Name: Cuban Beef Stew
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1; Garlic, minced - 4 cloves; Red bell pepper, chopped - 1; Sirloin tips, cubed - 1 ½ pounds; Bay leaves - 2; Ground cumin - ½ teaspoon; Dried oregano - 1 teaspoon; Dry sherry - ½ cup; Tomato sauce - 1 (8 ounce) can; Red wine vinegar - 2 tablespoons; Pimento-stuffed green olives - ¼ cup; Raisins - ¼ cup; Capers - 2 tablespoons; Potatoes, peeled and quartered - 4; Salt and pepper to taste - 4

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cuban Beef Stew

1. Olive oil - 2 tablespoons

2. Onion, chopped - 1

3. Garlic, minced - 4 cloves

4. Red bell pepper, chopped - 1

5. Sirloin tips, cubed - 1 ½ pounds

6. Bay leaves - 2

7. Ground cumin - ½ teaspoon

8. Dried oregano - 1 teaspoon

9. Dry sherry - ½ cup

10. Tomato sauce - 1 (8 ounce) can

11. Red wine vinegar - 2 tablespoons

12. Pimento-stuffed green olives - ¼ cup

13. Raisins - ¼ cup

14. Capers - 2 tablespoons

15. Potatoes, peeled and quartered - 4

16. Salt and pepper to taste - 4

How to cook deliciously - Cuban Beef Stew

1. Stage

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. Stage

Stir in sherry, tomato sauce, vinegar, olives, raisins, 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. Stage

Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.