Cullen's Cuban Chuck Beef Plantain Stew
1/2 cup Pure Spanish olive oil
2 1/2 lb Boneless chuck, cut into 2-inch chunks
1 lrg Onion, thickly sliced
1 lrg Green bell pepper, seeded and diced
4 x Cloves garlic, finely chopped
2 cup Drained and chopped canned whole tomatoes or
4 x To 6 medium-size, ripe tomatoes, coarsely chopped
1 cup Dry sherry
1 cup Cuban Beef Stock (see
1 tbl Salt
1 tbl Spanish paprika (available at gourmet shops)
1/2 tsp Freshly ground black pepper
1/4 tsp Cumin seeds, crushed in a mortar
pn Of dried oregano
1 x Bay leaf
3 med Plantains of medium ripeness (yellow with Black spots)
2 tbl Finely chopped fresh parsley
1 x In a large, heavy-bottomed casserole, heat the oil over medium
Method :
Heat until fragrant, then brown the beef on all sides. Reduce the heat to low,
add the onions, bell pepper, and garlic, and cook, stirring, until the onions
are lightly browned, 4 to 5 minutes. Add the remaining ingredients, except for
the plantains and parsley, cover, and simmer 1 1/2 hours, stirring frequently.
Add more stock if necessary. 2. Cut the tips off the plantains, peel, and slice
1 inch thick. Add them to the casserole and cook over low heat, until the
plantains are tender, another 20 to 30 minutes.
Transfer the stew to a serving bowl, sprinkle with parsley, and serve hot.