How to make it

  • Heat the oil in a large saute pan, over medium heat. Cook the onion and garlic in oil, stirring often, until they become transparent. Add in the meat, and cook until browned. Mix in red bell pepper, cumin, oregano and bay leaf then cook for 2-3 minutes.
  • Then, stir in the olives, raisins, tomato sauce, sherry, vinegar, and capers. Add in enough water to just cover the meat then bring to boil. Reduce the heat to low, cover and simmer until fork tender, around 1 1/2 hours. (You may add more water if the stew is too thick.)
  • Add the potatoes into the stew and season with salt and pepper, to taste. Cook, covered, until potatoes are nearly tender. Remove the cover, and cook until done.

Reviews & Comments 2

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    " It was excellent "
    recipesrule ate it and said...
    Hi Pamela,
    Just to let you know I tried this recipe last week and the whole family( 5 of us) loved it!! I left out the olives as we don't eat green ones, and no one guessed there were raisins in there. Great flavor combinations and something different from the old carrot and potato stew I usually end up making. Thanks for the post.
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  • michellem 11 years ago
    Thank you for a low fat recipe for beef stew. I can't wait to see how the raisins taste! Im going to try this very soon.
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