𝐂𝐑𝐎𝐂𝐊 𝐏𝐎𝐓 𝐒𝐏𝐀𝐍𝐈𝐒𝐇 𝐁𝐄𝐄𝐅 𝐒𝐓𝐄𝐖

𝐂𝐑𝐎𝐂𝐊 𝐏𝐎𝐓 𝐒𝐏𝐀𝐍𝐈𝐒𝐇 𝐁𝐄𝐄𝐅 𝐒𝐓𝐄𝐖 1 pound beef stew meat salt and ground black pepper to taste 1/2 cup chopped Spanish onion 2 cloves garlic, minced 2 cups chopped red potatoes 1 (14.5 ounce) can diced tomatoes 1 (12 ounce) jar sofrito 1/2 cup pitted and halved green olives Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.