Cuban Beef Stew
From pamela 18 years ago
- 120 minutes to make
- Serves 8
This stew takes a bit of time but its not a difficult recipe and worth the extra effort. It is a low fat version of the original, but tastes just as good.
Ingredients
- 1 1/2 pounds sirloin tips, cut into cubes shopping list
- 4 potatoes, peeled and cut into quarters shopping list
- 1 onion, diced shopping list
- 1 red bell pepper, diced shopping list
- 1/4 cup green olives (pimento-stuffed) shopping list
- 1/4 cup raisins shopping list
- 1 (8 oz) can tomato sauce shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 cup dry sherry shopping list
- 2 tbsp red wine vinegar shopping list
- 2 tbsp capers shopping list
- 4 garlic cloves, finely diced shopping list
- 1 tsp dried oregano shopping list
- 2 bay leaves shopping list
- 2 tbsp olive oil shopping list
- salt and pepper, to taste shopping list
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.
The Rating
Reviewed by 4 people-
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 dif...more
recipesrule
in Winnipeg loved it
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" It was excellent "