Puerto Rican Canned Corned Beef Stew
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.
potato, peeled and cubed
1
small
olive oil
2
tablespoons
sweet corn kernels
½
cup
sofrito
2
tablespoons
garlic
2
cloves
tomato sauce
1
(8 ounce) can
dried oregano
1
teaspoon
bay leaf
1
large
water
½
cup
corned beef
1
(12 ounce) can
salt and ground black pepper to taste
 Gather the ingredients.
  Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
  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.
  Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
  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.
