Carne con Papas (Stew of Beef and Potatoes)

By pattie_d

Viviana Carballo, Cooking Light

MAY 2002

Ingredients

• 1 teaspoon vegetable oil
• Cooking spray
• 1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1/4 cup water
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1 bay leaf, crumbled
• 1 (14 1/4-ounce) can low-salt beef broth
• 4 cups cubed peeled baking potato (about 2 pounds)
• 3 tablespoons raisins
• 3 tablespoons coarsely chopped pimiento-stuffed olives
• 2 tablespoons capers

Preparation

Step 1

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.