Cuban Beef Stew Recipe 365
CUBAN BEEF STEW
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- 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 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g
CUBAN BEEF STEW
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make."
Provided by Dommynchristian
Categories Stew
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
CUBAN BEEF STEW
Make and share this Cuban Beef Stew recipe from Food.com.
Provided by Leslie Criswell
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy skillet, heat oil and saute onions for 5 minutes.
- Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes.
- Add Sherry and simmer, uncovered, 5 minutes.
- Add potatoes and enough water to cover meat and potatoes.
- Let simmer until the potatoes are tender, about 25 minutes.
- Season with salt and pepper.
- Can be served with white rice.
Nutrition Facts : Calories 804.8, Fat 28.3, SaturatedFat 8.7, Cholesterol 115.3, Sodium 173.1, Carbohydrate 54.7, Fiber 7, Sugar 6.2, Protein 46.8
CUBAN MARINATED STEAK
This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.
Provided by Michael Batt
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
- Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 3.9 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.4 g, Sodium 1428.4 mg, Sugar 1.4 g
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