Start by generously seasoning 2-3 pounds of chuck or round roast with Adobo seasoning and freshly cracked pepper. Allow the beef to sit for about 15 minutes.

In a large Dutch oven, heat 2-3 tablespoons of olive oil over medium-high heat. Carefully add the seasoned beef and sear for 3-5 minutes per side until golden brown. Remove and set aside.

In the same pot, reduce the heat to medium and add the chopped onions and sofrito. Sauté for about 3-4 minutes until the onions are translucent.

Add 1 tablespoon of Sazon seasoning, 1-2 teaspoons of beef bouillon, and a splash of red wine to deglaze. Stir in 1 cup of tomato sauce, 2-3 dried bay leaves, and 4 cups of beef broth.

Bring the mixture to a vigorous boil. Return the beef to the pot, cover with a lid, and reduce heat to low. Simmer gently for 1.5 to 2 hours.

After the initial simmering time, add roughly chopped carrots, potatoes, and olives. Stir and let simmer for another 30 minutes until vegetables are tender.

In the last few minutes, stir in 1-2 tablespoons of red wine vinegar and adjust seasoning with salt and pepper.

Serve the beef stew hot over a bed of white rice, accompanied by tostones or sweet maduros.