Cuban Beef Stew
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil4 cloves
Garlic (minced)1 tsp
Ground Cumin1 tsp
Oregano (dried)1 cup
Sherry (dry)230 g
Tomato Sauce (can)2 tbsps
Red Wine Vinegar1 cup
Raisin2 tbsps
Capers1
SaltDirections:
1
In a large saute pan, heat oil over medium heat
2
Cook onion and garlic in oil, stirring frequently, until transparent
3
Stir in cubed meat, and cook until browned
4
Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes
5
Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers
6
Pour in enough water to just cover meat
7
Bring to boil, reduce heat to low, and cover
8
Simmer until fork tender, about 1 1/2 hours
9
Add more water if the stew becomes too thick
10
Stir potatoes into the stew
11
Season with salt and pepper to taste
12
Cook, covered, until potatoes are almost tender
13
Uncover, and cook until done