Puerto Rican Beef Stew

Yield: 6 to 8 servings

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef top round, cut into 1 inch cubes
• 2 green bell peppers, seeded and chopped
• 2 onions, chopped
• 4 cloves garlic, finely chopped
• 1/4 cup chopped cilantro leaves
• 2 tablespoons vinegar
• 1 teaspoon dried oregano
• 1 cup tomato sauce
• 3 bay leaves
• Salt and freshly-ground pepper, to taste
• 1/2 pound carrots, cut into 1-inch pieces
• 1/2 pound potatoes, peeled and cut into 1 inch cubes
• 1 cup frozen peas
• 1/2 cup pimento stuffed olives
• 1/4 cup (60 ml) raisins

Instructions

1. Heat the vegetable oil in a large, heavy 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 simmer covered for 1 hour.
3. Add the carrots and potatoes and simmer 1 hour, or until the meat is tender.
4. Add the remaining ingredients and simmer an additional 15 minutes.