Cuban Beef Stew

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

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

Ingredients

• ¼ cup raisins
• 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
• ½ teaspoon ground cumin
• 4 potatoes, peeled and quartered
• 2 tablespoons capers
• ½ cup dry sherry
• ¼ cup pimento-stuffed green olives
• 1 ½ pounds sirloin tips, cubed

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.