Season the meat with 4-5 minced garlic, 1 teaspoon of salt, and 1/2 teaspoon black pepper. or for an authentic Spanish flavor, I recommend using 2 tablespoons of my Sofrito.
I tenderize it using a pressure cooker, add ⅓ cup water, set to meat/stew, and high pressure, cook for 20 minutes. After the meat is tenderized, release the pressure and transfer the meat to a large pot.
Let it cook for 15 minutes or until vegetables are tender. Then, using a fork, mashed a few pieces of butternut squash and potatoes to make the broth creamier and ticker. It also provides that beautiful yellow color to the soup
Cover the pot and let it cook for about 10 extra minutes or until your desired consistency.
This beef soup is just a whole meal in itself, but in my house, a cup of fluffy white rice is part of the combo, and let’s not forget a piece of avocado Yummy :). I’m getting hungry just writing this. You can also add lime or some hot sauce for a kick.
Serving: 1serving | Calories: 462kcal | Carbohydrates: 10g | Protein: 46g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 1538mg | Potassium: 1068mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7395IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 5.5mg