By Fran Lane

This Cuban stew is a family favorite and a great way to enjoy the taste of Cuba. This robust stew is a home-style favorite in Cuba. A hot bowl of this stew served with crusty bread hits the spot any day. I got this recipe from Cooking The Cuban Way by Alison Behnke and Victor Manuel Valens. Enjoy. Tom~

Cuban Beef and Potato Stew

3 tbsp olive oil / 2 medium onions, chopped / 1 large green bell pepper, seeded and chopped / 3 cloves garlic, peeled and minced / 2 bay leaves / 1 15-oz can tomato sauce / 2 tbsp red wine vinegar / 1 1/2 tbsp capers / 1/3 cup green olives with pimentos, cut in half / 2 cups water / 2 lb boneless chuck steak, cut into 1-inch cubes* / 6 to 8 medium-sized potatoes, cubed / salt to taste

Heat oil in a large stockpot over medium heat. Sauté onions and green pepper for 2 to 3 minutes or until onions are soft but not brown.

Add garlic, bay leaves, tomato sauce, vinegar, capers, and olives and cook for about 5 minutes. (This onion-pepper mixture is the sofrito.)

Add water and meat to sofrito and cook 20 minutes. Finally, add potatoes, cover, and simmer 15 minutes, or until meat and potatoes are tender, Add salt to taste and serve hot. Serves 6 to 8

*For a stew without meat, omit the steak and double the number of potatoes. You may also want to throw in some of your favorite veggies, such as carrots, eggplant, or green beans.


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