Puerto Rican Beef Stew

By cruzerpat

This recipe is a Puerto Rican version of the American Beef Stew. This version is made with a rich red sauce instead of the brown sauce. It is a hearty dish enjoyed throughout Latin America and it is mostly eaten with some white rice on the side.

Ingredients

• A-1 tablespoon vegetable oil
• B-2 pounds trimmed beef top round, cut into 1-inch chunks.
• C-1 green pepper, seeded and chopped
• 4 sweet chili peppers, seeded and chopped
• 2 onions, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 6 fresh culantro leaves, washed then chopped
• 2 tablespoons vinegar
• 1/2 teaspoon whole dried oregano, crushed
• 1/2 cup tomato sauce
• 2 bay leaves
• 1 tablespoon salt
• D-1/2 pound carrots, scraped, washed and cut into 1/2- inch rounds
• 1 can (1 pound 1 ounce) green peas (petit pois)
• E-1/2 pound potatoes, peeled, washed and cubed
• 12 green olives, stuffed with pimientos
• 1 tablespoon capers
• 1/4 cup seeded raisins (optional)
• 1/4 teaspoon salt

Details

Servings 6
Preparation time 15mins
Cooking time 195mins

Preparation

Step 1

1-In large caldero or heavy kettle, heat oil included in A. Add chunks of beef and stir constantly over moderate-high heat until browned.

2-Add ingredients included in C, mix and bring to a boil. Reduce heart to low, cover, and cook for 1 hour.

3-Add carrots to caldero. Drain liquid from peas into caldero and mix (Reserve peas). Bring rapidly to a boil, reduce heat to low, cover and cook about 1 hour, or until meat is almost fork-tender.

4-Add ingredients included in E, mix, bring rapidly to a boil, reduce heat to low, cover and cook about 1 hour, or until vegetable are done.

5-Add reserve peas and mix. Taste and adjust seasoning. (Uncover, an boil to thicken sauce to taste.)