Puerto Rican Beef Stew

1 Tbs (15 ml) vegetable oil

2 lbs (1 kg) beef top round, cut into 1-inch (2 cm) cubes

2 green bell peppers (capsicum), seeded and chopped

2 onions, chopped

4 cloves garlic, finely chopped

1/4 cup (60 ml) chopped cilantro (coriander leaves)

2 Tbs (30 ml) vinegar

1 tsp (5 ml) dried oregano

1 cup (250 ml) tomato sauce

3 bay (laurel) leaves

Salt and freshly ground pepper to taste

1/2 lb (250 g) carrots, cut into 1-inch (2 cm) pieces

1/2 lb (250 g) potatoes, peeled and cut into 1-inch (2 cm) cubes

1 cup (250 ml) frozen peas

1/2 cup (125 ml) 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.

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