Puerto Rican-inspired Beef & Potato Stew

What you’ll need

• 1½ lb whole-cut beef chuck or stew beef, cut into 1-inch cubes; not ground beef
• 3 medium potatoes, cut into 1-inch pieces
• 1 medium onion, diced
• 2 medium tomatoes, chopped
• 3 garlic cloves, minced
• 1½ tablespoons coconut oil
• 2½ cups water, plus more if needed
• 1 teaspoon dried oregano
• 1 dried bay leaf
• ¾ teaspoon salt and ¼ teaspoon black pepper, or to taste

An original recipe inspired by Puerto Rican home cooking; not a claim of cultural authenticity.

Let’s get cooking

1. Pat the beef dry and season with salt, pepper and oregano. Use whole-cut stew beef, not ground beef. Keep the raw-meat board and utensils separate from the vegetables and cooked food.
2. Heat the coconut oil in a heavy pot over medium-high heat. Brown the beef in two batches for about 6–8 minutes total, then transfer it to a clean plate.
3. Reduce to medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and tomatoes for 3 minutes. Add 2½ cups water and scrape up the browned bits.
4. Return the beef to the pot with the bay leaf. Cover and simmer gently for 60–75 minutes, stirring occasionally, until the meat is beginning to soften. Add water as needed to keep a loose sauce.
5. Add the potatoes. Cover and simmer for 20–30 minutes, until the potatoes and beef are tender. If the beef is still firm, continue gently cooking and add water as needed; tenderness may take longer than the estimate.
6. Check the thickest beef pieces with a thermometer: whole-cut beef must reach at least 145°F (63°C). Remove the pot from the heat and rest at least 3 minutes before serving. Discard the bay leaf and serve four portions.