First you make the base (called sofrito). Take 9 cloves of garlic, 2 large onions, 2 green peppers, a bunch of cilantro and (if available) a bunch of recao and 9 ajicitos. Put in a blender or food processor and blend until smooth (add a little water if needed).
Take 2-3 tablespoons of the sofrito and saute it for a few minutes in olive oil along with one can of tomato sauce or 1/2 can of tomato paste (I prefer the paste) and manzanilla olives (as many as you like, though I tend to like a lot of olives). Remove the mixture from heat and set aside.
Cube two pounds of stew beef and season with Goya Adobo and half a packet of Goya Sazon. Add to slow cooker along with cubed potatoes and (if available) cubed calabaza (a type of Caribbean pumpkin). Some people add onions and carrots as well, but I tend to keep it simple. Pour the sofrito mixture into the slow cooker and add one cup of water. Toss to coat meat and potatoes evenly. Set slow cooker to low and cook for 12 hours.
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