste and figure the more liquid for simmering the better. We used beef that had been tenderized by the butcher and it works MUCH better. Very tender and melts in your mouth!!!!!
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The key to this recipe is the 1 cup beef stock- I have made this same recipe before without it. With it is much better, keeps the steak moist. I used cube steak. Next time I will pound the meat because the thicker pieces always come out too dry.
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My husband is from PR born and raised – talked about this dish that his mom made…so glad I found this recipe! Follow it exactly, don’t change a thing! I make this every week for our family, husband and kids love it- meat comes out super tender and flavorful. Thank you for this…one of our favorites!
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Just like my dad taught me to make! My boys loved and it is very easy to make.
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I made this recipe for a Puerto Rican friend of mine who requested “Bistec in Salsa” – steak in red sauce. I bought stew beef for the cut, marinated overnight, and then cooked at a simmer for several hours with the lid on. I added an 8 oz can of tomato sauce (Goya brand) in the last hour, which increased the amount of sauce and added really great flavor and color. I served this with white rice, and black beans as directed by the package (dried beans, soaked, cooked with onions, garlic, green pepper, and sazon, simmered for a couple of hours).
Would definitely make again and I am excited to share this with guests!
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I prepared this on a Friday evening and made it Sunday. The steak was so full if flavor and extremely tender! Great recipe!
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Very good, I put it all in the slow cooker then put it in the fridge overnight then cooked it on low for about 6 hrs. Topped it off with some cilantro, lime, avocado and some corn tortillas.
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I did not care for this recipe.
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I modified the recipe from the onset as I am not a fan of heavy vinegar, so I used 2 tbsp of the white distilled vinegar instead. I only had 1 lb of steak tips to use. I don’t have oregano anymore apparently, so I was unable to use that. I added additional chili powder and cumin to taste as the sezon balance was off (flavor wise). I did not marinate the onions (I used yellow); I caramelized them prior to cooking the meat marinade mix.
It was quite tasty and fairly simple to make.
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3,5 stars. This isn`t a bad recipe, but not a great recipe for us. Maybe I had a strong vinegar but the taste of vinegar was overpowered. The meat had a tangy flavor although it was very moist. Very easy to make too. Probably won`t make again.
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Delicious! Thank You HANZO!
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Delicious ! I use fresh oregano and up the vinegar some . Its very good as written as well .
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This recipe is definitely a keeper.
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Great dish
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My boyfriend is Puerto Rican and does not cook but misses his native food. I have been looking for recipes and found this one. I made it along with sofrito black beans. The only thing I did differently was add 1/3 cup of sofrito. My boyfriend love it. He ate all of it! What a smile this dish put on his face. Thank you for sharing.
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I didn’t marinade since I hadn’t read the recipe and it turned out so good and since then I’ve made it several times and it’s just delicious!!!
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The only additional things I did was add a couple of tablespoons of tomato paste and a whole tomato to give this a richer color. Amazing!
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Absolutely loved it! I used filet mignon and added green bell peppers and red onions. It was a refreshing change. I will make this again. I might try adding little minced tomatoes next time.
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Awesome! Is classic Puerto Rican food and we followed the recipe. My only device is to make it your own only after you?ve giving the original a try. It can only get better based on your taste. Good luck and enjoy!
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My Puerto Rican husband was very pleased!!! He said I made it better then his mother! Thanks!!!
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Made it last night. I made it exactly like the recipe called for. The steak was very tender, didn’t need a fork to cut it. The only thing I will do different next time is add a bit of the brown gravy powered mix that I buy and make the liquid a bit thicker. Otherwise this recipe is a keeper.
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Was good! Used a whole container of beef broth though and i think it threw off the vinegar. Also, not sure what .18 oz. was so used 2 tblsn of sazon seasoning. Will def add lime next time!
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This was pretty good and simple. I didn’t measure and just eyeballed everything. I also added all- purpose seasoning, bay leaf, orange bell pepper, and bouillon cube.
