Jorge Castillo: The Irish might brag about their Irish stew! But we Cubans have our own version.
Raúl Musibay: What makes it different? Well, unlike the Irish, we're not afraid to toss in a few green olives!
Jorge Castillo: Green olives, raisins, and capers give this stew its distinctive taste!
Cuban Beef Stew -- Carne Guisado
By
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Yield: 6 servings
"Irish" stew with a Cuban slant.
INGREDIENTS:
4 tablespoons olive oil2 cups chopped onion
2 cups chopped green pepper
6 cloves garlic, mashed
2 pounds lean beef, sirloin tip or round, cut in cubes
1/2 cup White flour for dredging
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup red wine
1 (15-ounce) can tomato sauce
3 tablespoons vinegar
1/4 cup stuffed green olives
1/4 cup raisins
2 tablespoons capers
2 bay leaves
11/2 to 2 cups water
4 to 5 large potatoes, peeled and cut into large chunks
Heat oil over medium heat in a large sauté pan. Add onion and pepper; cook and stir until transparent. Add garlic and sauté for an additional minute.
Lightly salt and pepper the meat cubes and dredge in flour. Add the meat to the pan and brown on all sides. Add the cumin, oregano, salt, and pepper and cook for 3 minutes.
Add wine, tomato sauce, vinegar, olives, raisins, capers, and bay leaves. Add just enough water to cover the meat.
Bring to a boil, reduce heat to low, cover, and simmer until fork tender, about 1 to 2 hours. Add more water if the stew becomes too thick.
Add potatoes and cook, covered, until potatoes are tender. Season with salt and pepper to taste. Serve hot with pan Cubano -- Cuban bread or crackers.
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