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Cuban Beef Stew
Cuban Beef Stew
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Vibrant flavors of raisins, olives, capers, sherry, cumin, and vinegar combine with potatoes in this simple, flavorful traditional dish.
Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1.5 pounds sirloin tips, cubed
  • 2 bay leaves
  • 0.5 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.5 cup dry sherry
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons red wine vinegar
  • 0.25 cup pimento-stuffed green olives
  • 0.25 cup raisins
  • 2 tablespoons capers
  • 4 potatoes, peeled and quartered
  • salt and pepper to taste
Instructions:
  • Heat oil in a large saute pan over medium heat. Saute onion and garlic until transparent. Add cubed meat and brown it. Mix in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  • Combine sherry, tomato sauce, vinegar, olives, raisins, and capers, then add enough water to barely cover the meat. Boil, then simmer on low with a lid until tender, approximately 1 1/2 hours. Adjust consistency by adding water if needed.
  • Mix the potatoes into the stew and season with salt and pepper to your liking. Let it cook covered until the potatoes are nearly tender, then uncover and continue cooking until they are fully done.

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