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Puerto Rican Canned Corned Beef Stew

Canned Corned Beef Stew

Puerto Rican-style corned beef stew has so many amazing ingredients like capers, olives, onions, bell peppers, and potatoes!
5 from 2 votes
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Course: Appetizer, Stews and soup recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 224kcal

Ingredients

  • ¼ cup finely chopped onion
  • 2 garlic cloves, minced
  • ¼ cup finely chopped red bell pepper
  • 2 medium potatoes, peeled, cubed and boiled
  • 1 tablespoon olive oil
  • ½ cup frozen corn
  • 1 - 8oz can tomato sauce
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ cup water
  • 1 - 12 oz can corned beef
  • 2 tablespoons minced cilantro
  • 2 tablespoons capers
  • ¼ cup sliced pimento-stuffed olives
  • Salt and pepper to taste

Instructions

  • In a Dutch oven or skillet, heat the olive oil and saute the onion, garlic, and bell peppers until most of the liquid has evaporated. Add the cooked cubed potatoes
  • Mix in the frozen corn, tomato sauce, water, oregano, and bay leaves
  • Add the canned corned beef and stir to combine
  • Cook the mixture for a couple of minutes and add the chopped cilantro, capers, and olives. Put the lid on, and cook on low for 15 minutes. Check the seasoning and add salt and pepper to taste.

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g
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