Place the beef cubes in a bowl. Add salt, pepper, oregano, and minced garlic. Mix well so each piece is coated. Let the beef rest for 10–15 minutes.

Heat oil in a large pot over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.

In the same pot, add the garlic and sofrito. Stir for about 1 minute until fragrant.

Pour in the tomato sauce. Add the Sazón seasoning, oregano, and bay leaf. Stir well to combine.

Return the browned beef to the pot and stir to coat the meat in the sauce.

Add the chopped carrots. Pour in the water or beef broth until the meat is mostly covered. Stir and scrape the bottom of the pot to release the browned bits.

Cover the pot and reduce heat to medium-low. Let the stew simmer for about 60–75 minutes until the beef becomes tender.

Add the cubed potatoes and optional sliced green banana. Stir gently and cook for another 15–20 minutes until the potatoes are soft and the sauce thickens.

Taste the stew and adjust salt if needed. Remove the bay leaf before serving and enjoy with warm white rice.