Cuban Stew

READY IN: 3hrs 20mins
Recipe by jovigirl

I got this recipe from my mom. I'm not sure where she got it, but growing up in Miami, I didn't really question it. Its very hearty and filling and the flavor is just so unique! I really like it (hot or cold the next day lol!) (cooking time includes cooking beef if needed and the simmering time)

Top Review by Rita1652

Wow! When I came home to the aroma it was fabulous! And tasted just as good. A must make for all! For the meat I used the pork from my left over Sweet and Spicy Dry Rub on Ribs or Salmon recipe #66475. I really didn't measure anything. I know the chorizo I used less of. I started this stove top then finished in the slow cooker just so I can do errands.

Ingredients Nutrition

  • 680.38 g shredded beef (leftover roast or cooked beef cubes shredded)
  • 4 chorizo sausages, sliced into rounds (the ones I buy are about 8 inches long each - we like a lot - you can always use less)
  • 177.44 ml diced green bell pepper
  • 177.44 ml diced onion
  • 29.58 ml oil
  • 14.79-29.58 ml cumin, to taste
  • 453.59 g can tomato sauce
  • 3 (1275.72 g) can chickpeas, undrained (garbanzo beans)
  • 4 medium idaho potatoes, cubed
  • garlic powder
  • salt and pepper


  1. If using beef cubes, boil beef cubes for 1 1/2 hours.
  2. Shred beef and save.
  3. Saute onions, peppers and chorizo in oil until vegetables are translucent.
  4. Add the garbanzo beans with the juice from the can, the tomato sauce, cumin, salt, pepper, garlic powder, potatoes and shredded beef and simmer covered for about an hour and a half- I like the potatoes to be very soft- cook to your preferred doneness.

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