Bistec Guisado with Rice, Platanos & Avocado

Isn’t beef stew just fabulous??? I love how versatile it is and how you can find a different version of it around the world depending on what people either have access to or what is traditionally used. I have been seeing posts of beef stew a lot lately because of the change of seasons and wanting to eat something warm and comforting during the colder months. For me, growing up in sunny Southern California, I was eating this dish year round which is pretty typical of Puerto Rican families regardless of where they are geographically or the weather. What makes this stew different is the base of sofrito which is cooked in with tomato sauce, oregano and olives. My recipe also is different because I am not using Sazon! 😬🤪🤔 I know, I know....the elders are probably skeptical but before Sazon was even invented they weren’t using it either so let’s keep it real here 😆 My recipe tastes just as good and even better than my childhood which says a lot 😌 Every time I make it at home we save our platanos for last because we like it when they soak up all of the delicious sauce in our plates 😋😋😋 Thanks Mom. ❤️❤️❤️

2 lbs of beef stew chunks seasoned with 1 teaspoon of salt and 1/2 teaspoon of pepper
2 heaping tablespoons of sofrito (a blended combination of cilantro, bell pepper, onions and garlic). 
2 medium carrots chopped
2 medium shallots chopped
2 medium potatoes cut into 2 inch chunks 
1/2 teaspoon of oregano
1/3 cup of green olives
1/2 of a small can of tomato sauce
2 cups of beef stock
1/2 cup sweet red wine
A splash of white vinegar at the end of cooking. 
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