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puerto Rican Beef Stew 1 Tablespoon Vegetable Oil
2 Pounds Beef Top Round, Cut Into 1-inch Cubes
2 Green Bell Peppers, Seeded And Chopped
2 Onions, Chopped
4 Cloves Garlic, Finely Chopped
1/4 Cup Chopped Cilantro Leaves
2 Tablespoons Vinegar
1 Teaspoon Dried Oregano
1 Cup Tomato Sauce
3 Bay Leaves
salt And Freshly-ground Pepper, To Taste
1/2 Pound Carrots, Cut Into 1-inch Pieces
1/2 Pound Potatoes, Peeled And Cut Into 1-inch Cubes
1 Cup Frozen Peas
1/2 Cup 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. |
