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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.