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Cuban Beef Stew Recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez

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

In a large saute pan, heat oil over medium heat. Add onion and garlic; cook and stir until transparent.

Add meat to pan, and brown.

Stir in spices, and cook for 2 or 3 minutes. Stir in wine 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.

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

Makes 6 to 8 servings

source : Sharon @ Internationalquisine.

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