Puerto Rican Canned Corned Beef Stew

4.8
(17)
12 Reviews
8 Photos

This stew recipe is simple, easy, and quick with corned beef in a can and other common pantry items. The end result is delicious and satisfying. Serve it over white rice with sweet fried plantains on the side.

Submitted by Guangui
Updated on November 21, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Puerto Rican Canned Corned Beef Stew served with white rice and garnished with fresh herbs on a gray plate
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Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 small potato, peeled and cubed

  • 2 tablespoons olive oil

  • ½ cup sweet corn kernels

  • 2 tablespoons sofrito

  • 2 cloves garlic

  • 1 (8 ounce) can tomato sauce

  • 1 teaspoon dried oregano

  • 1 large bay leaf

  • ½ cup water

  • 1 (12 ounce) can corned beef

  • salt and ground black pepper to taste

Directions

  1. Gather the ingredients.

    Puerto Rican Canned Corned Beef Stew ingredients in glass bowls

    Dotdash Meredith Food Studios

  2. Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.

    Potato pieces in a metal colander

    Dotdash Meredith Food Studios

  3. Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.

    Potatoes, corn, sofrito, and garlic cooking in a pot with a spatula on a burner

    Dotdash Meredith Food Studios

  4. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.

    Puerto Rican Canned Corned Beef Stew ingredients with a spatula in a pot on a burner

    Dotdash Meredith Food Studios

  5. Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

    Puerto Rican Canned Corned Beef Stew cooking in a pot on a burner with a spatula

    Dotdash Meredith Food Studios

Recipe Tips

Feel free to use your favorite ingredients instead of what's listed, such as mixed vegetables for the corn and canola oil instead of olive oil, and instead of cubed potatoes, you can fry French fries and add them at the end.

You should be able to find sofrito in your grocery store. If not, make a batch at home with your food processor. Blend (in batches) 2 onions, 1/2 pound sweet peppers, 1/2 bunch cilantro, 1/2 cup olive oil, 1/2 cup pimento-stuffed olives, 1 Cubanelle pepper (or green bell pepper), 1/2 head peeled garlic, 2 tablespoons roasted red peppers, 3 recao (culantro) leaves, 2 teaspoons dried oregano, 1 teaspoon capers (optional), 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. If you don't have all the ingredients, don't sweat it! Just use olive oil, onion, garlic, and peppers with whatever other ingredients you might have.

26 home cooks made it!

Nutrition Facts (per serving)

354 Calories
21g Fat
15g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 354
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 31%
Cholesterol 72mg 24%
Sodium 1269mg 55%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 26g 52%
Vitamin C 16mg 18%
Calcium 34mg 3%
Iron 3mg 17%
Potassium 573mg 12%

* 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.