heat the cooking oil in a large dutch oven over medium high heat

pat the beef dry and brown it in the oil, cooking in two batches if necessary

once the beef is browned, remove it from the pan

reduce the heat to medium and add the onions and peppers

cook until soft, about 5 minutes

add the garlic and cook for another 30 seconds or so

add the tomatoes, Sofrito, water and 1 tsp adobo seasoning(add more as needed)

then return the beef to the pan

bring to a simmer, cover with foil and then the lid

simmer for 3 hours or until the beef is falling apart

you can remove it from the pan and shred it or you can leave it in chunks

either way stir the olives and cilantro into the stew

add salt and pepper to taste

serve over hot rice, with beans or even crusty bread for dipping