Cuban Beef Stew
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil
- 1 large white onion, cut into 1/2 inch cubes
- 1 tablespoon minced garlic
- 1 chopped green pepper
- 1 cup chopped canned tomato
- 1 tablespoon paprika
- 1 tablespoon dry oregano
- 1 tablespoon dried cilantro
- 2 1⁄2 lbs beef top round steak, cut into 1 inch cubes
- 1 cup dry sherry
- 4 large peeled potatoes, cut into 1 inch cubes
- salt
- white pepper
- white rice, as an accompaniment
directions
- In a heavy skillet, heat oil and saute onions for 5 minutes.
- Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes.
- Add Sherry and simmer, uncovered, 5 minutes.
- Add potatoes and enough water to cover meat and potatoes.
- Let simmer until the potatoes are tender, about 25 minutes.
- Season with salt and pepper.
- Can be served with white rice.
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Reviews
-
I love stew, and this is going to be one of my favorites! It's flavor is unique and wonderful. I made it according to recipe, making only small changes based on what I had on hand. The tomatoes were a hot Rotel type and I added 2 TBL. of paprika as the jar I had wasn't terribly fresh. I loved the small touch of added spice. I thought the amount of oregano was perfect and I used a newly opened jar. I used my slow cooker as the beef I had was not a very tender cut. I cooked for 4 hours (2 on high, 2 on low) with wonderful results. I don't think the leftovers will make it into the fridge. Thanks for posting this!
RECIPE SUBMITTED BY
Leslie Criswell
United States