Kat's Beef Stew Puerto Rico
1 tbsp vegetable oil
2 lb beef top round -- cut in 1
1 chunks
1 green pepper -- seeded
4 sweet chile peppers --
1 seeded
2 onion -- peeled
4 cloves garlic -- peeled
6 fresh cilantro leaves --
1 washed
1 tbsp vinegar -- or fresh lime
1 juice
1/2 tsp dried oregano
1/2 cup tomato sauce
2 bay leaves
1 tbsp salt
1/2 lb carrot -- cut in 1/2
1 pieces
1 can green peas
1/2 lb potatoes -- cubed
12 olives -- pimiento stuffed
1 tbsp capers
1/2 cup seeded raisins --
1 (optional)
1/2 tsp salt
In a large heavy kettle, brown meat in oil.
Add green pepper, sweet chili, onions, cloves, cilantro, vinegar (or
lime juice), oregano, tomato sauce, bay leaves, and salt. Mix and
bring to a boil. Reduce heat to low, cover and cook for 1 hour.
Add carrots to kettle. Drain liquid from peas into kettle and mix
(reserve peas) Bring rapidly to a boil, reduce to low, cover and
cook about 1 hr until meat is almost fork-tender..
Add potatoes, olives, capers, raisins, and 1/2 tsp salt, bring
rapidly to a boil, reduce heat to low, cover and cook about 1 hour,
or until meat is fork-tender and vegetables are done.
Ad reserved peas and mix. Taste and adjust seasoning (uncover, and
boil to thicken sauce to taste).
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