Caribbean Beef Stew (Carne Guisada)

The juices from the vegetables cook down into a thick sauce that’s delicious, making a perfect, warming meal on a cold winter’s night.

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat cut into 1-inch chunks
  • 1 large cubanelle or green bell pepper (seeded and chopped)
  • 4 ajíes dulces, small sweet peppers (seeded and chopped)
  • 1 large onion (peeled and chopped)* 4 garlic cloves (peeled and chopped)
  • 2 cups cilantro leaves (chopped)
  • 2 tablespoons white vinegar (distilled)
  • 1 teaspoon dried oregano
  • 1/2 cup tomato sauce
  • 2 bay leaves
  • 1 tablespoon salt
  • 3 large carrots (peeled and chopped)
  • 1 15-ounce can peas
  • 1/2 pound potatoes (peeled and diced)
  • 12 Spanish pimento-stuffed olives
  • 1 tablespoon capers
  • Salt to taste
  • Pepper to taste
  1. Gather the ingredients.
  2. Brown the stew meat in the olive oil for about 20 minutes in a large soup pot over medium heat.
  3. Add the next 10 ingredients: the cubanelle pepper, ajíes dulces, onion, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, and salt.
  4. Reduce the heat to medium-low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You can add a little water if the sauce seems to be getting too thick.
  5. Turn the heat to medium after 1 hour. Add the last seven ingredients: the carrots, peas, potatoes, olives, capers, salt, and pepper to taste.
  6. Reduce the heat to low when the stew begins to boil. Continue cooking over low heat for 1 more hour.

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