Place the meat in a large bowl and add the flour, oregano, cumin, salt, and pepper and toss to coat.
Heat the oil in a deep heavy bottomed pan. Brown the meat on all sides, then remove it from the pan. Set aside.
Add the garlic, sofrito, tomato sauce, and carrots. Sauté for 2 minutes, then add the beef, culantro, olives, Sazon Goya seasoning, adobo seasoning, and bay leaves. Stir in the water, then bring to a low simmer.
Cook for an hour. Then add the potatoes and continue cooking for another 20 to 30 minutes, until the potatoes are tender and the beef is fork tender.
Serve immediately with a side of rice, if desired.
Storage: Once fully cooled, refrigerate the carne guisada in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for rehearing or serving.Reheat: Microwave it for up to a minute or until warm. You can also heat it in a small pot over medium heat for 5-7 minutes.Freeze: Place any leftovers in freezer-friendly containers or bags and freeze for up to 3 months. I recommend freezing the stew in serving-size portions so that you don’t have to worry about defrosting the entire thing later on.Culantro: Culantro is different than cilantro! While both are herbs and members of the apiaceae family, they look different and have slightly different flavors. Many recipes I have seen online use cilantro, however in my Puerto Rican family, we only ever used Culantro in our Carne Guisada. Feel free to use whichever you prefer, but keep in mind that culantro has a much stronger flavor than cilantro.