Cuban Beef Stew

 

Beef Stew

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 1/2 pounds sirloin tips, cubed
  • 2 bay leaves
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup dry sherry
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons red wine vinegar
  • 1/4 cup pimento-stuffed green olives
  • 2 tablespoons capers (can be substituted for Goya Alcaparrado)
  • 4 potatoes, peeled and quartered
  • salt and pepper to taste 

Directions:

  1. In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes. 
  2. Stir in sherry, tomato sauce, vinegar, olives, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick. 
  3. Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.
Advertisements

We love your feedback!

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s