My Classic Puerto Rican Carne Guisada

Heat oil in a skillet over medium to high heat and saute meat on all sides until brown about 10 minutes. Crush garlic with pepper and oregano in a mortar.

Pour wine into skillet with beef. Add crushed garlic mixture sofrito salt beef bouillon cube and bay leaves; stir to combine and bring to a boil. Reduce heat to low cover and cook until meat is tender about 1 hour. If meat is not tender yet add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.

Stir in potatoes carrots olives and tomato paste. Cook on low heat until vegetables are done and sauce thickens about 20 minutes.