Puerto Rican Beef Stew
Source of Recipe
Marla
List of Ingredients
Puerto Rican Beef Stew
1 Tbs (15 ml) vegetable oil
2 lbs (1 kg) beef top round, cut into 1-inch (2 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
Recipe
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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