Cuban Beef Stew

An easily prepared, traditional dish that contains some lively flavors (raisins, stuffed green olives, capers, sherry wine, cumin, and vinegar). Potatoes are added in the final stage of cooking.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 353 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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.

Step 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.