Recipe for cooking puerto rican beef stew
Recipes from the Caribbean :: Caribbean Main Dish Meats
1 Tbsp. canola (or other vegetable) oil
2 lbs. beef top round, cut into 1-in. cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 c. chopped cilantro leaves
2 Tbsp. vinegar
1 tsp. dried oregano
1 c. tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-in. pieces
1/2 pound potatoes, peeled and cut into 1-in. cubes
1 c. frozen peas
1/2 c. pimento stuffed olives
1/4 c. (60 ml) raisins
Heat the canola (or other 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 mins.
Serves 6 to 8.
