Reviewed: Apr. 25, 2007

Made this today for dinner and it was so good. I didnt have sherry nor red wine vinger so I didnt add it. I did however, add about 3/4 cup of Goya Sofrito to the sauce and it was just perfect. I also added a small can of veggies. I served this over a bed of rice and sweet plantains. Will definetly make this again. Thanks!

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mcs1347

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Mar. 14, 2007

delicious

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Jennw/4

Cooking Level: Expert

Living In: Waupun, Wisconsin, USA

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Reviewed: Mar. 4, 2007

One of the best beef stews I've ever had and very easy to prepare. I did double the amount of beef and added some cornstarch and water to thicken the gravy - which was just a preference of mine. The sherry really does add to the flavoring. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jan. 14, 2007

This was a great recipe! My husband raved about it and I made it twice for him in one week. I added a little more tomato and garlic than the recipe called for, but it was fresh tomato ground up, not canned.

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GOSO

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Reviewed: Nov. 6, 2006

I followed the recipe except for using Capers and was disappointed. My family ate the meat and I ate some of the potatoes. The raisins were not bad, but overall, despite liking the individual ingredients, this combination of flavors must be an acquired taste-- we like to try new things in this household, but will leave this one alone.

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Qualtagh

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Reviewed: Oct. 17, 2006

Very tasty stew. I used a full cup of dry sherry and golden raisins instead of the dark ones. I also doubled the cumin amount, the green olives, and the capers. We had large bakery fresh rolls on the side. My husband and I really appreciated the unique flavor, such a welcome change from old-fashioned beef stew!

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Marigat

Cooking Level: Expert

Living In: Port Washington, Wisconsin, USA

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Reviewed: Sep. 22, 2006

Oh, my! I was looking for something different and I found it! The first time I made it, I followed the recipe as is. Everyone liked it, but thought it could have had a bit more "middle" (body). The second time I made it, I doubled the spices, cumin and oregano, and I used beef stock/broth instead of water. I also left out the capers for my family's preference. I cooked the potatoes separately, and on one occasion, I left out the potatoes all together and served it with rice. I also used green pepper because it's what we had. YUM! Either way, it's a hit. Thanks!!!!

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Bailey's Mom

Cooking Level: Professional

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Reviewed: Sep. 19, 2006

This was great just what was needed on this cold chilly night. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 5, 2006

The flavor was much more subdued than I had expected. It was... an interesting flavor. If I make it again, I'll add more heat to it (i.e. hot peppers).

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EdV

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Reviewed: Aug. 3, 2006

This dish is different from a american beef stew its very tasty and simple.

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sonie k.

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Reviewed: Apr. 3, 2006

I used pork tenderloin instead of beef, since it's what I had and needed to be used. It was perfect! I also had 2.5 pounds of meat, so I needed more sauce and added about 8 oz. of jarred Goya soffrito as well as the tomato sauce. I also used a little Goya seasoning and left out the olives and capers (although I love them) because it sounded strange. I also left out the raisins. Otherwise, this was a great recipe served with the Easy Arroz Con Gandules that I found on this site.

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Feb. 28, 2006

This did not work for me at all. I thought I was going to love it based on the high rating and I like olives and capers! There was way too many flavor combinations in this. Be prepared for a very different and odd stew!

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Dec. 12, 2005

I was worried about this one - ingredients seemed a little odd, but I tried it based on the 5-star rating. It was very good!!! Just don't make the mistake of telling the picky eaters in the family what's in it. My husband for example, hates raisins but ate an entire bowl thinking they were some kind of little beans because they were plump after cooking so long! I will definitely be making this one again this winter. Thanks.

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CLYNCH1

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Reviewed: Nov. 28, 2005

I fed my family of 5 with this recipe. It was an EASY recipe. My husband and my sons ages 16 and 12 said on a scale of 1-10 (10 being best) they would give it a 7. My daughter rated it an 8. Personally, I was not floored. I rated it a 6. Perhaps I did something wrong. I truly feel like this was a flavorful beef stew period. Not something to write home about. I followed the recipe TO THE LETTER. I could not get the benefit of the raisins. Yes, the recipie is tangy. I like the tangy but I did not benefit from the sweet. Next time I think I'll leave out the olives.

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LADYSINGS

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Reviewed: Nov. 1, 2005

YES! My Mamá used to make something similar. There was def. something missing in the texture. Will add carrots and perhaps a little corn starch next time to thicken. I let it simmer a lot longer than the recipe call for. Very good!

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Elle

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Reviewed: Aug. 28, 2005

This recipe makes the house smell soooo good! My husband raved about this dish. Served over rice. Next time I will add more raisins and more olives but will definitely make again. Very Good!

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Jul. 15, 2005

Delicious! Followed the recipe exactly (with the addition of some red pepper flakes for heat) and it was soooo tasty. The ingredients do seem a bit strange, but the combination of sweet and salty is what makes this dish so good...thanks S. Shames!

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ASUTHERLAND1

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Reviewed: Jun. 22, 2005

Aside from using only 1 lb. of sirloin tips and adding a bag of baby carrots, I followed the recipe as written. My entire family loved this dish - even my stew-hating husband! I will definately be making this again and again.

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WANIETA

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Reviewed: Apr. 26, 2005

I was looking for a Cuban recipe and I don't know if this is authentic but, it was very good. I had to cook it at least two hours instead of the hour and a half. I really loved the raisins. This is a dish that is better the next day. I would definitly make this again.

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MONI8

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Reviewed: Apr. 7, 2005

I made this stew a week ago. I kept past reviewers suggestions in mind while making this stew. I doubled the recipe browning the beef cubes then combining everyting in the crockpot on high for 4 hours. I tried out the recipe on my husband his reply "different, but good" having another bowl. I used 1/2 pound of potatoes for double the recipe. I will definatly fix this stew again thanks for posting this recipe.

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LINJO

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Cuban Beef Stew

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