Cuban Stew


2 tablespoons olive oil
2 pounds flank steaks, cut into 2" cubes
4 clvs garlic, minced
3 cups beef flavored bouillon
1 carrot, chunked
2 stks celery, chunked
2 mediums onions, chopped
2 tablespoons lime juice, fresh is best
3 tablespoons orange juice, fresh is best
teaspoon salt and pepper, or to taste
1 green pepper, cut into strips, or half green, ha
2 chili peppers, or 2 TB canned jalapenos, minced
3 plum tomatoes, remove seeds and chop
1 cup marinara sauce, or any plain tomato sauce<
2 teaspoons ground cumin
teaspoon ground cloves
2 tablespoons drained capers
3 tablespoons cornstarch
cup water
4 tablespoons chopped cilantro leaves


In large pot, heat oil over medium heat, add steak and stir-fry briefly until no longer red. Add garlic, carrot, celery and onion, stir-fry just until onion starts to become limp. Add bouillon and juices. Bring to boil, stirring, then reduce heat and cover pot. Simmer for about 1 1/2 hours. Add all remaining ingredients except cornstarch, water and cilantro. Add more bouillon if needed.
Stir, increase heat to medium and stir frequently until stew returns to boil.
Reduce heat, cover and simmer 15-20 minutes. Taste and adjust seasonings. If desired, thicken juices by making a paste of cornstarch and water, add to pot and stir constantly until thickened. Again, taste and adjust seasonings.
Lastly, stir in cilantro. This tastes even better the next day, and can be frozen but bring to room temperature before reheating. 6 servings
Sarah Leah Chase's Cold Weather Cooking has a marvelous recipe for the Cuban dish Ropa Vieja where beef, cooked in a flavoured broth, is shredded then marinated, then married to sauteed vegetables. I have adapted this recipe and simplified it to make a tasty stew which I serve over a mild-curry rice pilaf containing chunks of sweet potato and apples, a few currants and peas, alongside very plain salad of mixed greens with a herb dressing. Muy sabroso!


6.0 servings


Thursday, February 11, 2010 - 10:33pm



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