Reviewed: Dec. 23, 2012

Wow this was a huge hit from 3 to 42 years old. I did add 1/2 teaspoon of crushed red pepper. I suggest making Mojo as a condiment. One onion, 5 cloves of garlic, juice and zest from one lemon, 1 teaspoon cumin all put in the food processor until smooth.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tinynancy

Reviewed: Dec. 11, 2012

Pretty good but did not have the depth of flavor as some of the Cuban stews we’ve had before. Made this as written except we substituted beef broth for water. After tasting it, we added Tiger Sauce to bring more flavor. There is no reason that raisins need to be cooked for 1 ½ hours in step 2 unless you like mushy ones . . . 15 or so minutes of cooking time is adequate. Some other reviewers skipped the potatoes, and I would do the same next time or possibly substitute 1 cup malanga, cubed. Increase the cumin to 2 tablespoons (from 1/2 teaspoon) and add 2-3 tablespoons of Spanish paprika.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ConkyJoe

Reviewed: Dec. 3, 2012

Really great recipe with a wonderful taste. I'm quite perplexed by some reviewers who say that this recipe lacks flavor. I can only imagine that those people altered this recipe in some way...left things out. Its important to note that red pepper, sherry, capers and cumin, along with everything else really, are very important to this recipe. To be successful, you'll want to follow this recipe very closely. You might want to quarter a lemon/lime and serve it on the side as a condiment. I'd suggest that you have some of your favourite hot sauce on the table when serving this dish to guests, as well

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HankWest

Reviewed: Dec. 3, 2012

It was a little different, but not significantly different from run of the mill beef stew. I dont know what I was expecting...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chrolivi

Cooking Level: Expert

Home Town: Sterling, Illinois, USA

Living In: Alburnett, Iowa, USA

Reviewed: Oct. 29, 2012

I was a little skeptical on how this would turn out but wound up loving it. It was very flavorful. I didn't have sherry and used leftover prepared tomato sauce instead of canned but kept everything else the same.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Sep. 23, 2012

This is a very good stew!! my husband loved it... the only thing different i did was added some Adobo(mexican seasoning) and a can if corn and green beans...also, didn't have capers so i didn't add it :) and it was GOOD!!! especially cold the next day!! it was amazing!! I will likely add pinto beans next time to give it a twist

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeannette2011

Reviewed: Sep. 13, 2012

Wow, I don't know if it was just me and I did something wrong but this was just ok to me. It seemed a little bland. I took a few reviewers suggestion and didn't add the potatoes and even that didn't help. OH well. :-/

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KDReese23

Reviewed: Sep. 3, 2012

The best thing for me about this recipe is that I don't have to think about whether I have the ingredients I need--in my house they are staples. This stew is how I start off the work week--Sunday afternoon lunch/dinner, leftovers Monday, Tuesday, Wednesday...depending on how much I make LOL. Always tastes better the next day. This is the MOTHER of beef stews. Rich, with contrasting flavors, like sweet/salty, earthy/tart. 2 modifications to try: a teaspoon of ground cinnamon along with oregano and cumin, and then a splash of cayenne pepper sauce right before it's done. Serve over white rice, fresh salad and a side of tostones with garlic sauce. Thanks for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

INDRIANI

Cooking Level: Expert

Reviewed: Jul. 8, 2012

I loved this recipe. I doubled it for company and ran out! Make plenty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beth

Cooking Level: Intermediate

Reviewed: May 17, 2012

This is good as is. 5 stars, and worthy of serving to company who would appreciate deep, rich, authentic flavors. I made it as posted, no changes. Use small potatoes or all the broth and flavor is gone. Thanks for sharing! When it was done, the raisins had plumped back into grapes....very juicy. Don't overdo the water.

Was this review helpful? [ YES ]
1 user found this review helpful