Puerto Rican Beef Stew

Submitted by Busters friend

"Adapted for oven baking from a recipe emailed to me. Love the piquancy of the olives & vinegar with the mild sweetness of the tomatoes & raisins. Awesome for these last raw days of late spring & tougher cuts of beef from the freezer."

 

• Ready In: 2hrs 15mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 1 tablespoon vegetable oil
• 2 lbs beef top round steak, cut into 1-inch cubes
• 2 green bell peppers, seeded and chopped
• 2 onions, chopped
• 4 garlic cloves, finely chopped
• 1⁄4 cup cilantro leaf, chopped
• 2 tablespoons vinegar
• 1 teaspoon oregano, dried
• 1 cup tomato sauce
• 3 bay leaves
• salt, to taste
• pepper, freshly-ground, to taste
• 1⁄2 lb carrot, cut into 1-inch pieces
• 1⁄2 lb potato, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• 1⁄2 cup pimento stuffed olive
• 1⁄4 cup raisins

directions

1. Heat the vegetable oil in a large, heavy oenproof pot over moderate heat and brown the meat.
2. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and bake covered for 1 hour at 325 degrees F.
3. Add the carrots and potatoes and bake 1 hour at 300 degrees F, or until the meat is tender.
4. Add the remaining ingredients and simmer an additional 15 minutes.