Puerto Rican Beef stew
Puerto Rican Beef Stew
1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins
Heat the vegetable oil in a large, heavy pot over moderate heat
and brown the meat.
Add the peppers, onions, garlic, cilantro,
vinegar, oregano, tomato sauce, bay leaves, salt and pepper and
simmer covered for 1 hour.
Add the carrots and potatoes and simmer 1 hour, or until the
meat is tender.
Add the remaining ingredients and simmer an
additional 15 minutes.
Serves 6 to 8.
Leave a Reply
Puerto Rican Beef stew
Puerto Rican Beef Stew
1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins
Heat the vegetable oil in a large, heavy pot over moderate heat
and brown the meat.
Add the peppers, onions, garlic, cilantro,
vinegar, oregano, tomato sauce, bay leaves, salt and pepper and
simmer covered for 1 hour.
Add the carrots and potatoes and simmer 1 hour, or until the
meat is tender.
Add the remaining ingredients and simmer an
additional 15 minutes.
Serves 6 to 8.