Main Dishes

Page last updated 5/4/97

Cuban Beef Stew

Ingredients

• 1/2 cup pure Spanish olive oil
• 2 pounds boneless chuck, cut into 1-inch cubes
• 1 large onion, finely chopped
• 1 large green bell pepper, seeded and finely chopped
• 4 cloves garlic, finely chopped
• 2 teaspoons salt
• 1 tablespoon hot paprika
• 2 bay leaves
• 1/4 teaspoon dried oregano
• 1 cup drained and chopped canned whole tomatoes
• 1 cup dry sherry
• 1 cup water
• 4 large all-purpose potatoes, peeled and cut into 1-inch cubes
• 1/4 cup brine-packed Spanish capers, drained
• 1/4 cup loosely packed finely minced fresh parsley for garnish
• 1/2 cup drained canned early sweet peas for garnish

Directions

1. In a large, heavy-bottomed saucepan, heat the oil over medium heat until fragrant, then brown the meat on all sides. Add the onions, bell peppers, and garlic, and cook stirring, over low heat, until the onion is tender, 6 to 8 minutes. Add the remaining ingredients,except for the potatoes, capers and garnishes, and cook, covered, 1 hour.
2. Add the potatoes and capers and cook another hour, until the meat and potatoes are tender. If extra liquid is needed, add equal parts water and dry sherry. Transfer to a deep serving bowl , sprinkle with the parley and peas and serve and serve immediately.

Makes 6 to 8 servings