We have never served richer appetizers than these. They go great with cheese and wine! We have loved this meal with our visitors after receiving it as a gift from a friend. Use whichever much Gorgonzola you like!
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 ½ pounds sirloin tips, cubed
- 2 bay leaves
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ cup dry sherry
- 1 (8 ounce) can tomato sauce
- 2 tablespoons red wine vinegar
- ¼ cup pimento-stuffed green olives
- ¼ cup raisins
- 2 tablespoons capers
- 4 potatoes, peeled and quartered
- salt and pepper to taste
Instructions
- In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
- Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
- Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 499 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first homemade Cuban Meal I’ve made and it was soooo good. I did omit the potato’s since I was serving with Rice. I replaced the beef with Axis Tenderloin, it was so tender, I will be making this again….
I’ve made this several times minus the capers and raisins and added my own seasonings and it comes out amazing!! The leftovers last maybe one day!! Thank you!!
Everyone loved the flavour and texture. I did make it in my slow cooker as that worked out best for me at the time. I also didn’t add the potatoes but put the stew over rice instead. I would make this again for sure.
Very tasty. My husband was especially enamored with it. Excellent alternative to my usual beef stew. Served it with warm crusty bread. Solid comfort. Thank you!
Fantastic though we didn’t put the potatoes in after the first time. They detracted from the dish. This a wonderful and easy dish. Extremely delicious.
I loved the taste, really yummy! I liked it better without potatoes. Its perfect over rice.
Long overdue, but this is and always will be one of my all-time favorite recipes. I’ve always been a huge fan of dishes with plenty of acidity (e.g. capers/olives/vinegar), so it might not be for everyone, but my husband and I are obsessed and make a huge double-portion recipe every few weeks. Only thing I skip is the raisins. Thanks to the author for sharing!
I left out the potatoes , halfed the capers and olives and subbed red wine for the sherry. I seasoned the beef with salt and pepper before cooking.
Love this one!
I made this with all the ingredients except for the capers and I used crushed tomatoes instead of tomato sauce because I didn’t have these items on hand. The meat was very tender and the flavourful sauce was a nice change from typical beef stew with a meat broth gravy. I served this with quinoa cooked in a vegetable broth. I would definitely make it again!
This is my favorite stew recipe. I made a few changes, and won a chili cookoff contest – it was years ago, and I called it “Not A Missile Crisis” Chili (I had gone easy on the heat factor, teehee). Do not leave out any of the ingredients – that crazy combination of olives, raisins, and capers is known as “alcaparrado”. I first used it in a fish recipe from the Victory Garden series (Cod Messina). Consider doubling the recipe; you’ll be glad for the leftovers.
loved it. My son ate th whole pot. Made it the next day with day with chicken breast to save time stewing the beef
I strayed slightly because I didn’t have red bell pepper, raisins or cherry. I substituted cherry for some Malbec wine, used craisions (dried cranberries) instead of raisins and used green pepper rather than red. I also added one medium Jalapeño to satisfy my man’s live for spice. Delicious. I might forego the potatoes and try it over rice or pasta next time.
It was so delicious. Family favorite.
Recipe came out great. I didn’t change a thing.
Wow… this was great, the flavors blended so well… The only thing that I changed was using spiced apple cider in place of the sherry because I didn’t have any. I also served this with mashed potatoes instead of adding cut potatoes to the stew. I can’t wait to make this again…
I left out the red peppers, capers, and potatoes (family preferences) and served it with yellow rice and black beans. The flavor of the sauce was so deep. We wanted to eat more and more, even though full. The one serving leftover was a prized meal! I really don’t know why I waited so long to make this recipe.
Just fab! I didn’t have bell peppers but I did throw in some mushrooms. We like spicy food so I also took other advice and threw in 1 tsp of red pepper flakes and used beef broth. Really yummy. Would totally make this again and again. We all (teens, hubby and I) loved it.
I used some leftover NY strips to make this. My family loved it. I substituted roasted red peppers in a jar because I didn’t have fresh. And added beef broth in lieu of water. Served over yellow rice. This is a keeper.
yummy!!!!!!
Delicious! I omitted a couple of things but a nice way to cook meat and potatoes. Edit: I’ve made this in the instant pot, love this recipe!