Add the beef to a mixing bowl and season with the adobo, pepper and sazon. I like to do this before prepping the onions and peppers so it marinates into the meat a bit.

Heat about 1 tbsp of oil in a pan over medium heat. When the oil is hot, begin browning the beef. Once browned, remove the beef and set aside.

To the same pan add the onions and peppers with the Italian seasoning and sofrito. Stir continuously for a couple of minutes, add more oil if needed.

Next add the tomato paste & stir. Then add the beef stock, worcestershire, the browned beef, and thyme. Bring to a boil and once boiling, cover and reduce the heat to low.

Let this simmer for an hour and half, stirring once. After an hour and half, add in the carrots and potato. Let simmer covered for another 30 minutes.

In a small bowl mix together the water and cornstarch. Then add directly to the beef stew, turn the heat up to medium and stir to incorporate until the stew has thickened.

Once thickened, the stew is finished. The meat should be fork tender, if it’s not tender let simmer on low for an additional 10 minutes or until it’s tender.

Serve with your favorite sides, eat and enjoy!