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This dish was very good. I served it with white basmati rice, tostones, and a simple green salad. I put the ingredients together to marninate in a large plastic container with a lid in the morning and started cooking in midafternoon for an early dinner. I decreased the amount of olive oil to 1/4 C based on personal preference. I used water because I didn’t have any beef broth. I added a sliced green pepper to the onion mix. I omitted the sazon seasoning because it contains monosodium glucamate and I try to avoid that. I also threw in a few olives just for fun. Since it’s just my husband and myself, there are plenty of leftovers. I’ll probably freeze some to enjoy at a later date.
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awesome dish! I followed the recipe as is and it was delicious!
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I made it as the recipe called and the flavor was a little weak. The little you could taste was good but not strong enough. Maybe if the marinade was doubled as others suggests it would be better.
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I’ve made this twice now… Both times it was great but the second time I put it in the crock pot on high for 4 hrs instead of cooking for 40 mins and it was WAY better!
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There are six or seven different spice combinations called Saxon. A little guidance for us nubes would be of help.
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P.R. Husband approved 🙂
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This recipe was just ok. It wasn’t bad but I wouldn’t use this recipe again. I doubled the spices called for and my family still found it to be too bland. We also found the meat to be dry even though I used ribeye steaks instead of sirloin. This recipe is definitely not like any Puerto Rican food I’ve ever had.
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Awesome!
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excellent flavor! i used cube steak, which i marinated for 1 day before cooking. the meat was very tender and the fork went right through. i wish more of the flavor from the broth was in the meat, but it was amazing as is.
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Came out good i added avocado at end and it was good tyvm
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Best marinade ever! I made it for my family and we literally scraped the last morsels off the pan.
I followed the recipe except for the broth.
Everyone in my family complimented me. And my toddler ate it so easily, which always makes me happy.
I highly recommend this dish with white rice on the side. We broiled our meat (shoulder clod) at 200 degrees for 1hr and it was extremely tender.
This will definitely become a family dinner staple. -
I made this today and it was delicious. I did every hint except the beef broth and it was still delicious
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Easy and delicious
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I would rate 3, but my husband would rate 4 stars. However, he did not initially taste it alone as he consumed it with yellow rice also seasoned with sazon and tomato sauce. When tasting the meat alone, he felt it was bland. Despite adding some cubed potatoes in the cooking process, I still noted a vinegar taste in both meat and potatoes. The vinegar is not overpowering, but is noticeable enough. As with other reviewers, I recommend doubling the amount of marinade ingredients, except for vinegar (reduce vinegar by ?). When I dumped the contents of the bag into the skillet, there was not enough liquid and in 40 minutes cook time the liquid would have reduced too much and the meat would have been way overcooked. I decided to add extra stock, which is when I also chucked in some cubed potatoes. Otherwise, the only change I made was making sazon instead of using the packets and adding ample amount of salt (I cannot have MSG). Overall, a good dish, which is easy to make and definitely one we will make again! This will go well with white rice or Arroz con Gandules (without the pork or ham). Thanks for sharing the recipe!
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One simple ?prep? and this becomes a legend.
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I?m Italian but I like be making my Puerto Rican husband his favorite dishes from his youth! I made this with the addition of bell peppers and on the side fresh avocado, rice and beans and sweet plantainos. He was in heaven!
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Family loved it! It was light and tangy when compared to Mexican food.
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This was such a delicious recipe and so easy to follow, it was my first time ever making it at home but it came out perfect!!! I served it with tostones and white rice. Just a note, I did double up on the marinade as suggested in the comments and I tweaked it slightly by using a packet and 1/2 of sazon and some adobo. (I also didn?t use full tsp of salt since the sazon and adobo already has salt in it) Thanks for sharing I will definitely be making it again.
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Loved it!!
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It was delicious and flavorful loved it thanks
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I made this as written and was a bit worried it did not make enough marinade. However, it turned out perfectly and I have a great new recipe to add to the rotation.
I left the marinading steak in the fridge for a day before cooking and served over some white rice with a bit of lime and cilantro added. (Adding lime to the side of rice or each bowl of stew istelf will be mandatory whenever I serve this because, as others have said, it really adds something special to this recipe.)
Thank you for sharing!
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I loved it, my family felt it needed a little more seasoning, so I added a teaspoon of Adobo to the bag the 2nd time.
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