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Flagler's Favorite Recipes ›
Caribbean
Recipes › Caribbean Beef Stew
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Recipe for Caribbean Beef Stew |
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CARIBBEAN BEEF STEW SHARED BY HECTOR |
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INGREDIENTS
1 tablespoon olive oil
2 pounds beef stew meat (fresh, cut into 1 inch chunks)
1 large Cubanelle or green bell pepper (seeded and chopped)
4 ajíes dulces (small sweet peppers, seeded and chopped)
1 large onion (peeled and chopped)
4 garlic cloves (peeled and chopped)
2 cups cilantro leaves (chopped)
2 tablespoons vinegar (white, distilled)
1 teaspoon oregano (dried)
1/2 cup tomato sauce
2 bay leaves
1 tablespoon of salt
3 large carrots (peeled and chopped)
1 15-oz can peas
1/2 pound potatoes (peeled and diced)
12 Spanish olives (pimento stuffed)
1 tablespoon capers
Salt to taste
Pepper to taste
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DIRECTIONS
1. In a large soup pot brown the stew meat in the olive oil over medium heat for about 20 minutes.
2. Add the next 10 ingredients - Cubanelle pepper, ajíes dulces, onion, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves and salt.
3. Reduce heat to medium low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You may add a little water at a time if the sauce is too thick.
4. After 1 hour, turn the heat to medium and add the last seven ingredients – carrots, peas, potatoes, olives, capers, salt and pepper to taste.
5. When the stew begins to boil, reduce the heat to low and continue to cook for 1 more hour.
6. Serve stew hot by itself or with white rice, tostones and a tossed salad. |
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